Double Crust Chicken Pot Pie Recipe

There’s a certain magic that happens when a Double Crust Chicken Pot Pie is baking in the oven. For my family, it’s more than just a meal; it’s an event. The aroma alone is enough to bring everyone together, a rich, savory scent of baked pastry and creamy chicken that promises pure comfort. I’ll never forget the first time I perfected this recipe. It was a chilly autumn evening, and the golden, flaky dome of the pie emerged from the oven, bubbling gently at the edges. The moment I cut into it, the steam billowed out, revealing a luscious, packed filling. Seeing the look of pure bliss on my kids’ faces as they took their first bite—the crispy crust giving way to the warm, velvety interior—was priceless. This isn’t just a recipe; it’s a tradition, a hug in a dish, and the undisputed champion of comfort food in our home. It’s the meal that’s requested for birthdays, for celebrations, and for those days when we just need a little extra warmth and love on our plates.

The Heart of Comfort: A Complete Double Crust Chicken Pot Pie Recipe

This recipe is designed to create the ultimate chicken pot pie experience, focusing on two key elements: an incredibly flaky, all-butter double crust and a rich, creamy filling that is loaded with tender chicken and vegetables. We don’t skimp on the good stuff here. Follow these steps closely, and you’ll have a show-stopping centerpiece for your dinner table.

For the Flaky All-Butter Double Pie Crust

The secret to a truly memorable pot pie lies in its crust. A store-bought crust can work in a pinch, but the buttery flavor and unparalleled flakiness of a homemade crust elevate this dish from good to unforgettable. The key is to keep your ingredients, especially the butter and water, as cold as possible.

• 2 ½ cups (315g) All-purpose flour
• 1 teaspoon Salt
• 1 cup (226g or 2 sticks) Unsalted butter, very cold and cut into ½-inch cubes
• ½ cup (120ml) Ice water, plus more if needed

For the Rich and Creamy Chicken Filling

The filling is the soul of the pot pie. We build layers of flavor starting with a classic mirepoix, creating a velvety sauce, and packing it with chicken and vegetables. Using a combination of chicken broth and heavy cream ensures a sauce that is rich but not heavy.

• 4 tablespoons Unsalted butter
• 1 large Yellow onion, chopped
• 2 medium Carrots, peeled and diced
• 2 stalks Celery, diced
• ½ cup (60g) All-purpose flour
• 2 cups (480ml) High-quality chicken broth, warmed
• 1 cup (240ml) Heavy cream
• 3 cups Cooked chicken, shredded or cubed (rotisserie chicken works perfectly)
• 1 cup Frozen peas
• 1 cup Diced potatoes, boiled until just tender (optional, but recommended for a heartier pie)
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 ½ teaspoons Salt, or to taste
• ½ teaspoon Black pepper, freshly ground

For the Egg Wash

This final touch is what gives the crust its beautiful, glossy, golden-brown finish. Don’t skip it!

• 1 large Egg
• 1 tablespoon Water or milk

Step-by-Step Instructions: Crafting Your Masterpiece

We’ll break down the process into three manageable parts: creating the perfect crust, cooking the savory filling, and finally, assembling and baking your pie to golden perfection.

Part 1: Making the Flaky All-Butter Pie Crust

1. Combine Dry Ingredients: In a large bowl or the basin of a food processor, whisk together the 2 ½ cups of all-purpose flour and 1 teaspoon of salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. If using a food processor, pulse 8-10 times until the butter is broken down into pea-sized pieces. If doing this by hand, use a pastry blender or your fingertips to quickly cut the butter into the flour until you have a coarse, sandy mixture with some larger, pea-sized lumps of butter remaining. The key is to work quickly to prevent the butter from melting. Those little pockets of butter are what will create the flaky layers.
3. Add Ice Water: Sprinkle about 4 tablespoons of the ice water over the flour and butter mixture. Use a spatula or your hands to gently mix until the dough starts to come together. Continue adding more ice water, one tablespoon at a time, just until the dough forms a shaggy ball. Be careful not to add too much water or overwork the dough, as this will result in a tough crust.
4. Chill the Dough: Divide the dough into two discs, one slightly larger than the other (the larger one will be for the bottom crust). Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This chilling period is crucial; it allows the gluten to relax and the butter to firm up again, ensuring a tender and flaky result.

