Homestyle Double Crust Chicken Pot Pie Recipe

If you’re craving that ultimate comfort meal that warms both the belly and the heart, I absolutely have to share this Homestyle Double Crust Chicken Pot Pie Recipe with you. It’s the kind of dish that brings the whole family around the table with smiles, and you’ll find it has that perfect flaky crust paired with a rich, creamy filling loaded with tender chicken and garden-fresh veggies. Trust me, once you try this recipe, making pot pie from scratch will become a cozy weekend tradition in your kitchen.

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Ingredients You’ll Need

Choosing the right ingredients sets this pot pie apart. I like to use skinless boneless chicken thighs because they stay juicy, but breasts work just as well. Fresh vegetables make a huge difference, and you can keep the store-bought chicken broth simple or go for reduced sodium to control the saltiness.

• Homemade or All Butter Pie Crust: A buttery, flaky crust is key for that perfect double crust finish—homemade makes the difference!
• Chicken Breast or Thighs: Choose boneless and skinless for easy chopping and even cooking.
• Carrots: Sliced thin for tenderness and a hint of natural sweetness.
• Celery: Adds crunch and freshness to the filling.
• Unsalted Butter: The flavor base, better control over seasoning.
• Yellow Onion: Half a small onion for savory depth.
• Minced Garlic: Just a teaspoon to brighten the filling.
• All-Purpose Flour: Thickens the creamy gravy perfectly.
• Salt and Freshly Ground Black Pepper: Who doesn’t love tasty seasoning?
• Dried Thyme Leaves: My secret herb that adds cozy warmth.
• Chicken Broth/Stock: I recommend reduced sodium for better control.
• Half-and-Half: Creates that smooth, luscious texture.
• Frozen Peas: Tossed on last for a pop of color and sweetness.
• Egg Wash (Egg + Milk): For that irresistible golden, shiny crust.
• Optional Fresh Thyme Sprigs: Such a pretty garnish and fresh aroma.

Variations

I love making this pot pie my own depending on what’s in season or what my family’s craving. Feel free to play around with ingredients and find your perfect combo—you’ll be surprised how forgiving and versatile this recipe is!

• Vegetable Swap: I’ve swapped peas with green beans or even small diced potatoes when I want a heartier bite.
• Chicken Alternatives: Sometimes I use shredded rotisserie chicken for a shortcut without compromising flavor.
• Dairy-Free Option: Substituting coconut milk or cashew cream for half-and-half has worked wonders for non-dairy diets.
• Herb Variations: Adding rosemary or sage along with thyme creates a slightly more earthy herb profile that I’ve grown to love.

How to Make Homestyle Double Crust Chicken Pot Pie Recipe

Step 1: Prep Your Pie Crust Ahead of Time

One tip I’ve learned is to prepare your pie crust the night before. Both the homemade or all-butter crust recipes make enough for two crusts, so you’ll have the bottom shell and the top pie crust ready to go. Chilling the dough for at least two hours helps it roll out smoothly without sticking or tearing.

Step 2: Cook Chicken and Veggies Gently

In a large pot, combine the cubed chicken with sliced carrots and celery. Cover with water and bring to a boil, letting it cook for about 10 minutes until the chicken is tender but not overcooked. This method keeps the chicken juicy and infuses the veggies with subtle flavor too. Once done, drain and set aside.

Step 3: Create the Creamy Gravy

Next up, melt butter in a skillet over medium heat with onions and garlic. I like to let the butter just start to brown lightly — that gives a rich nuttiness to the gravy. Whisk in the flour, seasonings, chicken broth, and half-and-half slowly, making sure no lumps sneak in. Then, simmer on medium-low, stirring often, until you get a luxuriously thick sauce — about 10 minutes. Taste and adjust seasonings; sometimes I sneak in a bit more thyme for extra coziness.

Step 4: Assemble Your Pie with Love

Roll out your chilled dough on a floured surface to about 12 inches in diameter—turning it a bit every few rolls to keep it even. Fit it gently into a 9-inch deep pie dish, trimming away the extra edges. Spoon the chicken and veggie mix inside, sprinkle peas on top, then pour over that creamy gravy, spreading evenly. Top it with the second crust, crimping the edges carefully to seal in all the goodness. Don’t forget to cut steam vents on top and brush with egg wash for a golden finish!

Step 5: Bake to Golden Perfection

Bake at 425°F (218°C) for about 32–38 minutes, but here’s a tip I discovered — after 20 minutes, cover the crust edges with foil or a shield to prevent those nice edges from burning. You want the whole pie golden, not just the edges in crispy burnt territory! Once baked, let it cool for at least 10 minutes before slicing. I find this resting helps the filling set so you get those perfect, neat slices every time.

How to Serve Homestyle Double Crust Chicken Pot Pie Recipe

Garnishes

I love finishing this pot pie with a few fresh thyme sprigs on top — they add a little visual pop and fresh fragrance that just takes it up a notch. If you want, sprinkle a little cracked black pepper or even a dusting of smoked paprika for a gorgeous, subtle twist.

Side Dishes

While this pot pie is filling on its own, I sometimes serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness. Roasted Brussels sprouts or a simple steamed green bean almondine also complement it nicely if you want a warm side.

Creative Ways to Present

For special occasions, I’ve baked this pot pie in individual ramekins with tiny pie crust tops. It looks adorable, makes portion control easier, and everyone loves their personal pot pie! Another fun idea: use cookie cutters to shape the top crust with festive designs before slipping it onto the filling.

Make Ahead and Storage

Storing Leftovers

Leftovers? Yes, please! When cooled, I cover the pot pie tightly with plastic wrap or foil, then store it in the fridge. It keeps well for up to 5 days and honestly tastes even better the next day once those flavors have melded fully. Just be sure to keep it airtight to maintain that flaky crust.

Freezing

If you want to freeze, I recommend assembling the pot pie but skipping the bake step. Wrap it tightly in foil (then plastic wrap for extra protection), and freeze for up to two months. When you’re ready, bake it straight from the freezer—just add extra time, and keep an eye on those crust edges!

Reheating

To reheat, I pop slices into a 350°F oven covered loosely with foil to prevent drying out. About 15-20 minutes gets it warmed through while preserving that perfect crispy crust texture. Microwave reheating works in a pinch but can compromise the crust texture, so oven heating is my preferred method.

FAQs

Final Thoughts

This Homestyle Double Crust Chicken Pot Pie Recipe holds a special place in my heart because it reminds me of cozy family dinners and those satisfying “wow” moments when everyone takes their first bite. It’s a recipe I turn to whenever I want to bring comfort and a bit of nostalgia to the table. I hope you’ll try it soon—you deserve that warm, flaky, creamy goodness in your life. Happy baking, friend!

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