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Closeup on a double crust pot pie with sprigs of thyme.
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4.80 from 15 votes

Double Crust Chicken Pot Pie

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

Ingredients

The veggies and seasonings:

  • 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

Other:

  • 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 425 degrees.
  • Shred a rotisserie chicken into bite sized pieces. Measure out about 3 cups for the pot pie.
    3 cups chicken thighs/breast
  • 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.
    1/3 cup unsalted butter, 1/2 cup celery, 1/2 cup onion, 1/3 cup all-purpose flour, 1 cup half and half, 1 1/2 cups chicken broth, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon poultry seasoning
  • 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.
    16 oz. frozen mixed vegetables, 5 oz. frozen peas, 2 9" pie crusts (like Pillsbury)
  • 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.
    1 egg
  • Bake on 425 degrees for 40 to 45 minutes, or until the 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