Double Crust Chicken Pot Pie

This homemade Double Crust Chicken Pot Pie is made using a cast iron skillet. The creamy homemade filling is perfectly seasoned and the whole pie is baked to golden brown perfection. You can never go wrong with chicken and vegetables cooked between a buttery pastry. Chicken pot pie is the epitome of a comfort food meal.

Ingredients to Make Double Crust Chicken Pot Pie Recipe

Chicken pot pie is bonafide comfort food. The tender chicken and vegetables smothered with a gravy that’s full of flavor all baked in a pie shell. It’s glorious. Cast iron skillets are my “go to” choice when it comes to pans in my kitchen. They hold and distribute the heat evenly making the bottom crust for this chicken pot pie crispy and golden preventing the bottom of the store-bought pie crust from becoming soggy. There’s no need to blind bake or prebake the crust when using cast iron. The pot pie filling is made from scratch, no canned soup required. Ingredients to make the best Double Crust Chicken Pot Pie Recipe: (Scroll down for the full printable recipe card.)

• Chicken – Three cups bite-size pieces of rotisserie chicken, or any cooked chicken.
• Vegetables – Thawed frozen mixed vegetables. This usually includes carrots, peas, corn and green beans.
• Crust – One package of refrigerated pie crust. This includes 2 crusts, bring them to room temperature per the package instructions.
• Celery and Onion – Celery and onion add flavor and texture.
• Butter – Salted or unsalted butter for sautéing the vegetables.
• Flour – All-purpose flour is mixed with melted butter to make the roux for the sauce.
• Liquid – Low sodium chicken broth or chicken stock plus half and half or heavy cream for richness.
• Seasonings – Poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper.
• Egg Wash – One large egg beaten with 1 teaspoon cold water for brushing the top crust.

Do You Have to Blind Bake a Double Crust Pie?

For this pot pie recipe, I recommend using refrigerated pie crusts. They’re thinner than a typical homemade pie dough and when baked in a cast iron skillet, there’s no need to blind bake prior to filling. Please Note: When using a thicker homemade pie crust it’s advisable to blind bake the crust for a few minutes prior to filling the crust. Fit the crust into the skillet, then dock the bottom with a fork. Cover with parchment paper and fill with pie weights or beans and bake for 8 minutes in a preheated 375°F oven then proceed with the recipe.

How to Make the BEST Double Crust Chicken Pot Pie Recipe

• Heat Oven Temperature and Prep Skillet – Brush the bottom and sides of a 10-inch cast iron skillet with vegetable oil.
• Sauté Veggies – In a separate large skillet cook the celery and green onion in melted butter to soften.
• Make Roux -Lower the heat to medium, stir the flour into the butter.
• Make the Sauce – Add chicken broth and half and half, poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper. Simmer just until combined.
• Chicken and Mixed Vegetables – Stir in the chicken and vegetables.
• Assemble the Pot Pie – Fit bottom pie crust firmly onto the bottom and sides of the skillet.
• Add Chicken Mixture – Pour the filling into the bottom crust. Add the top crust pinching to seal.
• Egg Wash – Cut slits in the middle of the crust to vent, then brush the top with egg wash.
• Oven – Adjust oven rack to the middle position and bake per the cook time in the recipe until the top crust is golden brown.
• Let Stand – Let chicken pot pie cool in the skillet on a wire rack for a few minutes then slice and serve.

Tips for Making Double Crust Chicken Pot Pie

• Kitchen Tools You’ll Need: One 10-inch cast iron skillet or or pie plate, large skillet to make the filling, sharp knife and chopping board, measuring cups and spoons, wire rack, large spoon and a whisk.
• Do You Have to Use a Cast Iron Skillet? You can make this recipe for pot pie in any oven safe skillet or similar size baking dish.
• Use Fully Cooked Chicken for a Timesaver: This recipe uses rotisserie chicken. You could also use any leftover cooked chicken that’s been roasted, poached or even grilled if you’re looking for a round two meal option.
• Refrigerated Pie Crusts Make Easy Prep: I use refrigerated pie crusts in this recipe to make the prep time quicker since there’s no need pull out a rolling pin to roll dough. You’ll use the entire package which contains two crusts. In doing so, it’s easy to whip-up on a weekday when you’re in a time crunch.
• Side Dishes to Serve with Double Crust Chicken Pot Pie: You can serve pot pie on its own for a one dish meal. Otherwise, a natural addition to the menu is a heaping helping of creamy mashed potatoes and a wedge salad. Homestyle green beans and potatoes, twice baked smashed potatoes and southern yeast rolls are great options, too.

Recipe Variations

• Chicken Stock Substitution: You can use chicken stock or chicken broth in this recipe.
• Fresh Herbs: You can also use fresh thyme in place of tarragon.
• Protein: You can make this pot pie with leftover turkey, chicken breasts or cooked chicken thighs.
• Potatoes: Can I add potatoes to the chicken pot pie filling? You absolutely could. They should be cubed and cooked until fork tender prior to adding them to the remaining ingredients and mixed vegetables.
• Wine: You could replace 1/4 cup of the chicken stock with dry white wine.
• Homemade Pie Crust: If you’d like to make the crust from scratch checkout my recipe for Flaky Pie Crust. If you’ve purchased one of my best-selling Melissa’s Southern Cookbooks,(affiliate) my pie crust recipe is included and you could use it, too.
• Blind Bake a Homemade Crust: When using a thicker homemade pie crust it’s advisable to blind bake the crust for a few minutes prior to filling the crust. Fit the crust into the skillet and dock the bottom with a fork. Cover with parchment paper and fill with pie weights or beans. Bake for 8 minutes in a preheated 375°F oven, then remove the pie weights and parchment and proceed with the recipe.

