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A delicious homemade Double Crust Chicken Pot Pie with a golden-brown, flaky crust is shown as a featured image.

BEST DOUBLE CRUST CHICKEN POT PIE

This Double Crust Chicken Pot Pie is a comforting and satisfying dish, perfect for a cozy meal. With a flaky, golden crust and a creamy, flavorful filling packed with chicken and vegetables, it's a guaranteed crowd-pleaser. Enjoy the warmth and deliciousness of homemade pot pie at its finest.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup ice water
  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 egg, beaten for egg wash

Equipment

  • Large bowl
  • whisk
  • Pastry blender or fingers
  • Plastic wrap
  • Large pot or Dutch oven
  • measuring cups and spoons
  • Rolling Pin
  • 9-inch Pie Dish
  • baking sheet
  • Oven

Method
 

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
  4. Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. In a large pot or Dutch oven, melt the butter over medium heat.
  6. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  7. Stir in the flour and cook for 1 minute, stirring constantly.
  8. Gradually whisk in the chicken broth until smooth.
  9. Bring to a simmer, then reduce heat and simmer for 10-15 minutes, or until the sauce has thickened slightly.
  10. Stir in the heavy cream, cooked chicken, peas, corn, thyme, and rosemary. Season with salt and pepper to taste.
  11. Remove from heat and let cool slightly.
  12. Preheat oven to 400°F (200°C).
  13. On a lightly floured surface, roll out one disc of dough into a 12-inch circle.
  14. Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges.
  15. Pour the chicken filling into the pie dish.
  16. Roll out the second disc of dough into a 12-inch circle.
  17. Carefully place the dough over the filling. Trim and crimp the edges to seal.
  18. Cut several slits in the top crust to allow steam to escape.
  19. Brush the top crust with the beaten egg.
  20. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  21. Let cool for at least 15 minutes before serving.

Notes

Keep the butter cold and don't overmix the dough for the flakiest crust. Chill the dough before rolling. You can substitute the chicken with turkey, seafood, or vegetables for variations. Sprinkle cheese over the filling before topping with the crust for extra flavor. Assemble the pot pie ahead of time and bake later, adding a few extra minutes to the baking time. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.