Double Crust Chicken Pot Pie

This post may contain affiliate links which won’t change your price but will share a commission.

Double Crust Chicken Pot Pie is pure comfort food that combines a flaky crust, tender chicken, a variety of frozen vegetables, and a perfectly cooked roux. This pot pie is hearty, filling, and unbelievably tasty!

Try our Lemon Chicken Orzo Soup next!

Overhead view of a chicken pot pie.

Semi-Homemade Chicken Pot Pie

Back in the day, I bought those little mini pot pies in the frozen aisle for my boys. They’d come home from school ravenous, 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.

Pot Pies are great for using up leftover chicken or turkey (hello smoked spatchcock turkey!). I also love using rotisserie chicken because it’s easy.

BTW, you could also cook your own chicken breasts or chicken thighs, and shred them.

Why We Love This Pot Pie:

  • FLAKY CRUST – The buttery crust is a great shell for one of our favorite meals. The Pillsbury crust is a shortcut but is still amazing.
  • CREAMY FILLING – The combination of tender chicken meat (both white and dark meat), velvety roux, and flavorful frozen vegetables results in a dish that is simply irresistible.
  • IMPRESSIVE – This pot pie is simple enough for weeknight meals but is also impressive for entertaining.
Side view of a slice of chicken pot pie with a double crust.

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 which is necessary for a thick 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 (or chicken stock).
  • 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 a homemade pie crust, use that!
  • Egg – The egg wash (an egg with a splash of water) helps make the pie shiny and golden after baking.
The ingredients for the chicken pot pie with semi-homemade crust.

How to make Double Crust Chicken Pot Pie:

Prep 1
Prep. Preheat oven to 425 degrees F.

Prep 2
Shred chicken. Use a rotisserie chicken and pull the meat off the bone. Shred it into bite-size pieces.

Prep 3
Make roux. In a medium stock pot, melt butter over medium heat. Add onions and celery, and cook for 3-4 minutes, or until softened. Add half and half and chicken broth, and turn up the heat slightly. Bring mixture to a simmer, and stir until thickened, about 6-7 minutes or so. Add seasonings to taste.

Step 4
Add chicken and frozen veggies. Remove the stock pot from heat and add the veggies and the shredded chicken. Stir until well combined.

Step 5
Assemble pie.

  1. Use a rolling pin to roll out the bottom crust on a lightly floured surface.
  2. Spray a pie pan with baking spray, and then spread the pie dough on the plate, pressing the edges into the plate. 
  3. Then spoon the chicken mixture into the pie pan and top with the remaining pie crust, crimping the edges all around the plate. 
  4. Brush egg wash on top of the pie, and then use a sharp knife to cut small slits in the top crust.

Step 6
Bake. Bake the pot pie in the preheated oven for approximately 40-45 minutes, or until the top is nice and golden brown. If needed, cover the outside crust with foil for the first half of baking to prevent it from getting too dark. The baking time may vary depending on your particular oven.

Step 7
Serve. Let the pot pie sit for 10-15 minutes, and then slice and serve. We also enjoy this chicken pie at room temperature.

Store leftovers in an airtight container. You can also store the double crust pot pie in the actual pie plate covered with plastic wrap or aluminum foil.

What to pair with this chicken pot pie:

Two plates with pot pie and thyme sprigs.

Tips for making the best Chicken Pot Pie:

  1. Use a combination of white and dark meat for added flavor and texture.
  2. If preferred, use fresh vegetables such as carrots, peas, celery, onions, and potatoes for added flavor and nutrition.
  3. Add heavy cream in place of the half-and-half for an even creamier pot pie.
  4. This is a very full pie so you may need to add a few extra minutes to the baking time.
  5. Make sure you use an egg wash on the top crust and cut a few slits in the top to allow the steam to escape during the cooking process.
A slice of pot pie on a dark background.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on a double crust pot pie with sprigs of thyme.

Double Crust Chicken Pot Pie

Double Crust Chicken Pot Pie is pure comfort food that combines a flakey crust, tender chickena variety of frozen vegetables, and a perfectly cooked roux. This pot pie is hearty, filling, and unbelievably tasty!
4.75 from 12 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 583kcal
Author: Sue Ringsdorf


  • 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


  • Preheat oven to 425 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 425 degrees for 40 to 45 minutes, or until the top is nice and golden brown.


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.


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
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Could you use frozen pie crust instead

  2. Do you need to Blind bake the bottom crust? So it’s not so soggy.

    1. Suebee Homemaker says:

      I normally don’t blind bake the crust but you could definitely do that if you are concerned. Good luck Patty!

  3. Deborah cronin says:

    Made this Pie with leftover turkey breast from Thanksgiving. Delicious, creamy and pure comfort food! Thanks Sue for the great recipe!

    1. Suebee Homemaker says:

      Thanks Debbie!

  4. Made this for dinner tonight. Very delicious!

    1. Suebee Homemaker says:

      Thanks for your feedback, Jen! So glad you enjoyed it!

  5. Can I use potatoes instead of extra peas? I don’t like English peas.

    1. Suebee Homemaker says:

      Yes, you sure can!

  6. 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. 🙂

  7. 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!! 🙂

  8. 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.

  9. 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. 🙂

  10. 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!

  11. 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!

  12. Danalea Warrick says:

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

    1. Suebee Homemaker says:

      So glad you enjoyed it, Danalea!! 🙂

  13. 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! 🙂

    2. First time to try Pillsbury pie crust <– light, flaky, and easy to handle. This is loaded with a delicious vegetable filling having a creamy consistency. I didn't have celery but did have mushrooms—sometimes substitutions come out of necessity—LOVED it 🙂

      1. Suebee Homemaker says:

        Thank you so much for letting me know, Elisa!

  14. 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!! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating