Name: Double Crust Chicken Pot Pie
Prep time: 30 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 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!

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.

A whole rotisserie chicken in a throwaway container.

A bowl of the shredded rotisserie chicken.

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.

A pot of the sauteed onion and celery plus the flour and seasonings on top.

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.

A pot with the roux ingredients plus the frozen veggies and rotisserie chicken.

Step 5
Assemble pie.

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

The bottom pie crust on a pie plate with a brush.

The pot pie filling inside the pie dough.

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.

A pot pie with tin foil over the edge3s of the crust.

Side view of a chicken pot pie with a double crust.

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:

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!

Two plates with pot pie and thyme sprigs.

Tips for making the best Chicken Pot Pie:

Use a combination of white and dark meat for added flavor and texture.
If preferred, use fresh vegetables such as carrots, peas, celery, onions, and potatoes for added flavor and nutrition.
Add heavy cream in place of the half-and-half for an even creamier pot pie.
This is a very full pie so you may need to add a few extra minutes to the baking time.
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)

Global 7-inch Knife
Dutch Oven

xoxo ~Sue