Can You Make a Classic, Comforting Chicken Pot Pie with a Flaky Double Crust in Just Over 3 Hours?
Craving a hearty, soul-warming dish that’s perfect for chilly nights or using up leftover chicken? What if you could encase a creamy, veggie-packed filling in a buttery, double-layered pie crust? Double Crust Chicken Pot Pie is your answer—a 4.9-star-rated dish from 244 reviews, ideal for family dinners, holiday gatherings, or cozy comfort food cravings. Ready to create a golden, savory masterpiece? Let’s get cooking!
Overview: Why Double Crust Chicken Pot Pie Shines
What makes Double Crust Chicken Pot Pie so special? This recipe combines tender chicken, carrots, celery, and peas in a thick, thyme-infused gravy, all nestled between two flaky, homemade pie crusts. The double crust adds extra texture and richness, while the one-dish assembly keeps it straightforward. Perfect for cold-weather meals, post-holiday feasts, or meal prep, this pot pie is a crowd-pleaser with a nostalgic charm and robust flavors that make leftovers just as delicious.
Time requirement: 3 hours 25 minutes total, with 2 hours 50 minutes for pie dough chilling and prep, and 35 minutes baking. Prepping the crust the night before saves time.
Difficulty level: Easy! If you can boil chicken, whisk a gravy, and roll dough, you’re set. A large pot, a skillet, a 9-inch pie dish, and a rolling pin are the main tools, and kids can help crimp the crust or brush the egg wash.
Health perks: Chicken provides lean protein and iron for muscle health, while veggies like carrots and peas offer fiber, vitamins A and C, and antioxidants. The moderate use of butter and half-and-half keeps it balanced, and the recipe’s flexibility supports vegetarian or gluten-free diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 8 servings. Each ingredient plays a key role, with swaps for flexibility.
- Homemade pie crust (2 discs, or all-butter pie crust): Creates a flaky, buttery double crust. Sub: Store-bought pie crust or gluten-free pie crust.
- Skinless, boneless chicken breast or thighs (1 pound, 450g, cubed): Tender, lean protein. Sub: Cooked turkey, rotisserie chicken, or tofu for vegetarian.
- Carrots (1 cup sliced, 130g, about 2 carrots): Add sweet crunch. Sub: Parsnips or sweet potato.
- Celery (1/2 cup sliced, 40g): Provides crisp, earthy flavor. Sub: Fennel or green beans.
- Unsalted butter (1/3 cup, 71g): Forms a rich gravy base. Sub: Olive oil or vegan butter.
- Yellow onion (1/3 cup chopped, 45g, 1/2 small onion): Adds savory depth. Sub: White onion or shallots.
- Garlic (1 teaspoon minced): Enhances savory warmth. Sub: 1/2 teaspoon garlic powder.
- All-purpose flour (1/3 cup, 41g): Thickens the gravy. Sub: Gluten-free flour or 2 tablespoons cornstarch.
- Salt (3/4 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Dried thyme leaves (1 teaspoon): Provides earthy, herby notes. Sub: Dried oregano or Italian seasoning.
- Chicken broth/stock (1 3/4 cups, 420ml, reduced sodium): Forms the savory gravy base. Sub: Vegetable broth for vegetarian.
- Half-and-half (2/3 cup, 160ml): Adds creaminess. Sub: Whole milk, heavy cream, or unsweetened plant-based milk.
- Frozen peas (1 cup, 125g): Add color and sweetness. Sub: Frozen corn, green beans, or mixed veggies.
- Egg wash (1 large egg beaten with 1 tablespoon milk): Ensures a golden crust. Sub: Milk or plant-based milk for vegan.
- Optional garnish: Fresh thyme sprigs for a fresh, herby touch. Sub: Parsley or rosemary.
These ingredients are pantry-friendly, especially for post-holiday leftovers, creating a wholesome, comforting dish.
Step-by-Step Instructions: Let’s Cook This Pot Pie!
