Name: Double Crust Chicken Pot Pie
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1/3 cup unsalted butter; 1/2 cup celery (- chopped); 1/2 cup onion (- chopped); 1/3 cup all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon poultry seasoning; 1 cup half and half; 1 1/2 cups chicken broth; 3 cups chicken thighs/breast (- rotisserie chicken (or cook your own)); 16 oz. frozen mixed vegetables; 5 oz. frozen peas; 2 9" pie crusts (like Pillsbury) (or use homemade); 1 egg

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Double Crust Chicken Pot Pie is pure comfort. The buttery flaky crust, the moist chicken, the tender vegetables, and the “glue” that makes it all stick together…a perfectly cooked roux made out of butter, flour, chicken broth, and half & half. So delicious!

Overhead view of a just baked chicken pot pie, with thyme on top.

Back in the day, I bought those little mini pot pies in the frozen aisle for my boys. They’d come home from school starving, and a pot pie was occasionally the answer to their rumbling tummies. After looking at the nutrition label, I decided to start making my own version. THIS is it.

Pot Pies are great for using up leftover chicken or turkey (hello Thanksgiving turkey!). I also love using a rotisserie chicken because the meat is amazingly tasty.

This pot pie is so many things.

Flaky on the outside.
Tender and juicy on the inside.
And chock full of veggies and chicken. Perfect for feeding hungry boys.

A slice of chicken pot pie, showing the filling.

Ingredients needed for Double Crust Chicken Pot Pie:

Butter – I use unsalted butter for most recipes.
Celery & Onion – These are sautéed in the butter.
Flour – All-purpose flour helps create the roux, necessary for the filling.
Seasonings – I use kosher salt, freshly ground black pepper, and poultry seasoning.
Half and Half – This gives the filling some richness. You could also use whole milk.
Broth – Use lower-sodium chicken broth.
Chicken – I prefer to use leftover turkey (aka turkey pot pie!) or a rotisserie chicken.
Frozen Veggies – Some mixed veggies and then some extra peas.
Pie Crust – I like to use a store-bought pie crust (double crust), but if you have a great recipe for homemade, use that!
Egg – The egg wash (an egg with a splash of water) helps make the pie shiny and golden after baking.

Ingredients for chicken pot pie, in individual bowls.

How to make Double Crust Chicken Pot Pie:

Prep. Preheat oven to 400 degrees.
Shred chicken. Use a rotisserie chicken, and pull the meat off the bone. Shred it into bite-size pieces.
Make roux. In a medium stock pot, melt butter over medium heat. Add onions and celery, and cook for 4-5 minutes, or until softened. Add half and half and chicken broth, and turn up heat slightly. Bring mixture to a simmer, and stir until thickened. this will take 6-7 minutes or so. Add seasonings to taste.
Add chicken and frozen veggies. Remove stock pot from heat, and pour in the veggies and the shredded chicken, and stir until well combined.
Assemble pie. Spray a pie plate with baking spray, and then spread one pie crust on the plate, pressing it into the plate. Then pour the filling into the pan, and top with the remaining pie crust, crimping the edges all around the plate. Brush egg wash on the top crust, and then use a sharp knife to cut some slits in the top crust.
Bake. Bake the pot pie for approximately 40-45 minutes, or until top is nice and golden brown. If needed, cover the outside crust with foil to prevent it from getting too dark.
Serve. Let the pot pie sit for 10-15 minutes, and then slice and serve.

A stock pot of the chicken pot pie filling mixture.

The pot pie with the filling before the top crust was added.

Tips for making the best Chicken Pot Pie:

Use leftover chicken or turkey, or even a rotisserie chicken.
Using a lot of veggies results in a really FULL pie. This is key to eating only one piece!
Don’t forget to use an egg wash on top crust, and cut a few slits in the top – which allows steam to escape during the cooking process.

Side view of a partial chicken pot pie, with the filling showing.

What to pair with this pot pie:

A healthy salad like my Spinach Salad with Honey Dijon Dressing or my Arugula Caprese Salad.
Some dessert? Yes please. Try my Apple Pie Banana Bundt Cake or my Texas Sheet Cake Brownies.
How about a tasty cocktail? We love Frozen Pina Coladas and Apple Cider Sangria!

Side view of a slice of chicken pot pie.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this classic dish next: Make Ahead Creamy Mashed Potatoes

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue