Double Crust Chicken Pot Pie Recipe is loaded with chicken, veggies and a flaky crust. Anytime you want comfort food, give this easy recipe a try.
I love a good pot pie. It is the ultimate comfort food that we enjoy all year long. I also make a Crockpot Chicken Pot Pie, but sometimes I just crave a good old fashioned pot pie. This Double Crust Chicken Pot Pie does not disappoint.
It is everything you think of in a pot pie. This recipe is out of this world amazing and is sure to impress! You may also love this Easy Turkey Pot Pie Recipe, Chicken Pot Pie Casserole with Biscuits or Skillet Chicken Pot Pie.
Why We Love This Recipe
Homemade Chicken pot pies always hit the spot. The buttery flaky crust topped over the chicken creamy sauce makes it taste amazing. The ingredients are simple and can easily be changed to what you have on hand.
We love to make this pot pie ahead of time and stock our freezer. It is the perfect comfort food to make when it is cold or even a warm summer day. It never disappoints.
Ingredients
- Chicken Breasts – Substitute with chicken thighs or use leftover cooked chicken or a rotisserie chicken. You can also use leftover turkey
- Onion – Prepare chopped onion ahead of time and learn How to Freeze Onions
- Butter – We used unsalted butter
- Celery – Wash and chop ahead of time to save time
- Mixed Vegetables – We like using frozen peas and carrots
- Potatoes – Dice in bite size pieces. Use any type of potatoes that you prefer
- Chicken Broth – You can also use vegetable broth
- Cream of Mushroom Soup – Try this homemade cream of mushroom soup.
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Double Crust Chicken Pot Pie
Step 1 – Cook the chicken and onion in butter together in a large skillet over medium heat. Keep stirring until chicken is cooked through and the onion is translucent and tender.
Step 2 – Add the celery and the next 8 ingredients. Now, bring everything to a boil and reduce the heat. Cover and simmer 15 minutes or until vegetables are tender. Remove the bay leaf at this point. Add cornstarch slurry to chicken and celery mixture and bring to a boil.
Step 3 – Remove the pan from the heat and add the soup, cheese and sour cream.
Step 4 – Take half of the pastry and press into an ungreased pie pan. You can also use a casserole dish. Add the chicken pot pie filling into the dish and top with remaining pastry. Trim any excess dough around the edges and seal.
- Step 5 – The last step is to cut slits into top of pastry. Combine the egg yolk and milk and brush over the top of pastry. The egg wash will ensure the crust is golden brown.
- Step 6 – Bake and enjoy seasoned with salt and black pepper.
Expert Tips
- Pie Plate – I use a pie pan and it works great.
- Sharp Knife – Since there is a bit of chopping required to make this double crust chicken pot pie, I highly recommend using a good quality knife. There is not much worse then having to cut up a bunch food with a bad knife. You can find sets of knives on Amazon at deeply discounted prices.
- Prepare pie plate – To easily serve the pot pie, we recommend spraying the pie pan with cooking spray. This also helps to make cleanup a breeze.
- Cover Crust – If the pie crust starts to brown before the chicken pop pie is finished cooking, just cover it with foil.
Serving Suggestions
Chicken pot pie is a complete meal loaded with chicken and vegetables. We like to keep the side dish simple but adding one of these family favorites.
- How to Make Homemade Garlic Bread
- Easy Caesar Salad Recipe
- Check out our What to serve with Chicken Pot Pie for more easy side dish ideas
Frequently Asked Questions
If you have problems with the bottom crust getting soggy, you can slightly prebake the bottom crust before adding in the chicken mixture.
Yes, you can easily make this pot pie ahead of time and store in the fridge until ready to bake. Make sure to cover while store in the refrigerator.
Store the leftover chicken pot pie in an airtight container in the refrigerator. Leftovers will last about 3-4 days.
This recipe freezes great! To freeze this chicken pot pie unbaked, follow steps 1-4 above. Then, wrap it in plastic wrap and foil and freeze.
Take this out of the freezer and leave it on your counter for about an hour before you bake it. You may need to increase the baking time to about an hour – cook until the crust is golden brown and the center is hot.
Yes this chicken pot pie would still be delicious with only baked with the top crust.
More Chicken Pot Pie Recipes
We love to hear from you. If you make this Double Crust Chicken Pot Pie Recipe, please leave us a comment or a star review.
Double Crust Chicken Pot Pie Recipe
Ingredients
- 6 boneless chicken breasts cut into 1 inches pieces
- 1 medium onion chopped
- 2 Tbsp butter melted
- 1 stalk celery (chopped)
- 1 ½ cups frozen mixed vegetables
- 1 cup sliced mushrooms (optional)
- 1 cup peeled chopped potato
- 1 cup chicken broth
- ½ cup dry white wine (also can use apple juice as a substitute)
- ½ tsp. dried parsley
- ¼ tsp. pepper
- 1 bay leaf
- 2 Tbsp Cornstarch
- 2 Tbsp Water
- (1) 10 ¾ oz cream of mushroom soup, undiluted
- 1 cup 4 oz shredded cheddar cheese
- ¼ cup sour cream
- Pie Pastry
- 1 egg yolk lightly beaten
- 1 tablespoon milk
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Instructions
- Preheat the oven to 400°F.
- Melt the butter in a large skillet over medium-high heat.
- Add the chicken and onion. Cook, stirring frequently, until the chicken is browned and the onion is tender.
- Stir in the celery, mixed vegetables, mushrooms, potato, chicken broth, white wine, parsley, pepper, and bay leaf.
- In a small bowl, whisk together the cornstarch and water until smooth. Stir into the chicken mixture. Bring to a boil over medium heat, stirring constantly, until slightly thickened.
- Remove the skillet from the heat. Stir in the cream of mushroom soup, cheddar cheese, and sour cream until well combined.
- Roll out half of the pie pastry and fit it into an ungreased pie pan or casserole dish. Spoon the chicken mixture into the crust.
- Place the remaining pastry over the filling. Trim the excess pastry, then seal and crimp the edges.
- Cut slits in the top crust. Whisk together the egg yolk and milk, then brush over the crust.
- Bake at 400°F for 35 minutes, or until golden brown. If the crust browns too quickly, cover it with aluminum foil.
- Serve hot.
I love making this chicken pot pie recipe for my family! It is so good!
A real winner, had this yesterday. Easy to make and even easier to eat.