Ready to start? You’ll need a large pot, a large skillet, a 9-inch pie dish, a rolling pin, and a pastry brush. These steps are simple, with tips for success.
- Prep the pie crust: Prepare two discs of homemade pie crust through step 5 of a standard pie crust recipe (or use store-bought). Chill for at least 2 hours, ideally overnight. Tip: Keep dough cold for a flakier crust; prep the night before to save time.
- Cook the chicken and veggies: In a large pot, combine 1 pound cubed chicken, 1 cup sliced carrots, and 1/2 cup sliced celery. Cover with water and bring to a boil over medium-high heat. Boil for 10 minutes, then drain and set aside. Tip: Cube chicken evenly for consistent cooking.
- Make the gravy: In a large skillet over medium heat, melt 1/3 cup butter. Add 1/3 cup chopped onion and 1 teaspoon minced garlic, cooking until onions are translucent and butter is lightly browning, about 3-4 minutes. Whisk in 1/3 cup flour, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon thyme until no lumps remain. Add 1 3/4 cups broth and 2/3 cup half-and-half, whisking to combine. Simmer over medium-low for 10 minutes until thick, stirring occasionally. Adjust seasonings to taste. Remove from heat. Tip: Whisk constantly to avoid lumps; simmer longer if gravy isn’t thick enough.
- Preheat oven: Preheat to 425°F (218°C). Tip: Place a baking sheet in the oven to catch drips.
- Assemble the bottom crust: On a floured surface with a floured rolling pin, roll one chilled pie dough disc into a 12-inch circle, turning a quarter turn after every few rolls. Place in a 9-inch pie dish (1.5-2 inches deep), tucking it in smoothly. Trim excess overhang. Tip: Work quickly to keep dough cold.
- Fill the pie: Spoon the chicken and veggie mixture into the crust. Scatter 1 cup frozen peas on top. Pour the gravy evenly over the filling. Tip: Spread filling evenly to ensure every slice has chicken and veggies.
- Add the top crust: Roll out the second dough disc into a 12-inch circle. Place over the filling, trim overhang, and crimp edges with a fork to seal. Cut 4-5 small slits in the top for steam vents. Brush with egg wash (1 egg beaten with 1 tablespoon milk). Tip: Crimp tightly to prevent leaks; keep slits small to retain moisture.
- Bake: Bake for 32-38 minutes until the crust is golden brown. After 20 minutes, cover edges with foil or a pie crust shield to prevent over-browning. Tip: Make a foil shield by cutting a circle with a hole in the center to cover just the edges.
- Serve: Cool for 10 minutes, then slice and serve warm, garnished with optional thyme sprigs. Tip: Use a sharp knife for clean slices.
Assembly: Plate It Like a Pro
This pot pie is golden and hearty, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Pot pie: Slice into 8 wedges and serve 1-2 per plate, ensuring each portion has crust, filling, and gravy. Tip: Use a spatula to lift slices cleanly.
- Garnish: Add a sprig of fresh thyme or parsley for a fresh pop. Tip: Sprinkle with flaky sea salt for flair.
- Serving suggestion: Pair with a green salad, mashed potatoes, or cranberry sauce for a complete meal. Tip: Toss a salad while the pie bakes for efficiency.
- Presentation: For a cozy vibe, use rustic or white plates to highlight the golden crust and creamy filling. Serve family-style from the pie dish for gatherings. Tip: A thyme sprig or drizzle of olive oil adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your pot pie tasting great.
- Storage: Store in an airtight container in the fridge for up to 5 days. Reheat in a 300°F oven, covered, for 15-20 minutes, or microwave for 1-2 minutes. Tip: Add a splash of broth when reheating to restore creaminess.
- Freezing: Freeze baked pie (cooled) in an airtight container for up to 3 months, or freeze unbaked pie (assembled but not baked). Thaw overnight in the fridge, then bake unbaked pie at 425°F for 38-42 minutes, or reheat baked pie at 300°F for 20-25 minutes. Tip: Wrap tightly to prevent freezer burn.
- Make-ahead: Cook chicken, veggies, and gravy up to 1 day ahead; refrigerate. Prepare pie dough up to 2 days ahead and chill. Assemble and bake fresh for best texture. Tip: Don’t assemble early—crust can get soggy.
Health tip: Storing properly preserves the chicken’s protein, veggies’ fiber, and vitamins, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying cozy and wholesome.
- Vegetarian version: Swap chicken for 3 cups cooked lentils, tofu, or mushrooms; use vegetable broth.
- Gluten-free option: Use gluten-free pie crust and flour (or 2 tablespoons cornstarch).
- Spicy kick: Add 1/4 teaspoon red pepper flakes or cayenne with the spices.
- Creamy boost: Use heavy cream instead of half-and-half for richer gravy.
- Veggie swap: Replace peas with green beans, corn, or diced zucchini.
- Herb twist: Add 1 tablespoon fresh thyme or rosemary for brighter flavor.
Conclusion: Savor Your Classic Comfort Food
You’re now ready to master Double Crust Chicken Pot Pie! This wholesome, comforting dish brings tender chicken, creamy gravy, and flaky double crusts together for a meal that’s perfect for cold nights, family dinners, or using leftovers. With a little prep and a lot of flavor, you can create a golden, hearty pie that’s as delicious as it is nostalgic. Play with vegetarian or spicy twists to make it your own. Grab that pie dish, roll out some dough, and enjoy this classic delight. Share your results in the comments—I’d love to hear how it turned out!
Print
Double Crust Chicken Pot Pie
Description
Craving a hearty, soul-warming dish that’s perfect for chilly nights or using up leftover chicken? What if you could encase a creamy, veggie-packed filling in a buttery, double-layered pie crust? Double Crust Chicken Pot Pie is your answer—a 4.9-star-rated dish from 244 reviews, ideal for family dinners, holiday gatherings, or cozy comfort food cravings
Ingredients
Here’s the lineup for 8 servings. Each ingredient plays a key role, with swaps for flexibility.
- Homemade pie crust (2 discs, or all-butter pie crust): Creates a flaky, buttery double crust. Sub: Store-bought pie crust or gluten-free pie crust.
- Skinless, boneless chicken breast or thighs (1 pound, 450g, cubed): Tender, lean protein. Sub: Cooked turkey, rotisserie chicken, or tofu for vegetarian.
- Carrots (1 cup sliced, 130g, about 2 carrots): Add sweet crunch. Sub: Parsnips or sweet potato.
- Celery (1/2 cup sliced, 40g): Provides crisp, earthy flavor. Sub: Fennel or green beans.
- Unsalted butter (1/3 cup, 71g): Forms a rich gravy base. Sub: Olive oil or vegan butter.
- Yellow onion (1/3 cup chopped, 45g, 1/2 small onion): Adds savory depth. Sub: White onion or shallots.
- Garlic (1 teaspoon minced): Enhances savory warmth. Sub: 1/2 teaspoon garlic powder.
- All-purpose flour (1/3 cup, 41g): Thickens the gravy. Sub: Gluten-free flour or 2 tablespoons cornstarch.
- Salt (3/4 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Dried thyme leaves (1 teaspoon): Provides earthy, herby notes. Sub: Dried oregano or Italian seasoning.
- Chicken broth/stock (1 3/4 cups, 420ml, reduced sodium): Forms the savory gravy base. Sub: Vegetable broth for vegetarian.
- Half-and-half (2/3 cup, 160ml): Adds creaminess. Sub: Whole milk, heavy cream, or unsweetened plant-based milk.
- Frozen peas (1 cup, 125g): Add color and sweetness. Sub: Frozen corn, green beans, or mixed veggies.
