Double Crust Chicken Pot Pie – Cozy Classic Comfort Dinner

This double crust chicken pot pie wraps tender chicken and colorful veggies in a rich, creamy gravy, all tucked inside a buttery, flaky crust on the top and bottom. It’s the kind of cozy comfort dinner that makes your whole kitchen smell amazing and brings everyone straight to the table.

If you love a classic chicken pot pie with real homemade flavor, this double crust version is going to be your new go-to. The bottom crust gets wonderfully crisp, the top bakes up golden and flaky, and every slice is packed with saucy chicken and veggies—like a warm hug in pie form.

Why You’ll Love This Double Crust Chicken Pot Pie

• Ultimate comfort food: Creamy chicken and vegetables in savory gravy under a buttery double crust makes the perfect cozy, cold-weather comfort meal.
• Better than restaurant: You’re making everything from scratch, so the flavor and texture beat most takeout or frozen pot pies by a mile.
• Hearty all-in-one dinner: Protein, veggies, and carbs all bake together in one pan, ideal for an easy weeknight dinner.
• Family-friendly favorite: Mild, creamy flavors and flaky crust make this a kid-approved, crowd-pleasing classic.
• Great for make-ahead: The filling and crust can be prepped ahead, making this a fantastic meal prep or company-worthy dish.
• Customizable & flexible: Swap veggies, use leftover turkey, or tweak the herbs to make it your perfect version of chicken pot pie.

Ingredients for Double Crust Chicken Pot Pie

Here’s what you’ll need to make the best double crust chicken pot pie at home. The amounts are listed again in the recipe card, but this breakdown will help you understand why each ingredient matters and how you can tweak it.

Pie Crust

• Two 9-inch pie crusts (top and bottom): Use your favorite homemade double pie crust or good-quality store-bought crusts. The bottom crust gives structure and a satisfying bite, while the top crust bakes up beautifully golden and flaky. You can substitute with puff pastry for a slightly different texture.

Chicken & Vegetables

• Chicken (about 1 pound, cut into bite-size pieces): Boneless chicken breast or chicken thighs both work well. Breast meat is leaner; thighs are a little richer and more forgiving if slightly overcooked. You can also use leftover roasted chicken or turkey to save time.
• Carrots (about 1 cup sliced): Add sweetness, color, and classic pot pie flavor. Baby carrots or whole carrots both work—just slice them thin so they cook evenly.
• Celery (about 1/2 cup sliced): Brings a subtle savory flavor and a little crunch to balance the creamy filling.
• Frozen peas (about 1 cup): Stirred in at the end so they stay bright and tender. You can swap some or all of the peas for frozen corn, green beans, or mixed vegetables.

Creamy Gravy Base

• Butter: Forms the rich base of the roux and adds buttery flavor to the filling. Unsalted butter is ideal so you can control the salt.
• Yellow onion (chopped): Gives the gravy a sweet, savory foundation. White onion works too if that’s what you have.
• Garlic (minced): Adds depth and a cozy, homey aroma. Use fresh cloves or jarred minced garlic in a pinch.
• All-purpose flour: Thickens the gravy so it clings to the chicken and veggies instead of running out of the crust when sliced.
• Chicken broth or stock: Use reduced-sodium broth so you can adjust the seasoning yourself. Vegetable broth works too, especially if you make a veggie-only version.
• Half-and-half: The secret to a luscious, creamy sauce without being too heavy. You can substitute with whole milk for a lighter version, or use part heavy cream for extra richness.

Seasonings & Finishing Touches

• Salt & black pepper: Essential for pulling out all the savory flavors in the gravy. Taste and adjust as needed.
• Dried thyme: Classic herb for pot pie that adds earthy, cozy flavor. You can also use fresh thyme leaves if you have them.
• Optional fresh thyme or parsley: Sprinkled on top after baking for a fresh pop of color and flavor.
• Egg wash (1 egg mixed with a splash of milk): Brushed over the top crust for a shiny, deeply golden finish. Don’t skip this—it makes the pot pie look bakery-level beautiful.

