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.

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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.