Double Crust Chicken Pot Pie Recipe

If you’re craving the ultimate cozy comfort food, you absolutely have to try this Double Crust Chicken Pot Pie Recipe. I love this because every bite is filled with tender chicken, perfectly cooked veggies, and a ridiculously creamy sauce all wrapped in flaky, buttery pie crust—top and bottom! When I first made this, my family went crazy for it, and honestly, it never lasts long around here. Stick with me, and I’ll walk you through every step, share my best tips, and help you nail this classic pot pie that feels like a warm hug on a plate.

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Ingredients You’ll Need

The magic of this dish comes from simple, fresh ingredients that come together beautifully. Whether you’re making your own pie crust or grabbing a quality all-butter crust from the store, each component has a purpose—you’ll see how they blend for a deliciously balanced pot pie filling.

• Pie crust: Homemade is my favorite for flavor and flakiness, but a store-bought all-butter crust works well too; just make sure it’s sturdy enough for a double crust.
• Chicken breast or thighs: Boneless and skinless, cubed into bites; thighs offer extra juiciness while breast makes it leaner.
• Carrots: Fresh and sliced for sweetness and color; they hold up nicely after boiling.
• Celery: Adds a slight crunch and subtle earthiness that balances the richness.
• Butter: Unsalted, for sautéing the onions and garlic; it creates a rich flavor base.
• Yellow onion: Chopped finely; it mellows and sweetens when cooked, adding depth.
• Garlic: Minced for a gentle kick and aromatic richness.
• All-purpose flour: The thickening agent that transforms the broth into a creamy gravy.
• Salt and black pepper: For seasoning that rounds out the filling.
• Dried thyme leaves: Its herbal note brings warmth and classic pot pie flavor.
• Chicken broth or stock: I recommend reduced sodium so you can control the saltiness yourself.
• Half-and-half: Adds that creamy, silky finish to the filling without heaviness.
• Frozen peas: Tossed in last for pops of sweetness and vibrant color.
• Egg wash: A beaten egg mixed with milk to brush over the crust, giving it a gorgeous golden shine.
• Fresh thyme sprigs (optional): Perfect for garnish if you want to dress it up a bit.

Variations

I like to keep things classic with this Double Crust Chicken Pot Pie Recipe, but you’ll find it easily adapts to what you have or need. Don’t be afraid to mix it up—personalizing it makes it even more enjoyable.

• Vegetable swaps: Sometimes I swap the peas for green beans or add mushrooms for earthiness. You can also add diced potatoes for extra heartiness.
• Protein variations: Leftover turkey works wonderfully, especially after holidays, or shredded rotisserie chicken for convenience.
• Dairy-free option: Use coconut milk instead of half-and-half for a creamy texture without dairy.
• Herb tweaks: Fresh rosemary or sage instead of thyme can add a lovely twist, depending on your mood or season.

How to Make Double Crust Chicken Pot Pie Recipe

Step 1: Prepare the Pie Crust Ahead

This is where a bit of patience pays off. I usually make my homemade pie crust the night before and chill it well—that helps it roll out smoothly and bake up perfectly flaky. If you’re using store-bought, just keep one crust chilled while working on the other. The secret is a cold dough so it doesn’t shrink or become tough during baking.

Step 2: Cook Chicken and Vegetables

Place the cubed chicken, carrots, and celery in a large pot and cover with water. Bring everything to a boil, then let it simmer for about 10 minutes until the chicken is cooked through and veggies are tender but not mushy. Drain the mixture well and set aside. This method keeps everything moist and ensures the chicken won’t overcook later in the oven, which can easily happen if you add raw chicken straight to the pie.

Step 3: Build the Creamy Gravy

In a large skillet over medium heat, melt butter, add onions and garlic, and cook until onions become translucent and the butter just starts to caramelize lightly. Add the flour, salt, black pepper, and thyme; whisk continually to form a smooth roux. Slowly whisk in the chicken broth and half-and-half, ensuring no lumps form. Simmer the sauce gently for about 10 minutes to thicken into a luscious gravy. I always taste here and sometimes add a bit more thyme or seasoning—it’s the heart of the filling flavor, so don’t rush it.

Step 4: Assemble the Pie

Preheat your oven to 425°F (218°C). On a floured surface, roll out one disc of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch deep pie dish — tuck the edges with your fingers to fit it beautifully without tears. Trim any extra dough. Spoon the chicken and vegetable mix into the crust, layer frozen peas evenly over, and pour the creamy gravy on top, spreading it to the edges.

Step 5: Top Crust and Bake

Roll out your second dough disc and cover the pie. Trim and seal edges by crimping with a fork. Cut a few small slits in the top to let steam escape and brush it generously with egg wash. Bake for about 32–38 minutes until golden brown, but here’s a little insider tip: after 20 minutes, cover the edges of the crust with foil or a pie crust shield to avoid burning while the center finishes baking. Let the pie cool for at least 10 minutes before slicing—this helps the filling set and keeps your slices neat.

How to Serve Double Crust Chicken Pot Pie Recipe

Garnishes

I like to keep it simple and classic with a couple of fresh thyme sprigs on top, adding a fresh herbal aroma right before serving. Sometimes a light sprinkle of finely chopped parsley brightens up the rich flavors and adds a pop of green.

Side Dishes

My go-to pairings with this pot pie are simple green salads with tangy vinaigrettes or steamed green beans tossed in lemon and garlic. Roasted root veggies or a crusty bread round out the meal nicely, especially on cooler days when you want that warm, filling feast feel.

Creative Ways to Present

For special occasions, I’ve made mini individual double crust pot pies in ramekins—everyone loves getting their own personal pot pie, and it looks so charming on the table! You can also use cookie cutters to make fun shapes out of the top crust for a playful, decorative touch.

Make Ahead and Storage

Storing Leftovers

After the first serving, my family usually enjoys the next day’s leftovers, which are just as delicious—sometimes even better as the flavors meld overnight! I store slices in airtight containers in the refrigerator and gently reheat them so the crust stays flaky.

Freezing

Freezing this pot pie works well if you wrap it tightly in plastic wrap and foil before freezing. When you want to enjoy it, I recommend thawing it overnight in the fridge and then baking it again to keep that crispy crust and creamy filling intact.

Reheating

To reheat, I usually pop leftovers in a 350°F oven for about 20 minutes until warmed through and the crust is crisp again. Microwaving will soften the crust, which can be fine if you’re in a hurry, but oven reheating is the best way to keep the textures just right.

FAQs

Final Thoughts

This Double Crust Chicken Pot Pie Recipe has become one of my go-to meals when I want a little extra comfort and a classic dish that brings everyone to the table. It’s worth the wait and the love involved because the end result is so satisfying—rich, flaky, and filled with hearty goodness. Give it a try soon—you’ll be so glad you did, and I bet it’ll become a family favorite in your house too!

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