Double Crust Chicken Pot Pie Recipe Step-by-Step

Follow these step-by-step directions for perfect chicken pot pie every time. The detailed recipe is also in the recipe card at the end.

1. Prepare the pie dough.
   If you’re using homemade pie dough, make it first so it has time to chill. The dough needs at least 2 hours in the refrigerator to rest and hydrate. You can make it the night before and leave it wrapped in the fridge until you’re ready to roll. Cold dough equals flaky crust, so keep it chilled until it’s time to assemble.
2. Cook the chicken and hard veggies.
   Add the chicken pieces, sliced carrots, and celery to a large pot. Pour in enough water to cover everything by about an inch. Place the pot over medium-high heat and bring to a steady boil. Let it boil for about 10 minutes, or until the chicken is cooked through and the carrots are just tender. Drain well and set the chicken and veggies aside. This step jump-starts the cooking so nothing is crunchy inside the pie.
3. Build the flavorful gravy base.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden around the edges, about 5–7 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour, salt, pepper, and thyme over the onion mixture. Whisk or stir constantly for 1–2 minutes; the mixture will turn thick and paste-like. This cooks off the raw flour taste and creates the base for your creamy sauce.
4. Add broth and cream, then thicken.
   Slowly pour in the chicken broth while whisking, smoothing out any lumps. Add the half-and-half and keep whisking until everything is combined. Bring the mixture to a gentle simmer over medium-low heat and cook for about 8–10 minutes, stirring often, until the sauce is thick and gravy-like. It should be thick enough to coat the back of a spoon. If it seems too thin, let it bubble for a few more minutes. If it gets too thick, whisk in a splash of extra broth or half-and-half until it loosens up again. Taste and adjust salt and pepper as needed.
5. Combine the filling.
   Place the cooked chicken, carrots, and celery in a large bowl or directly into a clean pot. Add the frozen peas (no need to thaw). Pour the hot gravy over the top and gently fold everything together until evenly coated. The residual heat will start to warm the peas, but they’ll stay bright and fresh as the pie bakes.
6. Line the pie dish with bottom crust.
   Preheat your oven to 425°F. On a lightly floured surface, roll out one disk of chilled pie dough into a circle about 12 inches across. Carefully fit it into a 9-inch pie dish, gently pressing it into the bottom and sides. Leave a little overhang around the edges. If the dough gets soft, pop the pie dish into the fridge for a few minutes to firm it back up—cold dough bakes up extra flaky.
7. Fill the pie and add the top crust.
   Spoon the chicken and vegetable filling into the prepared bottom crust, spreading it into an even layer. Roll out the second disk of dough into another 12-inch circle. Lay it over the filling. Trim any excess dough so there’s about 1 inch of overhang, then fold and crimp the edges to seal the top and bottom crusts together. Cut 4–6 small slits in the top crust with a sharp knife to let steam escape while baking.
8. Brush with egg wash and bake.
   In a small bowl, whisk the egg and milk together. Brush this egg wash over the top crust and edges. This step gives the pie its deep golden color and pretty shine, so try to cover as much of the crust as you can. Place the pie on a baking sheet (to catch any bubbly drips) and bake at 425°F for about 30–35 minutes, or until the crust is rich golden brown and you can see the filling bubbling through the slits.
9. Cool briefly, then serve.
   Remove the chicken pot pie from the oven and let it rest for at least 15 minutes before slicing. This short cooling time helps the filling set up so it doesn’t run everywhere when you cut into it. Garnish with fresh thyme or parsley if you’d like, then slice and serve warm.

Tips for Perfect Double Crust Chicken Pot Pie

• Keep the dough cold: Cold dough goes into a hot oven to create those flaky layers. If the dough becomes soft or sticky while you work, chill it for 10–15 minutes before baking.
• Use a glass or metal pie dish: Glass or metal conducts heat better than ceramic, which helps the bottom crust set and crisp up instead of staying soggy.
• Thicken the gravy well: Let the sauce simmer until it’s thick and glossy before combining with the chicken and veggies. A runny sauce can make the crust soggy and cause the filling to spill out.
• Avoid overstuffing the pie: Fill the crust so it’s nicely full but not overflowing. Too much filling can cause leaks and uneven baking.
• Let the pie rest before slicing: Giving the pot pie 15–20 minutes to cool slightly allows the filling to firm up, so you get clean slices instead of a soupy mess.
• Taste and adjust seasoning: Before adding the gravy to the chicken, taste and adjust salt, pepper, and herbs to fit your family’s preferences.

Variations & Substitutions

• Turkey pot pie: Swap the chicken for cooked turkey—perfect for using up leftover holiday turkey. Skip the boiling step and just cook the carrots and celery with the onion in butter until tender.
• Vegetarian version: Use extra veggies like mushrooms, potatoes, green beans, and corn instead of chicken. Substitute vegetable broth for chicken broth.
• Herb lovers’ twist: Add fresh rosemary, sage, or parsley along with the thyme for an extra fragrant, holiday-style flavor.
• Cheesy pot pie: Stir in 1 cup of shredded cheddar or mozzarella cheese into the gravy right at the end of simmering for a creamy, cheesy filling.
• Lighter option: Use whole milk instead of half-and-half and reduce the butter slightly. The filling will be a bit lighter but still comforting.
• Gluten-free swap: Use your favorite gluten-free pie crust and substitute the flour in the gravy with a gluten-free all-purpose blend or cornstarch (start with half the amount and adjust).
• Puff pastry topper: For a “lazy” version, skip the bottom crust and use only a sheet of puff pastry on top. Bake until puffed and deep golden.

Make-Ahead, Storing & Freezing

• Make-ahead filling: Prepare the chicken and veggie filling up to 1 day in advance. Cool completely, then store in an airtight container in the refrigerator. When ready to bake, bring it closer to room temperature while you roll out the crusts.
• Assemble ahead: You can fully assemble the unbaked pie (without egg wash), cover tightly with plastic wrap and foil, and refrigerate for up to 1 day. When ready to bake, brush with egg wash and bake straight from the fridge, adding a few extra minutes as needed.
• Storing leftovers: Cover leftover chicken pot pie tightly and refrigerate for up to 3–4 days. Reheat individual slices in the microwave or better yet, in a 350°F oven until warmed through and the crust re-crisps.
• Freezing whole pie (unbaked): Assemble the pie in a metal or disposable pie pan, skip the egg wash, wrap well in plastic wrap and foil, and freeze for up to 2–3 months. Bake from frozen at 400–425°F, loosely covering with foil if the crust browns too quickly, until hot and bubbly in the center.
• Freezing baked leftovers: Cool completely, then wrap slices or the entire pie tightly and freeze for up to 2 months. Reheat from frozen in a 350°F oven until hot all the way through, adding a piece of foil on top if needed to prevent over-browning.
• Add extra moisture when reheating: If the filling seems thick or dry after reheating, spoon a little warm broth or splash of half-and-half over the slice before heating.

Serving Suggestions

This double crust chicken pot pie is a full meal on its own, but here are some delicious ways to round it out:

• Fresh green salad: Serve with a simple side salad with a light vinaigrette to balance the creamy filling.
• Roasted vegetables: Try roasted broccoli, green beans, or Brussels sprouts for extra veggies.
• Buttered noodles or mashed potatoes: For a super hearty dinner, pair small slices of pot pie with mashed potatoes or buttered egg noodles.
• Cranberry sauce: A spoonful of tangy cranberry sauce on the side gives a fun, holiday-style twist.
• Leftover lunch hero: Reheat a slice for an easy meal prep lunch—just add some fruit or a small salad.

A Little Extra Love

This double crust chicken pot pie is one of those recipes that turns an ordinary night into a special one. The golden crust, the creamy filling, the way everyone goes quiet for that first bite—it’s comfort food magic.

