Double Crust Chicken Pot Pie

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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:

  1. Prep. Preheat oven to 400 degrees.
  2. Shred chicken. Use a rotisserie chicken, and pull the meat off the bone. Shred it into bite-size pieces.
  3. 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.
  4. Add chicken and frozen veggies. Remove stock pot from heat, and pour in the veggies and the shredded chicken, and stir until well combined.
  5. 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.
  6. 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.
  7. 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:

  1. Use leftover chicken or turkey, or even a rotisserie chicken.
  2. Using a lot of veggies results in a really FULL pie. This is key to eating only one piece!
  3. 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:

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

Overhead shot of a just baked double crust chicken pot pie.

Double Crust Chicken Pot Pie

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!
5 from 6 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: chicken pot pie, double crust pot pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 583kcal
Author: Sue Ringsdorf

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

Instructions

  • Preheat oven to 400 degrees.
  • Shred a rotisserie chicken into bite sized pieces. Measure out about 3 cups for the pot pie.
  • Prepare bottom crust by spraying a 10-inch pie pan and pressing crust into pan.
  • Melt butter in a medium stock pot. Add celery and onion and cook until tender. Add flour and and stir until well mixed. Stir in half and half, chicken broth, and seasonings – and heat to a simmer, stirring constantly. Cook until thickened, approximately 6-7 minutes.
  • Remove from heat, and add chicken and frozen vegetables to pot. Combine well. Pour into prepared pie pan and top with second crust. Seal together with your fingers, careful to crimp the edges.
  • Using a sharp knife, cut a few slits on top crust to allow steam to escape during baking process. Then brush beaten egg on top crust.
  • Bake on 400 degrees for 40 to 45 minutes, or until top is nice and golden brown.

Notes

Tips for making Chicken Dinner Pot Pie:
  1. Use leftover chicken or turkey, or even a rotisserie chicken.
  2. Using a lot of veggies results in a really FULL pie. This is key to eating only one piece!
  3. 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.

Nutrition

Calories: 583kcal | Carbohydrates: 49g | Protein: 26g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 988mg | Potassium: 691mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4530IU | Vitamin C: 23.8mg | Calcium: 85mg | Iron: 3.4mg

17 Comments

  1. Third time making this delicious Pot Pie which is perfect every time with chicken or turkey. Great family dinner!

    1. Suebee Homemaker says:

      Thanks so much for continuing to make this pot pie, Debbie! Love the feedback, as always. 🙂

  2. Satisfying and heartwarming with leftover turkey. Omitted extra peas and increased celery for family tastes. A delicious recipe to keep!

    1. Suebee Homemaker says:

      I’m so glad you enjoyed the pot pie, Debbie! Thanks for your feedback!! 🙂

  3. Jackie Thill says:

    Second review on this pot pie. I recently made it for my daughter and her husband after their baby arrived, and I know how busy young parents are. They loved it and said they would be making it again. So it’s great for pot luck or to deliver to someone who needs a break from cooking. Has all the veggies…and chicken. Can’t get any better!

    1. Suebee Homemaker says:

      This is a great dish to bring someone, for sure! Glad to know everyone enjoyed it.

  4. Lisa Tittle says:

    Hi Sue!
    I made this the first week Adam was home from college for Christmas break. He and Tim raved about it! It was easy to make, looked great and tasted fantastic. It’s definitely going to be one of our family’s favorites! I’m finally able try new things (with our new oven) – and sooo pleased this was my first choice. Thank you!!

    1. Suebee Homemaker says:

      Yay Lisa! I’m so glad you made the pot pie and enjoyed it (in your new oven too)! Say hi to Tim and Adam for me. 🙂

  5. A great use for that left over Turkey. It also reminds me of growing up in Iowa. This is a dish that you crave after a long day of work!

  6. The recipe was easy and a big hit with my husband! Gave some leftovers to my son and his girlfriend and they liked it too. Isaac suggested I use less of the filling next time (he thought it was over-stuffed) but I guess I like it that way, so everyone has to adapt to their own tastes.

    1. Suebee Homemaker says:

      Next time, make Isaac a personal sized pot pie and use less filling. Or not..:) Glad Craig enjoyed it!

  7. Danalea Warrick says:

    I tried this tonight, Sue. Yummy! Thanks for the recipe!

    1. Suebee Homemaker says:

      So glad you enjoyed it, Danalea!! 🙂

  8. Lori Hanselman says:

    Sue-I made this Turkey Pot Pie. It was easy & oh so delicious! (May I say pretty too!) My family loved it! ? ?

    1. Suebee Homemaker says:

      Oh yay!! So happy you enjoyed it!! Thanks for letting me know Lori! 🙂

  9. Shari Muske says:

    I am a huge fan of pot pie, I make them with my leftover turkey a lot. This is a fantastic recipe!!

    1. Suebee Homemaker says:

      Thanks Shari!! I hope you use my recipe next time!! 🙂

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