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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.

Double crust chicken pot pie in a pie plate with a slice missing
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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.

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 - butter, cornstarch, seasoning, bay leaf, shredded cheese, chopped celery, slice mushrooms, cream of mushroom soup, diced potatoes and onions, chicken brown, frozen peans, carrots and corn and chicken breast
  • 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

Cooking diced chicken in a large skillet

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.

Frozen green beans, peas, carrots and celery in the skillet with slice mushrooms, broth and diced potatoes

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.

Topping the chicken and vegetables in the skillet with shredded cheese and sour cream

Step 3 – Remove the pan from the heat and add the soup, cheese and sour cream.

Adding the chicken mixture to the pie crust in the pie plate

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 like this one 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.
Chicken pot pie in the background with a slice of pot pie on a spatula

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.

Frequently Asked Questions

How to Keep the Bottom Crust from Getting Soggy

If you have problems with the bottom crust getting soggy, you can slightly prebake the bottom crust before adding in the chicken mixture.

Can I Make Chicken Pot Pie Ahead of Time?

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.

How to Store Leftover Chicken Pot Pie

Store the leftover chicken pot pie in an airtight container in the refrigerator. Leftovers will last about 3-4 days.

How to Freeze Chicken Pot Pie

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.

Can I Chicken Pot Pie with Only One Crust?

Yes this chicken pot pie would still be delicious with only baked with the top crust.

Slice of chicken pot pie on a plate

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

5 from 2 votes
Make this easy and delicious Double Crust Chicken Pot Pie. It is simply amazing and the entire family will love this Double Crust Chicken Pot Pie.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Cuisine American
Course Main Course
Calories 490


  • 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 3/4 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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  • Cook chicken and onion in butter in a large skillet over medium high heat, stirring until chicken is browned and onion is tender.
  • Stir in celery and the next 8 ingredients. Bring to a boil, cover and reduce heat. Simmer 15 minutes or until vegetables are tender. Discard the bay leaf.
  • Combine cornstarch and 2 tablespoons of water, stirring until smooth. Add to chicken and celery mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat, stir in soup, cheese and sour cream.
  • Roll half of pot pie pastry and fit into an ungreased pie pan or casserole dish. Spoon chicken mixture into the dish. Place remaining pastry over chicken mixture, trim, seal and crimp edges.
  • Cut slits into top of pastry. Combine egg yolk and 1 tbsp. milk; brush over pastry.
  • Bake at 400 degrees for 35 minutes or until golden. If the crust starts to brown too quickly, simply cover it with aluminum foil.
  • Serve hot and enjoy!

Recipe Notes

This comfort food recipe is out of this world amazing and is sure to impress!

Nutrition Facts

Calories 490kcal, Carbohydrates 35g, Protein 29g, Fat 24g, Saturated Fat 10g, Cholesterol 106mg, Sodium 698mg, Potassium 723mg, Fiber 3g, Sugar 1g, Vitamin A 2090IU, Vitamin C 9.4mg, Calcium 155mg, Iron 3.3mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 2 votes

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Recipe Rating


  1. Heather Irish says:

    5 stars
    I love making this chicken pot pie recipe for my family! It is so good!

  2. Donna Woods says:

    5 stars
    A real winner, had this yesterday. Easy to make and even easier to eat.