Part 2: Preparing the Rich & Creamy Filling

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium heat. Add the chopped onion, carrots, and celery (the mirepoix). Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step builds the foundational flavor of your filling.
2. Create the Roux: Sprinkle the ½ cup of all-purpose flour over the softened vegetables. Stir constantly and cook for about 2 minutes. This is called making a roux, and it’s what will thicken your sauce. Cooking the flour taste out is essential for a smooth, non-pasty flavor.
3. Build the Sauce: Slowly pour in the warmed chicken broth while whisking continuously to prevent lumps. The mixture will thicken quickly. Once smooth, slowly whisk in the heavy cream.
4. Simmer and Season: Bring the sauce to a gentle simmer and let it cook for about 5 minutes, stirring occasionally, until it has a rich, gravy-like consistency. Season with the 1 ½ teaspoons of salt, ½ teaspoon of black pepper, fresh parsley, and thyme. Taste and adjust the seasoning if necessary. Remember that the filling should be slightly on the saltier side, as the crust will mellow the flavors.
5. Add the Main Ingredients: Remove the pot from the heat. Gently fold in the 3 cups of cooked chicken, 1 cup of frozen peas, and the optional 1 cup of cooked, diced potatoes.
6. Cool the Filling: This is a critical step to prevent a soggy bottom crust! Transfer the filling to a separate bowl and let it cool on the counter for at least 30 minutes, or until it is no longer steaming hot. You can speed this up by placing it in the refrigerator.

Part 3: Assembling and Baking Your Pot Pie

1. Preheat and Prepare: Position an oven rack in the lower third of the oven and preheat to 400°F (200°C). Place a baking sheet on the rack to catch any potential drips.
2. Roll the Bottom Crust: On a lightly floured surface, take the larger disc of pie dough from the refrigerator. Roll it out into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Gently press it into the bottom and up the sides of the dish, leaving about an inch of overhang.
3. Fill the Pie: Pour the cooled chicken pot pie filling into the crust-lined dish and spread it out evenly.
4. Add the Top Crust: Roll out the second, smaller disc of dough into an 11-inch circle. Drape it over the filling.
5. Crimp and Vent: Trim the overhang from both crusts to about ¾-inch from the edge of the pie dish. Fold the edge of the top crust under the edge of the bottom crust, and press them together to seal. Crimp the edges using your fingers or a fork to create a decorative, sealed border.
6. Egg Wash and Vent: In a small bowl, whisk together the egg and the tablespoon of water. Brush this egg wash evenly over the top crust. This will give it a beautiful shine and golden color. Using a sharp knife, cut 4-5 small slits in the top of the crust to allow steam to escape while baking. This prevents the filling from bubbling over and making the crust soggy.
7. Bake to Perfection: Place the pie on the preheated baking sheet in the oven. Bake for 45-55 minutes, or until the crust is a deep golden brown and the filling is bubbling through the vents. If you notice the edges of the crust browning too quickly, you can cover them with a pie shield or strips of aluminum foil for the last 15-20 minutes of baking.
8. Rest Before Serving: Let the pie rest on a wire rack for at least 15-20 minutes before slicing and serving. This allows the filling to set, ensuring you get a clean, beautiful slice instead of a runny puddle.

Nutritional Information (An Estimation)

• Servings: 8
• Calories per serving: Approximately 650-750 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.

Timing Your Culinary Creation: Prep and Cook Time

Planning is everything when tackling a recipe with multiple components. Here’s a realistic breakdown of the time involved.

• Preparation Time: 45 minutes (includes chopping vegetables, cooking the filling, and making the pie crust dough)
• Chill Time: 1 hour (for the pie dough to rest in the refrigerator)
• Cook Time: 45-55 minutes
• Resting Time: 15 minutes
• Total Time: Approximately 2 hours 45 minutes

How to Serve Your Double Crust Chicken Pot Pie

While a slice of this hearty pot pie is a magnificent meal on its own, pairing it with the right side dishes can elevate the entire experience. Here are some fantastic ways to serve it:

• Simply Classic: The most traditional way is to serve a generous wedge on its own plate. The combination of crust, filling, and sauce is perfectly balanced and needs no accompaniment.
• With a Crisp Green Salad: To cut through the richness of the pie, serve it alongside a simple salad of mixed greens, cucumber, and cherry tomatoes, tossed in a tangy lemon vinaigrette. The acidity provides a refreshing contrast.
• With Steamed or Roasted Vegetables:
  • Steamed Asparagus or Green Beans: A light drizzle of olive oil, a squeeze of lemon, and a sprinkle of salt is all you need.
  • Roasted Broccoli or Brussels Sprouts: Roasting brings out a nutty sweetness that complements the savory pie filling beautifully.
• With a Tangy Counterpoint: A dollop of cranberry sauce on the side might sound like it belongs to Thanksgiving, but its sweet and tart flavor is an incredible partner for the creamy chicken filling.
• Beverage Pairings:
  • Wine: A buttery, oaked Chardonnay complements the creamy sauce, while a light-bodied Pinot Noir provides a nice contrast without overpowering the dish.
  • Beer: A classic American Amber Ale or a Belgian-style Dubbel works well.
  • Non-Alcoholic: A sparkling apple cider or a crisp iced tea with lemon are excellent choices.

