Classic Double Crust Chicken Pot Pie

Classic Double Crust Chicken Pot Pie is the ultimate comfort food that brings back memories of home-cooked meals and cozy family dinners. This savory dish, wrapped in a flaky, buttery crust and filled with tender chicken and vegetables smothered in creamy gravy, is both hearty and satisfying. It’s perfect for weeknight meals or a special Sunday dinner. In this recipe, we use a double crust for that irresistible golden crunch on both the top and bottom. Whether you’re making it from scratch or using store-bought crust, this recipe is a delicious way to enjoy traditional flavors with minimal fuss.

Why You’ll Love This Classic Double Crust Chicken Pot Pie

This Double Crust Chicken Pot Pie offers the perfect balance of creamy filling and buttery crust. The double layer of pie crust creates a rich, golden shell that holds a savory mix of tender chicken, sweet peas, carrots, and celery in a thyme-scented gravy. You can easily customize the filling with your favorite veggies or leftover meat, making it a great clean-out-the-fridge meal. It also stores and reheats beautifully, so it’s ideal for make-ahead dinners and cozy leftovers.

Ingredients

• Homemade Pie Crust or store-bought all-butter pie crust (2 crusts for top and bottom)
• 1 pound (450g) chicken breast or thighs, cubed
• 1 cup (130g) sliced carrots (about 2 medium carrots)
• 1/2 cup (40g) sliced celery
• 1/3 cup (71g) unsalted butter
• 1/3 cup (45g) chopped yellow onion (about 1/2 small onion)
• 1 teaspoon minced garlic
• 1/3 cup (41g) all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme leaves
• 1 3/4 cups (420ml) reduced-sodium chicken broth
• 2/3 cup (160ml) half-and-half (or equal parts cream and whole milk)
• 1 cup (125g) frozen peas
• 1 large egg + 1 tablespoon (15ml) milk for egg wash
• Optional: fresh thyme sprigs for garnish

Step-by-Step: How to Make Double Crust Chicken Pot Pie

1. Prepare the Pie Crust: If using homemade dough, make it ahead and chill for at least 2 hours. Use one disc for the bottom and one for the top crust.
2. Cook Chicken and Vegetables: In a large pot, combine chicken, carrots, and celery. Cover with water, bring to a boil, and cook for 10 minutes. Drain and set aside.
3. Make the Gravy: In a large skillet, melt butter over medium heat. Add onion and garlic and cook until translucent. Stir in flour, salt, pepper, and thyme. Gradually whisk in broth and half-and-half. Simmer until thick, about 10 minutes.
4. Roll Out Bottom Crust: Preheat oven to 425°F (218°C). On a floured surface, roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges.
5. Assemble the Pie: Spoon the chicken and vegetables into the crust. Add peas, then pour gravy over the top.
6. Top with Second Crust: Roll out second crust and place over the filling. Trim, seal, and crimp edges. Cut small slits on top to vent. Brush with egg wash.
7. Bake: Bake for 32–38 minutes until golden brown. Cover edges with foil after 20 minutes to prevent over-browning.
8. Cool and Serve: Let the pie cool for at least 10 minutes before serving.

Helpful Tips

• For extra flakiness, ensure the dough is well-chilled before rolling it out.
• Use a pie crust shield or foil to protect crust edges from burning.
• Taste your gravy before assembling to adjust seasoning.
• Let the pie rest before slicing to help the filling set.

Substitutions And Variations

• No Bottom Crust: Skip the base and just top with a crust. Bake at 375°F for 35–40 minutes.
• Puff Pastry: Use puff pastry for a flakier, more delicate topping.
• Biscuit Topping: Replace the top crust with homemade biscuits.
• Dairy-Free: Use plant-based butter and full-fat oat milk for a creamy texture.
• Vegetarian: Omit chicken and add more vegetables or tofu.
• Herb Variations: Add rosemary, sage, or parsley for extra flavor.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: It freezes beautifully, whether baked or unbaked. Wrap tightly and store for up to 2–3 months. Thaw overnight before baking or reheating.
• Reheating: Reheat in the oven at 375°F until warmed through or microwave individual slices.

