double crust chicken pot pie recipe
The Best double crust chicken pot pie recipe
Oh, this double-crust chicken pot pie is one of those recipes that just feels like home—simple enough to whip up on a busy weeknight but fancy enough to impress when company comes over. I first made it years ago when my kids were little and they’d beg for it every time I cooked it. There’s something about the golden-brown crust, the tender chicken, and the creamy filling that makes it feel indulgent without being too heavy. It’s that kind of dish where the flavors are rich but balanced—savory, slightly sweet, and just enough herbed warmth to make your mouth water. My family loves it because it’s comforting, filling, and easy to customize—swap in extra veggies if you’re feeling generous, or leave out the cheese if you prefer a lighter version. It’s also a great way to use up leftover chicken or veggies from the fridge, so it’s practical too.
I love this recipe because it’s perfect for all kinds of occasions. It’s hearty enough for a family dinner but light enough to serve at a casual get-together. My kids used to call it their “comfort food” favorite, and honestly, I don’t blame them. The double crust gives it that extra layer of texture, making every bite feel special, and the filling is so moist and flavorful that it’s hard to resist. Plus, it’s a great way to sneak in some veggies—carrots, peas, and celery blend right in without being overpowering. I’ve made it for holidays, simple weeknight meals, and even potlucks, and it always gets rave reviews. And the health benefits? Well, it’s got lean protein from the chicken, fiber from the veggies, and a good dose of vitamins and minerals. It’s not some extreme diet food, but it’s not the kind of meal that will leave you feeling sluggish afterward either. It’s the kind of dish that makes you feel good without feeling guilty, and that’s why it’s always a go-to for me.
Double Crust Chicken Pot Pie
A comforting classic with a flaky double crust, featuring tender chicken in a creamy tomato-based sauce, all wrapped in buttery pastry. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup ice water
- 1 tbsp vegetable oil
- 2 cups cooked chicken breast, shredded
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup corn kernels
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- ½ cup shredded cheddar cheese
👨🍳Directions
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1 Preheat oven to 400°F (200°C).
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2 For the dough: Mix flour and salt in a bowl. Add ice water and vegetable oil, then mix until a dough forms. Knead lightly, cover, and rest for 15 minutes.
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3 Roll out half the dough into a 12-inch circle for the bottom crust. Place in a 9×13-inch baking dish and crimp edges. Freeze for 10 minutes.
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4 Prepare the filling: In a large pan, sauté onions, carrots, celery, and garlic until soft. Add chicken broth, thyme, rosemary, and black pepper. Simmer for 5 minutes. Stir in shredded chicken, milk, heavy cream, peas, and corn. Cook until heated through.
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5 Roll out the remaining dough into a 14-inch circle. Place over the filling, crimp edges, and cut 2-3 slits in the top for steam to escape.
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6 Bake for 30 minutes. Sprinkle shredded cheese over the top crust, then bake for an additional 10-15 minutes until golden and bubbly.
🔧Equipment
- Mixing bowls
- Cutting board
- Pastry cutter or fork
- Knife and rolling pin
- Oven-safe baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Double Crust Chicken Pot Pie Works
This double-crust chicken pot pie is always a crowd-pleaser because it’s hearty enough to satisfy even the biggest appetites while keeping things cozy and comforting. Whether it’s a casual family dinner or a make-ahead meal for a holiday gathering, the flaky, golden crust and tender chicken in a rich, savory gravy make it versatile for any occasion. Plus, it’s easy to prep ahead and reheat, so you can focus on enjoying the moment instead of stressing over last-minute cooking.
❓ Frequently Asked Questions About Double Crust Chicken Pot Pie
What is the best way to prepare the filling for a double-crust chicken pot pie to ensure it’s flavorful and tender?
To create a rich and flavorful filling, sauté diced onions, garlic, and celery in butter or olive oil until softened. Add cooked chicken, diced potatoes, peas, carrots, and any other vegetables you prefer. Season with chicken broth, butter, fresh herbs like thyme or rosemary, salt, and pepper. For extra richness, stir in a beaten egg or a splash of cream. Let it simmer gently until the vegetables are tender and the broth has thickened slightly.
Can I use store-bought pie crust for this recipe, or should I make my own?
While store-bought pie crust is convenient, homemade crust offers superior texture and flavor. If using store-bought, ensure it’s high-quality (like Pillsbury or a premium brand) and handle it carefully to avoid tears. For a double crust, you can either roll out two separate crusts for the top and bottom or use a pre-made pie shell with a homemade puff pastry for the top layer.
How do I prevent the pie crust from becoming soggy when baking?
To avoid a soggy bottom crust, blind-bake the bottom crust first by lining it with parchment paper and baking it at 375°F (190°C) for 15–20 minutes until lightly golden. Remove the parchment, add the filling, and bake as directed. For the top crust, cut slits to allow steam to escape, then bake until golden. Also, avoid overfilling the pie, as excess liquid can make the crust soft.
What are some good substitutions for the vegetables in the chicken pot pie filling?
You can customize the filling with your favorite vegetables. Swap in: – Mushrooms (sautéed for an earthy flavor) – Green beans (for a lighter texture) – Corn kernels (for sweetness) – Spinach or kale (for added greens) – Sweet potatoes or butternut squash (for a heartier, sweeter taste) Always ensure the vegetables are cooked until tender to avoid a mushy texture.
How long should I bake the double-crust chicken pot pie, and what temperature should I be baking it at?
Bake the pie at 375°F (190°C) for 45–55 minutes, depending on your oven. For the first 15–20 minutes, cover the edges with foil to prevent burning. Check for doneness by ensuring the filling is bubbly and the crust is golden brown. If the top crust browns too quickly, tent it with foil. Let it rest for 5–10 minutes before serving to allow the filling to set.