Storage and Leftovers

• Leftovers: Store baked Double Crust Chicken Pot Pie covered with aluminum foil or plastic wrap chilled in the refrigerator for up to 3 days.
• Reheating Chicken Pot Pie: Reheat in single servings in the microwave or a few minutes in an air fryer. You can also reheat in a preheated 350°F oven until heated through.
• Freezer Tips: Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Pot Pie Recipes and Cast Iron Skillet Recipes to Try

• Another fan favorite is my Broccoli Cheddar Chicken Pot Pie recipe.
• Make individual chicken pot pies with my recipe for Mini Chicken Pot Pies made in a muffin pan.
• My recipe for homemade Skillet Honey Cornbread.
• You may also like my recipe for Biscuit Topped Chicken Pot Pie that’s topped with drop biscuits instead of a crust.
• Family pleasing Supreme Pizza Pasta Skillet.
• Brunch ready Skillet Cherry Pie Biscuits.
• Skillet Potato Hash with Zucchini and Smoked Sausages that can be served any time of day.
• Warm  Triple Berry Skillet Cobbler with vanilla ice cream for dessert.
• You may also love this addictive Crack Chicken Noodle Soup recipe from My Incredible Recipes.

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Helpful Kitchen Items:

• 10-inch Cast Iron Skillet
• Knives and Chopping Board
• Measuring Set
• Mixing Bowls

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4.99 from 52 votes

Double Crust Chicken Pot Pie

Prep Time20 minutes mins

Cook Time1 hour hr

Resting Time10 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: American, Southern

Keyword: best-double-crust-chicken-pot-pie, double-crust-chicken-pot-pie

Servings: 8

Calories: 420kcal

Author: Melissa Sperka

Ingredients

• 5 Tbsp unsalted butter
• 1 rib celery diced
• 3 green onion chopped
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth or chicken stock
• 1/4 cup half and half or cream
• 1 1/2 tsp poultry seasoning
• 1 1/2 tsp garlic salt
• 1 tsp dry tarragon leaves
• 1/4 tsp lemon pepper
• 1/4 tsp black pepper
• 3 cups chopped rotisserie chicken (bite-size pieces)
• 2 cups frozen mixed vegetables thawed
• 1 14 oz package refrigerated pie crust (2 crusts) bring to room temperature per instructions
• 1 large egg beaten with 1 tsp cold water (Egg wash)

Instructions

• Preheat the oven to 350°F and adjust oven rack to middle position. Brush the bottom and sides of a 10-inch cast iron skillet or similar with vegetable oil. Set aside.
• In a separate large skillet over medium heat melt the butter. Increase to medium-high heat cooking the celery and green onion for 3 minutes or until the celery is beginning to soften.
• Lower the heat to medium, stirring constantly add the flour to the skillet. Stir until the butter has absorbed the flour.
• Continue whisking gradually adding the chicken broth. Increase the temperature and bring to a boil. Add the half and half then immediately lower the heat to simmer. Add the poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper. Mix well. Simmer for 5 minutes.
• After 5 minutes, remove from the heat and mix in the chicken and vegetables. Mix well.
• Unroll one pie crust and fit firmly onto the bottom and sides of the skillet. Pour the filling into the crust.
• Fit the second crust on top. Fold under pressing the edges of the crusts together and pinching to seal. Crimp the edge.
• Cut slits in the middle of the crust to vent. Brush with the beaten egg wash.
• Bake for 40-45 minutes until the crust is golden brown. Cool on a wire rack for 10 minutes then slice and serve.

Notes

• Chicken Stock Substitution: You can use chicken stock or chicken broth in this recipe.
• Fresh Herbs: You can also use fresh thyme in place of tarragon.
• Protein: You can also make this pot pie with leftover turkey, chicken breasts or cooked chicken thighs.
• Potatoes: Can I add potatoes to the chicken pot pie filling? You absolutely could. They should be cubed and cooked fork tender prior to adding to the remaining ingredients and mixed vegetables.
• Wine: You could replace 1/4 cup of the chicken stock with dry white wine.
• Homemade Pie Crust: If you’d like to make the crust from scratch checkout my recipe for Flaky Pie Crust. 
• Blind Bake a Homemade Crust: When using a thicker homemade pie crust it’s advisable to blind bake the crust for a few minutes prior to filling. Fit the crust into the skillet and dock the bottom with a fork. Cover with parchment paper and fill with pie weights or beans and bake for 8 minutes in a preheated 375°F oven. Remove the pie weights and parchment paper and proceed with the recipe.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 36g | Protein: 20g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 994mg | Potassium: 358mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2677IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg

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