Nutritional Information

Per serving (based on 8 servings):

• Calories: ~420
• Protein: 20g
• Carbohydrates: 30g
• Fat: 24g
• Saturated Fat: 11g
• Fiber: 3g
• Sugar: 4g
• Sodium: 480mg Note: Nutritional values may vary based on exact ingredients used.

Serving Suggestions

• Serve with a fresh green salad or roasted vegetables.
• Pair with a glass of Chardonnay or a crisp apple cider.
• For a holiday touch, garnish with fresh thyme or parsley.
• Add a side of cranberry sauce or fruit chutney for contrast.

Frequently Asked Questions About Classic Double Crust Chicken Pot Pie

Can I make this recipe ahead of time? Yes! Both the filling and the crust can be made a day in advance. Assemble and bake the next day for a stress-free meal.

Can I freeze the pot pie? Definitely. This dish holds up well in the freezer, either before or after baking.

Can I use rotisserie chicken? Definitely. Pre-cooked or leftover chicken works great and saves time. Skip the boiling step and mix it straight into the gravy with the veggies.

Why is my bottom crust soggy? To avoid a soggy bottom, make sure your filling is thick and not watery, and bake the pie on the lower oven rack to help the bottom crust cook through.

Can I add potatoes or other vegetables? Yes! Diced potatoes, mushrooms, corn, and zucchini are great additions. Just don’t overload the filling to maintain the right gravy consistency.

Final Thoughts

Thank you so much for stopping by to try this Classic Double Crust Chicken Pot Pie recipe. It’s truly one of my favorite comfort food dishes, packed with creamy, savory flavor and wrapped in that irresistible golden crust. I hope it brings as much warmth and satisfaction to your table as it does to mine. This recipe is simple enough for a weeknight dinner but hearty and special enough for guests or holiday meals. Enjoy every bite and happy cooking! I’m so grateful to have you in this food-loving community.

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Classic Double Crust Chicken Pot Pie

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• Author: lisa
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

Classic Double Crust Chicken Pot Pie is the ultimate comfort meal made with tender chicken, hearty vegetables, and a rich, creamy gravy baked inside a flaky, buttery double crust. Perfect for weeknight dinners or a cozy Sunday meal.

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Ingredients

Scale 1x2x3x

2 homemade or store-bought pie crusts (top and bottom)

1 lb chicken breast or thighs, cubed

1 cup sliced carrots

1/2 cup sliced celery

1/3 cup unsalted butter

1/3 cup chopped yellow onion

1 tsp minced garlic

1/3 cup all-purpose flour

3/4 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 3/4 cups reduced-sodium chicken broth

2/3 cup half-and-half

1 cup frozen peas

1 egg + 1 tbsp milk (for egg wash)

Optional: fresh thyme sprigs for garnish

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Instructions

• Prepare the Pie Crust: If using homemade dough, make it ahead and chill for at least 2 hours. Use one disc for the bottom and one for the top crust.
• Cook Chicken and Vegetables: In a large pot, combine chicken, carrots, and celery. Cover with water, bring to a boil, and cook for 10 minutes. Drain and set aside.
• Make the Gravy: In a large skillet, melt butter over medium heat. Add onion and garlic and cook until translucent. Stir in flour, salt, pepper, and thyme. Gradually whisk in broth and half-and-half. Simmer until thick, about 10 minutes.
• Roll Out Bottom Crust: Preheat oven to 425°F (218°C). On a floured surface, roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges.
• Assemble the Pie: Spoon the chicken and vegetables into the crust. Add peas, then pour gravy over the top.
• Top with Second Crust: Roll out second crust and place over the filling. Trim, seal, and crimp edges. Cut small slits on top to vent. Brush with egg wash.
• Bake: Bake for 32–38 minutes until golden brown. Cover edges with foil after 20 minutes to prevent over-browning.
• Cool and Serve: Let the pie cool for at least 10 minutes before serving.

Notes

You can use rotisserie chicken, swap in puff pastry or biscuit topping, or freeze before or after baking. See full post for variations and storage tips.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dinner

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Carbohydrates: 30g
• Protein: 20g