This Crust Chicken Pot Pie wraps tender chicken, sweet carrots, and bright peas in a rich, silky gravy, all tucked between two layers of golden, buttery pastry. I first made this on a snowy Saturday when James asked if we could make "the pie with the top and bottom," and honestly, I've never looked back. It takes a little time, but the payoff is huge: a bubbling, savory pot pie that fills your kitchen with the smell of thyme and butter. If you're craving something hearty and comforting, this is your recipe.
For more cozy dinners, try my Easy Balsamic Chicken Recipe, Easy Beef and Vegetable Stir Fry Recipe, or Delicious Honey Garlic Shrimp Recipe.
Why You'll Love This Crust Chicken Pot Pie Recipe
This Best Double Crust Chicken Pot Pie checks all the boxes. It's warm, filling, and tastes like comfort in every bite. The crust is flaky and buttery, the filling is rich without being too thick, and you can make the dough the night before to save time. Plus, this is one of those make-ahead chicken pot pie recipes that holds up beautifully in the fridge, so leftovers are never a disappointment. It's a savory pot pie that works for Sunday dinners, potlucks, or just a Tuesday when you need something that feels like a hug.
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Crust Chicken Pot Pie Ingredients
Here's what you need to make this Crust Chicken Pot Pie recipe from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Chicken breast or thighs: Cubed chicken gives you tender, juicy bites in every slice. I use breasts, but thighs add a little more flavor.
- Carrots: Sliced carrots add natural sweetness and a pop of color. They soften just enough during cooking.
- Celery: Adds a subtle earthy flavor and a bit of texture to the filling.
- Unsalted butter: The base of the gravy. Butter gives the sauce its silky richness and helps everything come together.
- Yellow onion: Chopped onion adds depth and a hint of sweetness when it cooks down.
- Garlic: Just a teaspoon of minced garlic makes the whole filling smell incredible.
- All-purpose flour: Thickens the gravy and gives it that creamy, spoonable texture.
- Salt and black pepper: Season the filling so every bite is flavorful, not flat.
- Dried thyme: A little thyme goes a long way. It adds warmth and a hint of herby flavor.
- Chicken broth: The liquid base of the gravy. Reduced sodium works best so you can control the salt.
- Half-and-half: Adds creaminess without making the filling too heavy.
- Frozen peas: Scattered on top of the filling, peas add a pop of color and a touch of sweetness.
- Egg wash: Brushing the crust with beaten egg and milk gives it that beautiful golden shine.
- Pie crust: You'll need two crusts for this double crust pie. Homemade is best, but store-bought works in a pinch.
- Fresh thyme (optional): A few sprigs on top make it look bakery-pretty.
HOW TO MAKE Crust Chicken Pot Pie
Here's how to make this flaky Crust Chicken Pot Pie recipe filled with rich, creamy chicken and vegetables.
- Prepare the crust: Make your pie dough (homemade or all butter) and chill it for at least 2 hours, or overnight if you can. You'll use both crusts for this recipe, so make sure you prep enough dough.
- Cook the chicken and vegetables: In a large pot, combine the cubed chicken, sliced carrots, and celery. Cover with water and bring to a boil over medium-high heat. Let it boil for 10 minutes, then drain everything and set it aside.
- Prepare the gravy: Melt the butter in a large skillet over medium heat. Add the chopped onions and minced garlic, cooking until the onions turn translucent and the butter starts to brown lightly. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Keep whisking until the flour disappears and the mixture is smooth. Let it simmer over medium-low heat for 10 minutes until the gravy thickens. Taste it and add more seasoning if needed, then take it off the heat.
- Preheat the oven: Set your oven to 425°F (218°C) so it's hot and ready when you assemble the pie.
- Assemble the pie crust: On a floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully place it into a 9-inch pie dish (1.5 to 2 inches deep). Tuck the dough into the edges and trim off any extra overhang.
- Fill the pie: Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top, then pour the gravy evenly over everything.
- Top the pie: Roll out the second crust and lay it over the filling. Trim the excess dough, crimp the edges to seal, and cut small slits into the top crust so steam can escape. Brush the top and edges with the egg wash for that golden finish.
- Bake: Bake for 32 to 38 minutes, or until the top crust is golden brown. After 20 minutes, cover the edges with aluminum foil or a pie crust shield to keep them from getting too dark.
- Cool and serve: Take the pie out of the oven and let it cool for at least 10 minutes before slicing. This helps the filling set so it doesn't spill everywhere. Store leftovers in the fridge for up to 5 days.
Substitutions and Variations
You can tweak this Crust Chicken Pot Pie filling to fit what you have on hand.
