Double Crust Chicken Pot Pie
My classic double crust Chicken pot pie is the ultimate comfort food! It has a rich filling that's studded with tender chicken, veggies and a secret ingredient that gives it a little extra oomph, then gets baked to perfection in a flaky homemade crust. It's cozy, nostalgic and deeply satisfying!
This post may contain affiliate links.
What Makes This the Best Chicken Pot Pie Recipe
This classic chicken pot pie with double crust is one of my favorite comfort food recipes, especially during the colder months. I grew up eating tons of frozen chicken pot pies, but this recipe puts them to shame!
Tender roast chicken, a rich savory gravy, and a flaky homemade double pie crust are what make it so great. I use the classic mirepoix mix of onions, carrots, and celery, along with some frozen peas, but really, anything goes. Add some corn, squash, potatoes, or whatever needs using up in your fridge.
Same goes for the herbs and seasonings! This recipe is flexible, but I urge you not to skip my secret ingredient: apple cider. You wouldn't know it's there, but it adds a subtle depth of flavor that brings everything to life.
It's an old southern trick I learned from a chicken and dumplings recipe that just works so well here, too.
The key, though, lies in the buttery flaky crust. Sure, you can use a store bought dough, but making it from scratch makes all the difference in the world.
This homemade double crust chicken pot pie is such a great recipe, it's bound to become one of your all time favorite meals. It's a classic comfort food that's ideal for weekends and special occasions when you have a little more time on your hands.
This recipe is a labor of love, but your whole family will go crazy for it! Plus, the leftovers are just as good for lunch the next day.
Want more savory pie recipes? Try these individual Spring Chicken Pot Pies, my easy Leftover Turkey Pot Pie, or these Turkey Pot Pies with Bacon and Caramelized Onions.
Why This Recipe Works
- A double crust ensures the best ratio of crust to filling. The more crust, the better!
- The filling is adaptable with different veggies, and has a secret ingredient to make the flavor sing.
- The dough and filling can both be made in advance, then assemble and baked before serving.
Homemade Chicken Pot Pie Recipe Ingredients
Chicken – Any cooked chicken will work: roasted, poached, or even rotisserie. Chop it into bite-sized pieces and be sure it’s not overcooked so it stays juicy inside the pie.
Vegetables – Classic onions, carrots, and celery make the base, but you can add potatoes, squash, mushrooms, or any other vegetable. Just stick to the same volume to keep the filling from getting too watery.
Butter and Shortening – A blend of butter and shortening gives the flaky pie crust that perfect mix of flake and richness. High quality butter makes a big difference. For pantry tips, visit my Italian baking essentials.
Apple Cider – This is my secret ingredient! Don't skip it. It adds a subtle, yet complex flavor that makes it taste extra special, not sweet.
Chicken Stock – Low-sodium chicken stock or chicken broth is best so you can season the filling to your taste. Taste it first if using store-bought.
Flour – Used to thicken the creamy sauce. Make sure to sprinkle flour evenly and cook it fully with the vegetables before adding the liquid to avoid a raw flour taste.
Heavy Cream – Adds richness and body to the creamy filling. Let it come to room temperature before stirring it in so the sauce stays smooth.
Fresh Herbs – Thyme and parsley work beautifully. Dried herbs can be used too—just reduce the quantity slightly. See more tips in my Italian herbs and spices guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Rolling pin
- pastry cutter or food processor
- 9-inch pie plate or pie pan
- Large skillet or Dutch oven
- Mixing bowls
- Wooden spoon
- Pastry brush
- rubber spatula
- Cooling rack
How to Make Homemade Chicken Pot Pie
Chicken Pot Pie Crust
- Combine the flour and salt in a medium bowl. Add the butter and shortening, then use a pastry cutter or food processor to cut the fat into the flour until it resembles pea-sized pieces.
- Add 6 tablespoons of ice water and mix gently with a rubber spatula or wooden spoon until the dough begins to form a shaggy mass. If needed, add more water, one tablespoon at a time.
- Use your hands to bring the dough together, pressing gently—do not knead or overmix. The dough should not be sticky, and small bits of butter and shortening should still be visible.
- Divide the dough into two balls, then gently shape each into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. For longer storage, wrap tightly and freeze for up to 6 months.
Pro Tip: Make a double batch of pie dough and freeze one for later. It’s a great shortcut for your next time making a homemade chicken pot pie.
Chicken Pot Pie Filling
- Melt butter in a large saucepan or Dutch oven over medium heat. Add the onion, carrots, and celery. Season with salt and black pepper. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic and cook for 2 minutes more.
- Sprinkle flour over the vegetables and stir until everything is evenly coated and the flour is absorbed.
- Slowly pour in the chicken stock and apple cider, stirring continuously. Cook for about 10 minutes, or until the mixture has thickened into a creamy sauce.
- Stir in the heavy cream and thyme, then remove from heat. Taste and adjust seasoning as needed. Stir in the cooked chicken, frozen peas, and parsley. Let the filling cool completely before assembling the pie.
Pro Tip: Cooling the filling completely helps prevent a soggy bottom crust and ensures the double crust pot pie bakes evenly.
Assemble and Bake
- Preheat the oven to 350°F and place the rack in the lowest position.
- Remove one disc of pie crust dough from the refrigerator. Unwrap and place it on a lightly floured surface. Roll the dough into a 12-inch circle, rotating as you go.
- Carefully transfer the dough to the 9-inch pie plate and press it in to fit. Trim the edges as needed.
- Spoon the cooled pot pie filling into the bottom crust. Lightly dab the edge with water.
- Roll out the second crust and lay it over the top of the pie. Press the crust edges together to seal, then trim any excess, leaving about 1 inch of overhang. Tuck the overhang under itself and crimp dough with your fingers or a fork.
- Cut small slits in the top of the crust to allow steam to escape. Brush the top of the pie with egg wash using a pastry brush.
- Place pie on a parchment- or foil-lined baking sheet. Bake time is about 1 hour, or until the top of the crust is deep golden brown and the filling is bubbling.
- Let the pie rest for 30 minutes before slicing. Store leftovers in an airtight container in the fridge.
Tips for Success
- You can use store bought pie dough in a pinch, but the homemade crust is what really makes this the best chicken pot pie.
- Use leftover chicken or pre-cooked chicken like rotisserie chicken to save time.
- Make extra pie crust dough and freeze it for future pot pies.
- Switch up the vegetables and seasoning with pantry staples l
- Bake on the lowest rack to avoid a soggy bottom crust and burnt upper crust.
- Let the pie cool so the creamy filling sets before serving.
Best Chicken Pot Pie Recipe Variations
- Use puff pastry in place of pie dough for an easier pie with a top crust only.
- Use leftover turkey after the holidays.
- Make it vegetarian with mushrooms and vegetable broth instead of chicken.
- Add a pinch of poultry seasoning or a dash of soy sauce for extra umami.
- Replace the heavy cream for sour cream in the filling for added tang.
How to Serve This Recipe for Chicken Pot Pie
Chicken pot pie with homemade crust is a complete meal on its own, but even better with a light side.
Pair it with a crisp Brussels sprout and kale salad or pass around some warm marinated olives or salted maple roasted pecans as a nibble while the pie bakes.
Storing Double Crust Chicken Pot Pie
Can You Freeze Chicken Pot Pie?
Yes! Assemble the double-crust chicken pot pie, wrap tightly in aluminum foil, and freeze. Bake directly from frozen in a preheated oven at 375°F. Add 20–30 minutes to the bake time. You can also freeze leftover slices in an airtight container.
How to Reheat Chicken Pot Pie
Reheat leftover slices in a 350°F oven until hot, about 15–20 minutes. Tent loosely with foil to avoid over-browning.
FAQs
Yes, of course. A homemade pie crust will really make a difference, but store bought works well too. Look for a high quality all butter pie crust if you can find one. You can also try a gluten-free flour crust.
Blind bake the bottom crust or be sure the filling is cooled completely before assembling.
Simmer the filling long enough to reduce and thicken, and add more flour as needed.
It’s optional, but prebaking can help prevent a soggy bottom, especially when using store-bought pie crusts.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Double Crust Chicken Pot Pie
Ingredients
For the Crust
- 3 cups all purpose flour
- 1 teaspoon salt
- ¾ cup cold butter (12 tablespoons or 1 ½ sticks), cut into small cubes
- 6 tablespoons vegetable shortening
- 6 tablespoons ice water or more
- 1 egg beaten
For the Filling
- 4 tablespoons unsalted butter
- 1 large yellow onion diced (about 2 cups or more)
- 2 cups diced carrots
- 2 cups diced celery
- 2 teaspoons kosher salt plus more to taste
- freshly cracked black pepper to taste
- 1 clove garlic minced
- ½ cup all purpose flour
- 2 cups homemade or low sodium chicken stock
- ¼ cup apple cider
- ½ cup heavy cream
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 2 cups diced or shredded cooked chicken
- ¾ cup frozen peas
- 1 tablespoon minced fresh parsley
Instructions
Make the Crust
- Combine the flour and salt in a medium bowl. Add the butter and shortening, then use a pastry cutter or fork to cut the fat into the flour until it resembles pea-sized pieces.