Pro Tips for Pot Pie Perfection

Achieve flawless results every time by keeping these five expert tips in mind.

1. The Cold War: Master Your Crust: The single most important rule for a flaky pie crust is keeping your ingredients cold. Use butter directly from the fridge, cut it quickly, and use ice-cold water. If your kitchen is warm, you can even chill your flour and mixing bowl for 30 minutes before you start. Cold fat creates steam pockets when it bakes, which is what separates the dough into delicate, flaky layers.
2. The Roux is Your Foundation: Don’t rush the roux-making process. Cooking the flour in the butter for a full two minutes is essential for two reasons: it cooks out the raw, pasty taste of the flour, and it allows the starch granules to properly coat in fat, which helps them disperse evenly in the liquid for a silky-smooth, lump-free sauce.
3. Cool Your Filling to Beat the Sog! Pouring a hot, steaming filling into a raw pie crust is the number one cause of a soggy bottom. The heat from the filling starts to melt the butter and steam the dough before it has a chance to bake and set. Allowing the filling to cool to room temperature ensures the bottom crust bakes up crisp and firm.
4. Ventilation is Non-Negotiable: Those slits on the top of the pie aren’t just for looks. As the pie bakes, the filling releases a tremendous amount of steam. Without vents, that steam gets trapped, builds pressure, and will either force its way out the sides (creating a mess) or turn inward, making the top crust soggy from the inside.
5. Use the Shield of Foil: Pie crust edges are thinner and more exposed than the center, so they cook much faster. To prevent them from burning before the rest of the pie is perfectly golden, use a pie shield or fashion one out of aluminum foil. Apply it for the last 15-20 minutes of baking once the edges have reached your desired color.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making a double crust chicken pot pie from scratch.

1. Can I use store-bought pie crust for this recipe?
Absolutely. If you’re short on time, a good quality refrigerated or frozen store-bought pie crust is a great shortcut. You will need a package that contains two crusts. While it won’t have the same rich, buttery flavor as homemade, it will still result in a delicious and comforting meal. Simply follow the package instructions for handling and baking times, but still be sure to use an egg wash for a golden finish.

2. My bottom crust is always soggy. How can I prevent this?
This is a common issue! The most effective solution is the one mentioned in our tips: cool your filling completely before adding it to the pie shell. For extra insurance, you can also “blind bake” the bottom crust. To do this, line the bottom crust with parchment paper, fill it with pie weights or dried beans, and bake at 400°F (200°C) for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes until it’s lightly golden. Let it cool before adding the filling. This pre-baking creates a moisture-proof barrier.

3. Can I make this chicken pot pie ahead of time?
Yes, this recipe is very make-ahead friendly. You have a few options:

• Components: You can make the pie dough up to 2 days in advance and keep it wrapped in the fridge. You can also make the entire filling a day ahead and store it in an airtight container in the refrigerator.
• Assembled, Unbaked: You can assemble the entire pie (without the egg wash), cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, apply the egg wash and add about 5-10 minutes to the baking time.

4. What is the best way to store and reheat leftovers?
Store leftover chicken pot pie by covering it tightly with foil or plastic wrap and refrigerating for up to 4 days. To reheat, the oven or an air fryer is your best bet for reviving the crust’s crispness. Place a slice on a baking sheet and heat in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. Microwaving will work, but it will make the crust soft and steamy.

5. Can I freeze chicken pot pie?
Yes, chicken pot pie freezes beautifully, making it a fantastic meal to have on hand. For the best results, freeze it unbaked. Assemble the entire pie in a freezer-safe pie dish (like an aluminum foil pan). Do not apply the egg wash. Wrap the pie tightly in two layers of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. To bake, do not thaw. Remove the wrappings, brush with egg wash, and bake directly from frozen at 375°F (190°C) for 60-75 minutes, or until golden and bubbly.

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