Swap the chicken: Use rotisserie Crust Chicken Pot Pie to save time, or try turkey if you have leftovers from a holiday meal.
Change up the vegetables: Add diced potatoes, green beans, or corn if you want more variety. Just make sure they're cooked before you add them to the filling.
Use puff pastry: If you want a lighter, flakier top, swap the second crust for puff pastry. It puffs up beautifully and adds a little elegance.
Make it dairy-free: Use a plant-based butter and swap the half-and-half for coconut milk or oat milk. The filling will still be creamy.
Add herbs: Fresh parsley, rosemary, or sage can replace the thyme if you want a different flavor
EQUIPMENT FOR Crust Chicken Pot Pie
Here's what makes putting this traditional Crust Chicken Pot Pie recipe together easier.
Whisk: For mixing the gravy smooth and lump-free.
Rolling pin: Essential for rolling out your pie crusts evenly.
9-inch pie dish: The perfect size for this recipe. Make sure it's at least 1.5 inches deep.
Pastry brush: For brushing on the egg wash so the crust gets that golden, glossy finish.
Pie crust shield: Protects the edges from over-browning. You can also use aluminum foil if you don't have one.
Storage Tips
This Crust Chicken Pot Pie for dinner keeps beautifully, so don't worry about making it ahead.
Refrigerator: Store leftovers in an airtight container or covered with foil for up to 5 days. Reheat slices in the oven at 350°F until warmed through.
Freezer: You can freeze the assembled, unbaked pie for up to 3 months. Wrap it tightly in plastic wrap and foil. Bake from frozen, adding 15 to 20 extra minutes to the bake time.
Make-ahead: Prep the filling and dough the night before, then assemble and bake the day you plan to serve it
Expert Tips
Here's how to make sure your creamy Crust Chicken Pot Pie turns out perfect every time.
Chill the dough: Cold dough is easier to roll and creates a flakier crust. Don't skip the chilling step.
Don't overfill: Leave a little room at the top of the crust so the filling doesn't bubble over and make a mess.
Use a pie shield: Covering the edges halfway through baking keeps them from getting too dark while the center finishes cooking.
Let it rest: Giving the pie 10 minutes to cool before slicing helps the filling set so it doesn't spill out.
Taste the gravy: Before you add it to the pie, taste the gravy and adjust the seasoning. It should be flavorful on its own.
FAQ
Does chicken pot pie have two crusts?
Yes, a double crust chicken pot pie has both a bottom crust and a top crust. The bottom holds the filling, and the top seals in all the flavors while baking to a golden brown. It's more filling and impressive than a single-crust version.
How to tell when a double crust pie is done?
The top crust should be golden brown and the filling should be bubbling around the edges or through the slits in the crust. If the crust browns too quickly, cover the edges with foil and keep baking until the filling is hot and bubbly.
What are some common mistakes to avoid when making chicken pot pie?
Don't skip chilling the dough, or it'll shrink and tear. Avoid adding the filling while it's still hot, or it'll melt the butter in the crust. And don't forget to cut slits in the top crust so steam can escape. Emma learned that one the hard way.
How do you keep the bottom crust of a Crust Chicken Pot Pie from getting soggy?
Make sure your filling isn't too watery before you add it to the crust. You can also blind-bake the bottom crust for 10 minutes before adding the filling, or brush it with a thin layer of beaten egg before filling to create a barrier.
Related
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Pairing
These are my favorite dishes to serve with Crust Chicken Pot Pie:
Double Crust Chicken Pot Pie
Ingredients
Method
- Prepare the pie crust through step 5, including chilling for at least 2 hours.
- In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil and cook for 10 minutes. Drain and set aside.
- In a large skillet over medium heat, melt the butter and cook the onions and garlic until translucent and fragrant.
- Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Stir until the mixture thickens and no lumps remain. Simmer for about 10 minutes or until the gravy is very thick. Taste and adjust seasoning as needed.
- Preheat the oven to 425°F (218°C).
- Roll out one disc of chilled dough on a floured surface to about 12 inches in diameter. Carefully place it into a 9-inch pie dish.
- Spoon the chicken and vegetable mixture into the prepared pie crust. Scatter frozen peas evenly on top and pour the gravy over everything.
- Roll out the second disc of dough, cover the pie, and trim any excess. Crimp the edges and cut small slits in the top to allow steam to escape. Brush with egg wash.
- Bake for 32–38 minutes or until the crust is golden brown. After 20 minutes, cover the edges with aluminum foil to prevent over-browning. Remove from the oven and cool for 10 minutes before serving.
- Serve and enjoy!
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