- Add 6 tablespoons of ice water and mix gently with a rubber spatula or wooden spoon until the dough begins to form a shaggy mass. If needed, add more water, one tablespoon at a time. Use your hands to bring the dough together, pressing gently—do not knead or overmix. The dough should not be sticky, and small bits of butter and shortening should still be visible.
- Divide the dough into two balls, then gently shape each into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. For longer storage, wrap tightly and freeze for up to 6 months.
Make the Filling
- Melt the butter in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic and cook for 2 minutes more.
- Sprinkle the flour over the vegetables and stir until everything is evenly coated and the flour is absorbed.
- Slowly pour in the chicken stock and apple cider, stirring continuously. Cook for about 10 minutes, or until the mixture has thickened.
- Stir in the heavy cream and thyme, then remove from heat. Taste and adjust seasoning as needed. Stir in the chicken, peas, and parsley. Let the filling cool completely before assembling the pie.
Assemble and Bake
- Preheat the oven to 350°F.
- Remove one disc of dough from the refrigerator. Unwrap and place it on a generously floured surface. Roll out the dough, rotating as you go, until it's large enough to fit your pie plate. If needed, trim the edges to form an even round.
- Carefully transfer the dough to the pie plate and press it in to fit. Add the cooled filling to the crust. Lightly dab the exposed edge of the crust with water.
- Roll out the second disc of dough and place it over the filling. Press the edges of the top and bottom crusts together to seal, then trim the excess, leaving about 1 inch of overhang. Tuck the overhang under itself and crimp the edges with your fingers or a fork.
- Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg. Place the pie on a foil-lined baking sheet to catch any drips, and bake for about 1 hour, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 30 minutes before slicing and serving.
Notes
- You can use store bought pie dough in a pinch, but the homemade crust is what really makes this the best chicken pot pie.
- Use leftover chicken or pre-cooked chicken like rotisserie chicken to save time.
- Make extra pie crust dough and freeze it for future pot pies.
- Switch up the vegetables and seasoning with pantry staples
- Bake on the lowest rack to avoid a soggy bottom crust and burnt upper crust.
- Let the pie cool so the creamy filling sets before serving.
I do love the recipe and chicken pod pie it tastes delicious.
Thank you! So glad you love the recipe!
What size pie dish do you use?
A standard 9-inch pie plate. Hope this helps!
So good and easy to make. Flavor is perfect and was enjoyed by everyone
Thanks Renee!!
I'm attempting to make your recipe and in the directions for the crust, it says 3/4 cup of butter but in parentheses it says 12 tablespoons. I just wanted to make sure I get it right. Can't wait to try this!
Yes! 12 tablespoons is exactly 3/4 cup or 1 1/2 sticks. Hope it turned out well!
WOW! I find homemade meat pies so much more impressive than homemade fruit pies! Maybe because I've never attempted a meat pie before... This looks delicious! I'm putting it on my must-try list!
Thanks! I hope you attempt this one - it's totally worth the effort. Report back!
Coley:
I have the chicken already cut up by my husband Tom for me to make the Chicken Pot Pie today. WOW. Great minds. Can't wait to try your suggestions.
Have you ever put dumplings in your pot pie? Smithville Inn does a nice job with a couple of large dumplings in their full size pie served in a pie plate. Worth the try to see how you could possibly incorporate. It's like a little treasure inside of this comfort mean.
Best,
Stephanei
Yes!! I have not ever put dumplings on a pot pie, but I'd like to try! I love chicken and dumplings, so I'm sure I'd love them with a pot pie filling. Yum! I hope your pot pie comes out delicious - report back!
This looks delicious Nicole. Chicken pot pie is one of my all time favorite dishes. Good for you for perfecting your version of this perfect food 🙂
Thanks, Jess! I hope you give it a try!
Coley, we love chicken pot pie. I use all the veggies I can from my frig and add frozen or canned if I need. I have small casserole boat type dishes which work great for pot pies and use Bisquick (sorry!) for the flaky topping. It is quick and easy and that is our favorite for pancakes, waffles and shake-n-bake recipes. Just reading about this makes me want to plan this dinner for this week.!!! Thank you!!..
Thanks Lorraine! I'm glad I was able to inspire you. Enjoy it!!
I LOVE chicken pot pie, and yours looks absolute delicious. That golden crust is calling my name, big time! I'm going to have to try this recipe ASAP, even though I'm still scared to make crust from scratch....
Thanks, Tina!! DON'T be afraid to make your own crust!! I have total faith that you can pull it off. You should check out my video on how to make pie crust from scratch, and then face your fears and go give it a try! I promise with a little practice, you'll become a master in no time. Report back!