Easy Double Crust Chicken Pot Pie Recipe

If you’re craving a comforting, hearty meal that feels like a warm hug on a plate, then this Easy Double Crust Chicken Pot Pie Recipe is exactly what you need. I absolutely love how this pot pie comes together with a golden, flaky double crust encasing tender chicken and a rich, savory filling that’s packed with veggies and creamy gravy. When I first tried making a double crust, I was a little nervous about sealing it perfectly, but trust me, once you get the hang of it, this recipe becomes a family favorite you’ll want to make over and over again.

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Ingredients You’ll Need

This recipe balances fresh ingredients with pantry staples to create that classic pot pie taste you love. The homemade or store-bought all-butter crust makes the pie extra rich, while the mix of chicken, carrots, celery, and peas keeps the filling hearty and nutritious. Here’s what I recommend grabbing before you get started.

• Pie crust: I suggest homemade or an all-butter store-bought variety for maximum flakiness.
• Chicken breast or thighs: Thighs add more flavor, but breasts give a leaner option. Both work great.
• Carrots: Fresh and sliced for slight sweetness and texture.
• Celery: Adds that subtle aromatic crunch that complements the carrots.
• Unsalted butter: For cooking onions and making the roux perfect.
• Yellow onion: Adds sweetness and depth when sautéed.
• Garlic: Just a little for a fragrant background note.
• All-purpose flour: To thicken the creamy gravy just right.
• Salt and pepper: Basics to bring out all the flavors.
• Dried thyme: My go-to herb here for a gentle earthy touch.
• Chicken broth: Low sodium helps control the saltiness in your filling.
• Half-and-half: For richness in the gravy without heaviness.
• Frozen peas: Slightly sweet profile that balances the savory elements.
• Egg and milk (for egg wash): Gives the crust its irresistible golden shine and crispness.

Variations

I love that this Easy Double Crust Chicken Pot Pie Recipe can easily be personalized. Depending on the season or what’s in your fridge, changing up the veggies or protein makes it fit your lifestyle without losing any of that homemade charm.

• Veggie swap: I sometimes use green beans or mushrooms instead of peas to switch it up and get different textures.
• Use rotisserie chicken: When short on time, shredded store-bought chicken works perfectly and speeds things along.
• Herb variations: Fresh rosemary or sage can add a lovely twist if you have those herbs handy.
• Make it gluten-free: Use a gluten-free flour blend for the crust and thicken with cornstarch instead of flour for the gravy.

How to Make Easy Double Crust Chicken Pot Pie Recipe

Step 1: Prepare the pie crust

Make your pie crust ahead of time—honestly, I like to do it the night before so it has plenty of chilling time. Whether you’re rolling out homemade dough or using a store-bought all-butter version, be sure it’s well chilled before rolling it out. This prevents shrinkage and helps the crust stay flakey. Don’t forget, you’re rolling out two crusts here: one for the bottom and one for the top.

Step 2: Cook the chicken and veggies

In a large pot, combine cubed chicken, sliced carrots, and celery. Cover everything with water and bring it to a boil, then let it boil for 10 minutes. This step cooks the chicken and softens the veggies, making the filling tender and flavorful. Once done, drain and set aside. This quick poaching keeps the proteins juicy and ready for the gravy.

Step 3: Make the creamy gravy

Using a large skillet, melt butter over medium heat and sauté the chopped onion and garlic until fragrant and translucent—a few minutes is all you need. Then whisk in the flour, salt, pepper, and thyme to make a roux. Add the chicken broth and half-and-half gradually, whisking constantly to avoid lumps. Let this simmer on medium-low until the sauce thickens into a creamy gravy—usually about 10 minutes. Don’t rush this step; the thick filling is what makes this pot pie so satisfying.

Step 4: Assemble your pot pie

Preheat your oven to 425°F (218°C). Roll out your bottom crust on a floured surface and carefully transfer it into a 9-inch pie dish. Trim the edges neatly. Fill the crust with your cooked chicken and veggies mixture, scatter frozen peas on top, then pour the thick gravy evenly over everything.

Step 5: Add the top crust and bake

Roll out the second crust and carefully lay it over the filling. Trim and crimp the edges to seal. Use a small sharp knife to cut several slits in the top crust—this lets steam escape so your crust won’t get soggy. Brush the crust with egg wash, which helps it bake to a beautiful golden brown. Bake for 32–38 minutes, placing foil over the edges after 20 minutes to keep them from burning. Let your pot pie rest for 10 minutes before serving to give the filling time to set.

How to Serve Easy Double Crust Chicken Pot Pie Recipe

Garnishes

I like to add a few fresh thyme sprigs on top after baking—it smells incredible and adds a fresh, herbal note. A sprinkle of freshly cracked black pepper or a little chopped parsley also brightens the presentation and enhances the flavor.

Side Dishes

This meal is mighty satisfying on its own, but I often serve it with simple sides like a crisp green salad or some roasted Brussels sprouts. Mashed potatoes are great if you really want extra comfort on the plate, but honestly, the pie usually steals the show!

Creative Ways to Present

For a fun twist, try making individual pot pies in ramekins for dinner parties—that way everyone gets their own personal pie. You can even use puff pastry for the top crust to make it really dramatic and flaky. I once added a cozy note card with a mini pie cut-out for a holiday dinner, and it was a total hit!

Make Ahead and Storage

Storing Leftovers

Leftovers are fantastic with this pot pie! I store them covered in an airtight container in the fridge, and the filling actually thickens up overnight, which tastes even better the next day. You’ll want to reheat gently to keep the crust from getting soggy.

Freezing

I’ve frozen this pot pie unbaked before, wrapped tightly in plastic wrap and foil, then baked it straight from the freezer (just add extra baking time). It holds up surprisingly well, so you can make it ahead and have a delicious meal ready to go for busy nights.

Reheating

For leftover pot pie, I reheat it in a 350°F oven until warmed through to maintain the crust’s crispiness. Microwaving makes the crust soggy, which is a bummer, so the oven is definitely the way to go if you want that fresh-from-the-oven feel again.

FAQs

Final Thoughts

This Easy Double Crust Chicken Pot Pie Recipe has become a go-to comfort food in my house, especially when I want to impress without spending hours slaving away in the kitchen. The flaky crust plus the creamy filling makes everyone go crazy, and it’s one of those recipes that feels like a little celebration every time you bake it. If you try it, I think you’ll agree—it’s worth every minute and every bite. So roll up your sleeves, and enjoy making this cozy classic your own!

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