Easy Double Crust Chicken Pot Pie

When my Double Crust Chicken Pot Pie bakes, its golden, buttery aroma fills our home with comfort.

This family favorite has evolved in my kitchen over many Sunday afternoons, becoming the meal everyone requests for special occasions.

There’s something magical about that first bite—breaking through flaky, homemade crust into a steamy world of tender chicken and vegetables bathed in rich, herb-flecked gravy.

Why You’ll Love This Double Crust Chicken Pot Pie

This chicken pot pie is the ultimate comfort food that satisfies on every level. The double crust gives you twice the buttery, flaky goodness – a sturdy base on the bottom and a golden, crisp topping that cracks beautifully when your fork breaks through it.

The filling strikes that perfect balance between hearty and creamy – tender chunks of chicken and colorful vegetables swimming in a velvety gravy that’s rich with herbs and flavor.

It’s completely customizable with whatever vegetables you have on hand, making it perfect for using up what’s in your fridge!

Plus, it makes incredible leftovers – the filling actually thickens overnight and tastes even better the next day!

If you’re anything like me and love this kind of comforting dish, you’ll definitely want to try my Biscuit Vegetable Pot Pie and Lightened Creamy Chicken Noodle Soup next!

They share that same cozy, homemade goodness but with their own special twist.

Ingredients for Double Crust Chicken Pot Pie

For the Homemade Crust:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup cold unsalted butter, cubed
• ½ cup cold vegetable shortening, cubed (this combo makes the flakiest crust!)
• ¼ to ⅓ cup ice water

For the Filling:

• 1 pound boneless, skinless chicken breast, cubed (thighs work wonderfully too!)
• 1 cup sliced carrots (about 2 medium carrots)
• ½ cup sliced celery
• ⅓ cup unsalted butter
• ⅓ cup chopped yellow onion
• 1 teaspoon minced garlic
• ⅓ cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried thyme leaves
• 1¾ cups chicken broth (I recommend reduced sodium)
• ⅔ cup half-and-half (this makes the gravy so rich and creamy)
• 1 cup frozen peas (no need to thaw!)
• 1 egg beaten with 1 tablespoon milk for egg wash

How to Make Double-Crust Chicken Pot Pie

Prepare the Crust:

1. In a large bowl, whisk together flour and salt.
2. Add cold butter and shortening cubes. Using a pastry cutter, cut into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Gradually add ice water, 1 tablespoon at a time, gently tossing with a fork until the dough holds together when pinched.
4. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 2 hours (or overnight).

Cook the Filling:

1. In a large pot, combine cubed chicken, carrots, and celery. Add enough water to cover, bring to a boil, and cook for 10 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt butter. Add onions and garlic, cooking until the onions become translucent and butter begins to brown lightly, about 3-4 minutes.
3. Whisk in the flour, salt, pepper, and thyme, creating a thick paste.
4. Gradually whisk in chicken broth and half-and-half until smooth. Simmer over medium-low heat until thickened, about 10 minutes. The mixture should be a very thick gravy – simmer longer if needed.
5. Taste and adjust seasonings if needed. Remove from heat.

Assemble and Bake:

1. Preheat your oven to 425°F (218°C).
2. On a floured surface, roll out one disc of dough to a 12-inch circle. Carefully place in a 9-inch pie dish that’s 1.5-2 inches deep.
3. Spoon the chicken and vegetable mixture into the crust.
4. Scatter the frozen peas on top.
5. Pour the gravy evenly over everything. (Adding it this way helps prevent a soggy bottom crust!)
6. Roll out the second dough disc to a 12-inch circle and place over the filling.
7. Trim excess dough, then crimp the edges with a fork to seal.
8. Cut small slits in the top crust to allow steam to escape.
9. Brush the top with egg wash to achieve that gorgeous golden color.
10. Bake for 32-38 minutes, covering the edges with foil after 20 minutes to prevent over-browning.
11. Allow to cool for at least 10 minutes before serving – this helps the filling set up perfectly.

Can I make this chicken pot pie ahead of time?

Absolutely! You can prepare the entire pie, cover it tightly, and refrigerate it unbaked for up to 24 hours. When ready to bake, just add about 5-10 minutes to the baking time.

The filling and gravy can also be prepared 1 day in advance – just store in the refrigerator, then assemble and bake the next day.

---

Tips for the Best Double Crust Chicken Pot Pie

Keep everything cold when making your pie crust! I even put my flour in the freezer for 15 minutes before starting.

Those cold pieces of butter and shortening create steam pockets as they melt in the oven, which gives you that incredible flaky texture.

Don’t skip the egg wash – it’s what gives your crust that beautiful golden shine that makes everyone want to dive right in. If your crust edges are browning too quickly, a simple foil shield works wonders.

For a time-saving trick, you can make the filling a day ahead and keep it refrigerated. The dough can also be made up to 5 days ahead or even frozen for up to 3 months! Just thaw overnight in the refrigerator before rolling.

For the absolute best flavor, don’t rush the gravy. Let it simmer until it’s thick and rich – that’s where all the comfort comes from!

I always like having a printed copy on hand—maybe you do too? This recipe has become such a staple in my home that the printed version has little notes and love marks all over it!

Can I freeze chicken pot pie?

Yes! This pot pie freezes beautifully for up to 2-3 months. You can freeze it either before or after baking. If freezing unbaked, no need to thaw – just add about 15-20 minutes to the baking time.

If freezing after baking, thaw overnight in the refrigerator, then warm in a 375°F oven, covered with foil, until heated through.

Print

Can I use pre-cooked chicken?

Definitely! If using rotisserie chicken or leftover cooked chicken, skip the boiling step and simply cook the carrots and celery along with the onions and butter until tender before proceeding with the gravy.

---

How do I prevent a soggy bottom crust?

My trick is to add the chicken and vegetables first, then the peas, and pour the gravy on top last. This prevents the gravy from directly touching the bottom crust right away.

Also, using a glass or metal pie dish rather than ceramic helps the crust bake more evenly at high temperature.

Can I use store-bought pie crust?

While homemade crust has the best flavor and texture, store-bought works in a pinch! You’ll need two 9-inch crusts. Just follow the package instructions for a double-crust pie.

Serving Suggestions

This Double Crust Chicken Pot Pie is hearty enough to be a complete meal on its own, but I love serving it with a simple green salad dressed with a light vinaigrette to balance the richness of the pie.

For Sunday family dinners, we pair it with some fresh dinner rolls and cranberry sauce for a touch of sweetness.

It’s become our favorite alternative to traditional holiday meals – my family actually requests it for special occasions instead of the usual turkey or ham!

Leftovers are a treat for lunch the next day – the filling gets even thicker overnight, making each bite even more satisfying.