- Egg wash (1 large egg beaten with 1 tablespoon milk): Ensures a golden crust. Sub: Milk or plant-based milk for vegan.
- Optional garnish: Fresh thyme sprigs for a fresh, herby touch. Sub: Parsley or rosemary.
These ingredients are pantry-friendly, especially for post-holiday leftovers, creating a wholesome, comforting dish.
Instructions
Ready to start? You’ll need a large pot, a large skillet, a 9-inch pie dish, a rolling pin, and a pastry brush. These steps are simple, with tips for success.
- Prep the pie crust: Prepare two discs of homemade pie crust through step 5 of a standard pie crust recipe (or use store-bought). Chill for at least 2 hours, ideally overnight. Tip: Keep dough cold for a flakier crust; prep the night before to save time.
- Cook the chicken and veggies: In a large pot, combine 1 pound cubed chicken, 1 cup sliced carrots, and 1/2 cup sliced celery. Cover with water and bring to a boil over medium-high heat. Boil for 10 minutes, then drain and set aside. Tip: Cube chicken evenly for consistent cooking.
- Make the gravy: In a large skillet over medium heat, melt 1/3 cup butter. Add 1/3 cup chopped onion and 1 teaspoon minced garlic, cooking until onions are translucent and butter is lightly browning, about 3-4 minutes. Whisk in 1/3 cup flour, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon thyme until no lumps remain. Add 1 3/4 cups broth and 2/3 cup half-and-half, whisking to combine. Simmer over medium-low for 10 minutes until thick, stirring occasionally. Adjust seasonings to taste. Remove from heat. Tip: Whisk constantly to avoid lumps; simmer longer if gravy isn’t thick enough.
- Preheat oven: Preheat to 425°F (218°C). Tip: Place a baking sheet in the oven to catch drips.
- Assemble the bottom crust: On a floured surface with a floured rolling pin, roll one chilled pie dough disc into a 12-inch circle, turning a quarter turn after every few rolls. Place in a 9-inch pie dish (1.5-2 inches deep), tucking it in smoothly. Trim excess overhang. Tip: Work quickly to keep dough cold.
- Fill the pie: Spoon the chicken and veggie mixture into the crust. Scatter 1 cup frozen peas on top. Pour the gravy evenly over the filling. Tip: Spread filling evenly to ensure every slice has chicken and veggies.
- Add the top crust: Roll out the second dough disc into a 12-inch circle. Place over the filling, trim overhang, and crimp edges with a fork to seal. Cut 4-5 small slits in the top for steam vents. Brush with egg wash (1 egg beaten with 1 tablespoon milk). Tip: Crimp tightly to prevent leaks; keep slits small to retain moisture.
- Bake: Bake for 32-38 minutes until the crust is golden brown. After 20 minutes, cover edges with foil or a pie crust shield to prevent over-browning. Tip: Make a foil shield by cutting a circle with a hole in the center to cover just the edges.
- Serve: Cool for 10 minutes, then slice and serve warm, garnished with optional thyme sprigs. Tip: Use a sharp knife for clean slices.
FAQs: Your Questions Answered
Can I use leftover chicken? Yes! Use 3 cups cooked, shredded chicken or turkey; skip the boiling step.
What are the health benefits? Chicken provides protein and iron, veggies offer fiber and vitamins A and C, and moderate butter keeps it balanced.
How do I know the pie is done? The crust should be golden brown and filling bubbly after 32-38 minutes.
Can I prep for a party? Yes! Make filling and dough up to 1-2 days ahead; assemble and bake fresh.
Kid-friendly? Totally! Mild flavors appeal to kids; omit peas or celery for picky eaters.
Why is my crust soggy? Filling wasn’t thick enough or no steam vents. Simmer gravy longer and cut slits next time.
Gluten-free? Use gluten-free pie crust and flour or cornstarch.
How to store leftovers? Fridge for 5 days; reheat in oven or microwave. Freeze for 3 months; thaw before reheating.