Double Crust Chicken Pot Pie Recipe

If you’re craving that ultimate comfort food—something warm, flaky, and packed with cozy flavors—you’ve got to try this Double Crust Chicken Pot Pie Recipe. I absolutely love how this turns out every single time: a rich, creamy filling tucked between two buttery, golden crusts that just scream homemade indulgence. Once you try this, you’ll find yourself making it again and again, especially when the weather turns chilly and you want a meal that feels like a warm hug.

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Ingredients You’ll Need

Every ingredient here plays a role in building layers of flavor and texture. Fresh veggies and a good quality chicken really shine through, and I love how the thyme brings in a subtle herbal note that lifts the whole dish beautifully.

• Chicken (breast or thighs): Thighs have more flavor and stay juicy, but breasts work great too if you prefer leaner meat.
• Carrots: Sweet and tender after cooking, these add a nice pop of color and texture.
• Celery: Adds a subtle crunch and fresh contrast to the creamy filling.
• Unsalted butter: For sautéing and achieving that rich, golden pie crust without extra saltiness.
• Yellow onion: Sweated until translucent to build savory depth in the sauce.
• Garlic: Just a touch brings warmth and complexity without overpowering.
• All-purpose flour: Thickens up the gravy perfectly, creating that classic pot pie texture.
• Salt & Pepper: Don’t skip seasoning here—it’s what makes all the flavors pop.
• Dried thyme: The star herb that complements chicken and veggies wonderfully.
• Chicken broth (preferably reduced sodium): Keeps control of saltiness while enriching the sauce base.
• Half-and-half: Adds creaminess without weighing down the sauce like heavy cream would.
• Frozen peas: Stirred in last for a burst of sweetness and color.
• Pie crust (homemade or all-butter): You need two crusts—one bottom and one top—which this recipe covers wonderfully.
• Egg wash: Beaten egg with milk makes that golden, shiny crust finish.
• Optional fresh thyme sprigs: For garnish and an inviting aroma.

Variations

I love making this Double Crust Chicken Pot Pie Recipe my own by tweaking the filling to suit the season or what I have on hand. Don’t hesitate to make it yours—you’ll enjoy how flexible and forgiving this recipe is.

• Vegetable swaps: Tried adding mushrooms, green beans, or sweet corn—each adds a unique twist and keeps it fresh depending on what’s in season.
• Dairy-free version: Use coconut milk or your favorite plant-based creamer in place of half-and-half, and a dairy-free butter alternative for the crust.
• Herb variations: Fresh rosemary or sage can be great substitutes if you want a different herbal flavor.
• Spicy twist: Add a pinch of cayenne or smoked paprika for a little warmth and depth.

How to Make Double Crust Chicken Pot Pie Recipe

Step 1: Prep the Pie Crust Early

I always recommend making your pie crust the night before. This gives the dough time to chill and relax, making it easier to roll out and less likely to shrink while baking. Having that all-butter crust equally luscious both on the bottom and the top is a game changer—you’ll thank yourself when it comes out crisp and flaky, not soggy or tough.

Step 2: Poach the Chicken and Veggies

Start by cubing your chicken and slicing the carrots and celery. Cover them with water in a pot and bring to a boil. I like to let it boil for about 10 minutes to cook through, then drain off the water. This gentle poaching method keeps the chicken tender and juicy without drying it out, which is key for that creamy filling.

Step 3: Make the Rich Gravy Filling

In a skillet, melt butter and cook onions and garlic until translucent and fragrant. Then whisk in the flour to create a roux—you’ll want to stir until it’s lump-free before adding your broth and half-and-half. Simmer this mixture until it thickens to a gravy that’s thick enough to coat a spoon. This step is crucial as too thin a sauce will make the crust soggy, while too thick can feel pasty. Taste and adjust seasoning here—I often add a bit more thyme to coax out the flavor I love.

Step 4: Assemble Your Pie

Roll out one disc of chilled dough, aiming for a circle about 12 inches across—big enough to line your 9-inch pie dish with a little overhang. Pour in the cooked chicken and veggies, scatter in frozen peas for a sweet pop, and then pour over the luscious gravy. This layering creates the perfect mix of textures you’ll find yourself craving.

Step 5: Top It Off and Bake

Roll out the second dough circle to cover your pie. Trim the edges and crimp them with a fork to seal. Don’t forget those steam vents—cut a few small slits in the top crust to let steam escape, preventing a soggy crust. Brush the whole top with an egg wash for that gorgeous golden color. Pop it in the oven at 425°F (218°C). After 20 minutes, shield the edges with foil or a crust guard so they don’t burn. Bake until golden brown, about 32–38 minutes total.

How to Serve Double Crust Chicken Pot Pie Recipe

Garnishes

I like to keep it simple with a few sprigs of fresh thyme on top for that inviting aroma and pretty presentation, but you can also sprinkle chopped parsley or even a little cracked black pepper on each slice for a rustic touch. It really elevates the look for when you have guests over.

Side Dishes

Comfort food calls for classic, no-fuss sides. Serve this pie with a crisp green salad tossed with lemon vinaigrette, roasted Brussels sprouts, or even some buttery mashed potatoes if you want to go full on cozy. I personally love pairing it with a simple apple and fennel slaw to cut through the richness.

Creative Ways to Present

For special occasions, I sometimes make individual pot pies using ramekins—you just divide the filling and top crust, and bake them separately. They’re adorable and perfect for a dinner party. You can also experiment with shaping the top crust into fun patterns or leaf shapes for a homemade artisanal touch that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover slices into airtight containers and store them in the fridge. The filling thickens overnight, making leftovers even more delicious the next day. Just don’t forget to cover it well to keep the crust from going soggy.

Freezing

Double Crust Chicken Pot Pie Recipe freezes beautifully—wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to eat, I thaw it overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

To reheat, I pop the pie slices in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through—this helps keep the crust crisp. Microwaving is okay in a pinch, but you might lose some flakiness in the crust.

FAQs

Final Thoughts

This Double Crust Chicken Pot Pie Recipe has become my go-to for sharing warmth and comfort with family and friends. It’s one of those recipes that feels truly special, not because it’s complicated, but because it’s made with care and classic ingredients that always hit the spot. I wholeheartedly recommend you give it a try—you’ll be rewarded with flaky crusts, rich filling, and smiles all around the table.

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