Easy Double Crust Chicken Pot Pie Recipe

This chicken pot pie is the kind of home-cooked comfort that cozies up a weeknight and makes weekends feel slow and deliberate — a flaky double crust encases a creamy, savory filling loaded with tender chicken, carrots, peas, and a warm ribbon of thyme. What makes it special is that double crust: a buttery top and bottom give you crisp edges and a sturdy vessel for the silky gravy, so every slice holds together and every bite has texture.

My husband will declare this the best thing I’ve made that week — and he’s not shy about showing up early at the table for it. It became our house staple after a blustery November when I realized I could make the filling a day ahead and focus on that perfect crust the night we ate it. Now, whenever the weather cools, he’ll request it and the kids circle the kitchen pretending not to be hungry so they can snag the first warm slice. There’s a particular joy in watching the top crust puff and brown; somehow that little moment always makes the whole meal feel celebratory.

Behind the Recipe

This recipe grew out of trying to reconcile two goals: a truly flaky crust and a gravy that isn’t runny after baking. I learned to cook the filling long enough for flavors to concentrate but not so long that the vegetables fell apart. A few tricks — like sauteing the aromatics first and letting the filling cool slightly before assembling — make a huge difference in texture. People often underestimate the importance of a chilled crust and the right flour-to-fat ratio; get those right and you’ll have the flakiest, most forgiving double crust. Also, don’t rush the browning — that golden top is part flavor, part theater.

Shopping Tips

– Protein: Use cooked chicken for best texture — rotisserie or leftover roast chicken is a time-saver and yields moist bites.
– Vegetables: Choose firm carrots and fresh or frozen peas; frozen peas are perfectly fine and save prep time.
– Dairy: If your recipe calls for milk or cream, whole milk or half-and-half makes the sauce richer, but 2% works in a pinch.
– Baking Basics (Flour/Sugar/Leaveners): Keep all-purpose flour on hand for thickening the filling and for making the crust; make sure it’s fresh for best texture.
– Frozen Aisle: If short on time, pre-shredded frozen potatoes or mixed vegetable blends can stand in — just thaw and drain to avoid extra liquid.

Prep Ahead Ideas

– Make the filling a day or two ahead; store in an airtight container in the fridge and gently reheat to room temperature before filling the crust.
– You can roll and chill both crusts separately, wrapped tightly in plastic, for up to 48 hours; bring them to pastry-chill temperature before assembling.
– Assemble the whole pie, wrap it well, and freeze for up to a month; bake straight from frozen (add extra baking time) or thaw overnight in the fridge for quicker baking.
– Store prepped vegetables in separate containers — diced carrots and onions will keep well in the fridge for a day or two.

Time-Saving Tricks

– Use a rotisserie chicken to skip roasting and shredding — it cuts prep time drastically without sacrificing flavor.
– Frozen peas and pearl onions are reliable shortcuts that hold up well in the sauce.
– Keep a jar of low-sodium chicken stock on hand; it concentrates flavor quickly when reduced for the filling.
– Mise en place: measure and chop all vegetables before you start; sautéing goes faster and you won’t overcook ingredients while multitasking.
– If you’re short on time, bake the filling in a sturdy baking dish and use a single top crust — it’s still great, just less fiddly.

Common Mistakes

– Not chilling the crust: I once baked a pie with warm dough and the bottom collapsed into the filling — always chill your pastry to keep it flaky.
– Over-thinning the gravy: too much stock or milk will give you a runny filling; simmer until it reaches a slightly thickened, saucy consistency — it will thicken more as it cools.
– Overcooking vegetables: carrots should be fork-tender but not mushy; they should keep a little bite so the texture contrast remains.
– Skimping on seasoning: taste the filling before assembling and adjust salt, pepper, and herbs; the crust won’t rescue an underseasoned center.
– Not venting the top crust: cut slits or make a decorative vent so steam escapes and the crust stays crisp.

What to Serve It With

A crisp green salad with a tangy vinaigrette cuts through the richness beautifully; roasted root vegetables or a simple bowl of steamed greens are also lovely. For bread lovers, a warm focaccia or crusty baguette is perfect for mopping up any remaining gravy.

✔Tips & Mistakes

Keep an eye on oven temperature — too hot and the top browns before the center is fully set; too cool and the crust won’t crisp. If the edges brown too fast, shield them with a folded strip of foil halfway through baking. Let the pie rest at least 10–15 minutes after coming out of the oven so the filling sets and slices hold their shape.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap chicken for cooked turkey after the holidays — the same technique works wonderfully.
– For a lighter filling, use diced potatoes instead of some of the carrots, or swap half the cream for a hearty milk.
– Make it vegetarian by substituting mushrooms, chickpeas, and more root veg, and replace chicken stock with vegetable stock.
– If you love herbs, add rosemary or tarragon sparingly; thyme and parsley are the classic, reliable pairings.
– Use a store-bought crust when short on time, but if you can, homemade pastry pays off in texture and flavor.

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Frequently Asked Questions

Easy Double Crust Chicken Pot Pie Recipe

This easy double crust chicken pot pie is a comforting family favorite, filled with tender chicken and vegetables.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cups cooked chicken, shredded
• ▢ 1 cup peas and carrots
• ▢ 0.5 cup celery, diced
• ▢ 0.5 cup onion, diced
• ▢ 0.25 cup butter melted
• ▢ 0.5 cup flour
• ▢ 2 cups chicken broth
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper
• ▢ 2 prepared pie crusts

Instructions

Preparation Steps

• Preheat your oven to 425°F (220°C).
• In a saucepan over medium heat, melt the butter and sauté the onion, celery, peas, and carrots until softened.
• Sprinkle flour over the vegetables and mix well, cooking for an additional minute.
• Gradually whisk in the chicken broth, salt, and pepper, bringing the mixture to a boil until thickened.
• Stir in the shredded chicken and remove from heat.
• Place one pie crust in a pie dish, pour in the filling, and cover with the second crust. Cut slits in the top crust.
• Bake for 30-35 minutes, or until the crust is golden brown.
• Let cool for 10 minutes before serving.

Notes

This pot pie can be customized with your favorite vegetables.