Double Crust Chicken Pot Pie Recipe

If you’re craving that perfect, comforting meal that hugs you from the inside out, you have to try this Double Crust Chicken Pot Pie Recipe. I absolutely love how flaky the buttery crust turns out while the filling is rich, creamy, and packed with tender chicken and veggies. Trust me, once you make this, you’ll be adding it to your cozy night rotation for good. And the best part? The double crust makes it extra special and satisfying every single time.

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Ingredients You’ll Need

The magic of this Double Crust Chicken Pot Pie Recipe lies in simple, quality ingredients that come together to create an unforgettable flavor and texture combo. Using fresh veggies and good broth really makes a difference, so try to get the best you can find.

• Homemade or All Butter Pie Crust: Both crust options yield wonderfully flaky results, and making your own really impresses guests.
• Chicken Breast or Thighs: I like thighs for juicier filling, but breast works well too.
• Carrots: Fresh sliced carrots add subtle sweetness and color.
• Celery: Provides a lovely aromatic crunch in every bite.
• Unsalted Butter: The base for your roux — essential for a creamy filling.
• Yellow Onion: Adds depth and sweetness when sautéed just right.
• Minced Garlic: A small punch of flavor that wakes up the whole dish.
• All-Purpose Flour: Thickens the gravy perfectly without clumps.
• Salt and Black Pepper: Season simply and to taste for true balance.
• Dried Thyme Leaves: The herb that pairs so beautifully with chicken and gives the pie a homey feel.
• Chicken Broth/Stock: I prefer reduced sodium, so I control the salt levels myself.
• Half-and-Half: Makes the filling creamy without being too heavy.
• Frozen Peas: Scatter these on top for pops of color and sweetness.
• Egg Wash: The egg and milk mixture ensures that crust turns that perfect golden brown.
• Fresh Thyme (Optional): A sprig on top just before serving makes it look and smell fantastic.

Variations

I’ve played around with this Double Crust Chicken Pot Pie Recipe in lots of fun ways, so I encourage you to make it your own. Whether you’re adding veggies or adjusting seasonings, the pie’s forgiving nature means you can tweak it without losing any magic.

• Vegetable Boost: I sometimes toss in mushrooms or green beans for extra texture — my family goes crazy for the variety.
• Gluten-Free Crust: I’ve swapped in gluten-free pie crust with good results, just watch baking times to avoid burning.
• Herb Variations: Adding fresh rosemary or sage instead of thyme gives a lovely twist.
• Dairy-Free: Use coconut milk or a non-dairy creamer with a dairy-free crust for those avoiding dairy.

How to Make Double Crust Chicken Pot Pie Recipe

Step 1: Prep and Poach Your Chicken & Veggies

Start by cubing your chicken breasts or thighs, then combine them with the sliced carrots and celery in a large pot. Cover everything with water and bring it to a boil over medium-high heat—then let it bubble away for 10 minutes. It might seem a bit old-school to poach this way, but I love how gentle the heat is, leaving the chicken tender and the veggies softened, not mushy. Once done, drain everything and set it aside; you’re ready to move on to that luscious filling.

Step 2: Make the Creamy Gravy Base

In a large skillet over medium heat, melt the butter with your chopped onions and minced garlic. Stir occasionally until the onions turn translucent and the butter just starts to brown—a quick process that smells incredible and adds a nutty twist. Next, whisk in the flour along with salt, pepper, and thyme to build your roux. Slowly pour in the chicken broth and half-and-half, whisking to keep it lump-free. Reduce the heat and let this simmer for about 10 minutes until thick and velvety. I always taste here and tweak the seasoning—sometimes a pinch more thyme or pepper really makes it sing.

Step 3: Roll Out the Bottom Crust and Assemble the Filling

Take one disc of your chilled dough and dust your floured surface well before rolling it out into a 12-inch circle. I like to roll from the center outwards, turning the dough a quarter turn periodically to keep the thickness even. Once it fits nicely into your 9-inch pie dish, gently press it down and trim any extra dough around the edges. Then, spoon in the drained chicken and veggies, scatter the peas across the top, and pour that thick gravy over everything, spreading it evenly. This is where the filling transforms into a delicious, cozy centerpiece.

Step 4: Top It Off with the Second Crust

Roll out the second dough disc using the same process as before, then place it over the filling. Trim the edges neatly and crimp them with a fork to seal the pie tightly—this locks in all those juicy flavors. Don’t forget to cut a few small slits in the top to let steam escape during baking. Before popping it in the oven, brush the entire top and edges with your egg wash to ensure that perfect golden finish.

Step 5: Bake to Golden Perfection

Slide your pie into a preheated oven at 425°F (218°C). After about 20 minutes, check the edges and cover them with foil or a pie shield to prevent over-browning—I learned this trick the hard way after burning the crust edges more than once! Bake for another 12-18 minutes until the crust is beautifully golden brown. Once out, let it rest for at least 10 minutes; this helps the filling set and makes slicing easier. I promise, the wait is worth it.

How to Serve Double Crust Chicken Pot Pie Recipe

Garnishes

I love to add a few fresh thyme sprigs right on top before serving—not just for the aroma but it also makes the dish look so inviting. Sometimes I sprinkle a tiny pinch of freshly ground black pepper just before slicing for an extra flavor boost.

Side Dishes

This Double Crust Chicken Pot Pie Recipe stands well on its own, but if you want sides, I usually pair it with a crisp green salad with a tangy vinaigrette or some roasted Brussels sprouts. A simple steamed vegetable or buttery mashed potatoes also complement the rich pie beautifully.

Creative Ways to Present

For a special occasion, I’ve baked this pot pie in individual ramekins with mini crust lids—it’s a charming way to serve it at a dinner party and makes each guest feel special. You can also decorate the top crust with cut-out shapes from extra dough for a personalized touch.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I let the leftover pot pie cool to room temperature, then cover it tightly with foil or plastic wrap before refrigerating. It lasts up to 5 days in my experience, and honestly, it tastes even better the next day because the flavors have more time to meld.

Freezing

I’ve frozen unbaked assembled pies wrapped well in foil and plastic wrap, and they freeze beautifully for up to 2 months. When you’re ready, just thaw overnight in the fridge before baking. This is a lifesaver when you want homemade warmth on a busy night.

Reheating

To reheat leftovers, I pop individual slices in a preheated 350°F oven for about 20 minutes until warmed through and the crust’s crisp again. Avoid microwaving if you can; it tends to make the crust soggy, and we want that perfect flakiness preserved.

FAQs

Final Thoughts

I used to struggle with making pot pies that didn’t turn out soggy or bland, but discovering this Double Crust Chicken Pot Pie Recipe completely changed the game for me. It’s dependable, deeply satisfying, and brings that homemade feeling to the table every time. So when you want a meal that reminds you of cozy family dinners and fills your kitchen with welcoming aromas, this is the one to make. I can’t wait for you to try it—and I bet it’ll become a favorite in your household too.

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