A “reader” once told me, “This is our new celebration meal. We make it for birthdays, cozy Sundays, and whenever someone needs a little extra love.” Honestly, that’s the best compliment a recipe can get.

When you make it, don’t be afraid to put your own spin on it—try a different veggie combo or sprinkle a little cheese inside. That’s how staple family recipes are born.

Double Crust Chicken Pot Pie – Cozy Classic Comfort Dinner

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• Author: Donald Anderson
• Total Time: About 1 hour 5 minutes (not including dough chill time)
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This double crust chicken pot pie wraps tender chicken, vegetables, and a rich creamy gravy inside a flaky golden pie crust on the top *and* bottom. It’s a cozy, crowd-pleasing comfort dinner that’s perfect for weeknights or special occasions.

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Ingredients

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For the Pie:

• 2 unbaked 9-inch pie crusts (homemade or store-bought)
• 1 pound boneless chicken pieces, cut into bite-size chunks (breast or thigh)
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/3 cup unsalted butter
• 1/3 cup chopped yellow onion
• 1 teaspoon minced garlic
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 3/4 cups chicken broth (preferably reduced sodium)
• 2/3 cup half-and-half
• 1 cup frozen peas

For the Egg Wash:

• 1 large egg
• 1 tablespoon milk

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Instructions

1. 1Prepare the pie dough if using homemade: make a double crust recipe and chill for at least 2 hours or up to overnight.
2. In a large pot, combine the chicken, sliced carrots, and celery. Add enough water to cover by about 1 inch. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the chicken is cooked through and the carrots are just tender. Drain well and set aside.
3. In a large skillet over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Stir in the garlic and cook for 30 seconds.
4. Sprinkle in the flour, salt, pepper, and thyme. Stir or whisk for 1–2 minutes until the mixture is thick and smooth. Slowly pour in the chicken broth while whisking, then add the half-and-half. Continue whisking until combined.
5. Bring the sauce to a gentle simmer over medium-low heat and cook, stirring often, for about 8–10 minutes, or until thick and gravy-like. Taste and adjust seasoning as needed.
6. Place the cooked chicken, carrots, and celery in a large bowl. Add the frozen peas. Pour the hot gravy over the top and gently stir until everything is evenly coated.
7. Preheat the oven to 425°F. Roll out one pie crust into a 12-inch circle and fit it into a 9-inch pie dish, leaving a slight overhang. Spoon the filling into the crust and spread into an even layer.
8. Roll out the second pie crust into another 12-inch circle and place it over the filling. Trim the edges, leaving about 1 inch of overhang. Fold and crimp to seal the top and bottom crusts together. Cut 4–6 small slits in the top crust to vent steam.
9. In a small bowl, whisk the egg and milk together. Brush the egg wash over the top crust and edges. Place the pie on a baking sheet to catch any drips.
10. Bake at 425°F for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them loosely with foil.
11. Remove from the oven and let the pot pie rest for at least 15 minutes before slicing and serving. Garnish with fresh thyme or parsley if desired.

Notes

– You can use leftover cooked chicken or turkey instead of boiling raw chicken. Skip the boiling step and cook only the carrots and celery until tender, then combine with the meat.

– If using store-bought crusts, keep them chilled until just before filling and baking.

– For a lighter version, substitute whole milk for the half-and-half. For a richer version, use part heavy cream.

– To make ahead, assemble the unbaked pie, cover tightly, and refrigerate up to 1 day before baking.

– Reheat leftovers in a 350°F oven until warmed through and the crust re-crisps.

• Prep Time: 30 minutes (plus time to make/chill pie dough if homemade)
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American Comfort Food

If you make this double crust chicken pot pie, I’d love to hear how you customize it—do you add extra veggies, a sprinkle of cheese, or a different herb blend? Leave a rating and comment, and feel free to share a photo so we can all drool over your cozy creation!