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This homemade Double Crust Chicken Pot Pie is one of my favorite comfort foods and I can’t wait to share it with you today. This pot pie is made with roasted chicken, veggies, spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection. This Chicken Pot Pie will fill your belly and keep you warm during the colder months ahead.
But First, What is a Pot Pie?
Pot Pies are the ultimate comfort food! Savory and filled with meat (typically chicken or turkey), veggies and combined with a gravy-like sauce. Typically pot pies have a top and bottom crust. I love having this pot pie recipe in my back pocket when I know I’ll have lots of leftover chicken or turkey (like around the holidays). It brings new life to leftovers and it’s soon to be one of your favorite meals for the whole family.
Homemade or Store Bought Pie Crust
Nothing is better than a homemade pie crust. I have a simple pie crust recipe that is my go-to pie crust and is great with sweet or savory pies. For the sake of time, I used a store-bought double pie crust for this recipe. These are great, and some days it’s all about ease and simplicity. Am I right?
Ingredients Needed for Double Crust Chicken Pot Pie
I know the ingredient list for a homemade chicken pot pie is long but, most are spices and ingredients you likely already have. Here is everything you’ll need:
- Pie crusts: Homemade or store-bought, whatever suits your schedule.
- Olive oil & butter: Adds flavor and richness when you melt butter with olive oil in a large skillet.
- Onion: Diced finely for a subtle sweetness.
- All-purpose flour: For thickening the sauce.
- Dried oregano & tarragon: Adds aromatic flavors.
- Ground black pepper & salt: Basic seasoning essentials.
- Water & whole milk: Creates a creamy sauce.
- Chicken bouillon cube: Enhances the chicken flavor.
- Roasted chicken: Diced, with skin and bones removed. Rotisserie chicken works great!
- Frozen peas, corn, broccoli florets, & diced carrots: Classic veggies for a pot pie.
- Egg: For the egg wash that makes the crust golden brown and beautiful.
Variations
- Leftover turkey: Swap chicken for turkey.
- Puff pastry: Use puff pastry instead of pie crust for a flakier texture.
- Vegetarian: Skip the chicken and add more vegetables or tofu.
- Sour cream: Add a dollop to the sauce for extra creaminess.
- Heavy cream: Substitute whole milk with heavy cream for a richer filling.
How to Make Double Crust Chicken Pot Pie
I love that this this dish is a higher protein and hearty meal all in one pie. For full recipe details, including ingredient measurements, see the printable recipe card down below. Here is what to expect while making this chicken pot pie recipe.
1. Make a Roux
Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.
2. Add Milk, Water + Seasonings
Whisk milk and water slowly into mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.
3. Add in Veggies + Chicken
Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and cooked chicken into sauce.
4. Remove From Heat + Allow to Cool to Room Temperature
Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.
5. Roll Out Pie Crust Dough
While filling is cooling, roll out 1 pie dough crust on a lightly floured surface with a rolling pin and place it carefully into a 9-inch pie plate, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.
6. Add Cooled Filling to Crust, Add Top Crust + Bake
Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge.
Tuck the top crust underneath the bottom one to make a neat and even crust all the way around. Brush egg onto the top of the crust with a pastry brush and cut 2-3 small slits into the top.
Bake in a preheated oven at 400° F for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!
What to Serve with Chicken Pot Pie
Because pot pies are pretty hearty and already include your vegetable, you just serve it all on its own. If you feel like you need something else, I would opt for another vegetable or salad. Here are a couple ideas:
Storage Directions for Double Crust Chicken Pot Pie
Any leftover pot pie can be stored in the fridge, in an airtight container for 3-4 days. To reheat, feel free to warm in the microwave.
Make Ahead/ Freezing Directions
Chicken Pot Pie is a great dish to make ahead or to freeze and eat later. To make ahead, assemble the pie and cover with plastic wrap and store in the fridge until ready to bake.
To Freeze: Follow recipe directions up until baking. At that point, wrap in plastic wrap and foil and store in the freezer for up to 2 months. When ready to bake, remove plastic wrap and foil. Replace foil and place in oven (while frozen). Add 20-30 minutes to the recipe baking time. Remove foil, and bake according to recipe directions.
FAQ About Chicken Pot Pie
Absolutely! Follow the directions for making the filling only, allow to cool to room temperature before storing in a freezer safe, airtight container and store in the freezer for up to 3 months. When ready to use, allow to thaw in the fridge overnight.
Yes! You can freeze chicken pot pie before or after baking it for 2-3 months. Wrap the pie tightly in plastic wrap, then in a layer of aluminum foil. This double layer helps protect against freezer burn and maintains freshness. Freezing the pie after baking ensures you have a ready-to-eat meal that just needs reheating, making it perfect for busy nights!
To bake from frozen, add an extra 15-20 minutes to the bake time listed in the recipe card.
Love This Recipe? Try These Chicken Recipes
- Chicken Cordon Bleu Casserole
- Creamy Ranch Chicken Casserole
- Chicken Lasagna
- Olive Garden Chicken Pasta
- Chicken Pot Pie Soup
- Parmesan Tuscan Chicken
This Double Crust Chicken Pot Pie recipe is a timeless dish that is perfect for any occasion. Whether you’re using leftover chicken or making everything from scratch, this homemade chicken pot pie is sure to become one of your favorite meals and impressive enough for company. The printable recipe card is below. Have a good day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Double Crust Chicken Pot Pie Recipe
Ingredients
- 2 pie crusts homemade or store bought
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup chopped onion
- 5 tablespoons all purpose flour
- 1/8 teaspoon dried oregano
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1/2 cup water
- 2 cups whole milk
- 1 chicken boullion cube
- 1 1/2 cups roasted chicken diced with skin and bones removed
- 1/2 cup frozen corn
- 1/4 cup frozen peas
- 1/2 cup broccoli florets
- 1/2 cup diced carrots
- 1 egg beaten
Instructions
- Preheat oven to 400° F.
- Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.
- Whisk milk and water in slowly to mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.
- Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce.
- Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.
- While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.
- Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust underneath the bottom one to make a neat and even crust all the way around.
- Brush egg onto the top of the crust and cut 2-3 slits into the top. Bake for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!
