This homemade Double Crust Chicken Pot Pie is made using one of my favorite kitchen tools, my cast iron skillet. The creamy homemade base for the chicken and vegetable filling cooks to sheer perfection. Chicken and vegetables cooked between buttery pie pastry is the epitome of a downhome skillet meal.
How to Make this Double Crust Chicken Pot Pie Recipe
I really don't know what I would do without my cast iron skillets they are my "go to" when it comes to pans in my kitchen. They hold and distribute the heat evenly making the bottom crust for this chicken pot pie bake crispy and golden. The filling is made from scratch, no canned soup required.
- Do you have to make double crust chicken pot pie in a cast iron skillet? You can make this recipe for pot pie in any oven safe skillet or similar size baking dish.
- What kind of chicken is best for chicken pot pie? 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.
- Are premade pie crusts necessary use? I use refrigerated pie crusts in this recipe to make the meal-prep go a bit quicker. That means, you'll use the entire package which contains two crusts. In doing so, it's easy to whip-up on a weekday when time is an issue.
- Can I make my own crust for this easy homemade chicken pot pie recipe? If you'd like to make the crust from scratch you certainly can. See my recipe for a tender and 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.
- 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 steamed mixed vegetables.
- Not sure how to care for cast iron? Learn how to care for your cast iron pieces from the experts at Lodge in this article about How To Season A Cast Iron Skillet.
- What side dishes can I serve with Southern style double crust chicken pot pie? You can serve it on it's own for a one dish meal. 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.
- You may also like my recipe for Biscuit Topped Chicken Pot Pie that's topped with drop biscuits instead of a crust.
Other Easy Pot Pie and Cast Iron Skillet Recipes to Try
The beauty of this one-skillet meal is; it takes me on a trip down memory lane. I can vividly remember my Mom making this same comforting dish for my brothers and myself when we were kids. It thrills me to the core to share the same dish with my own sweet boys. You may also like 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.
- 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:
Double Crust Chicken Pot Pie
Servings: 8
Calories: 420kcal
Ingredients
- 5 tablespoon butter
- 1 rib celery diced
- 3 green onion chopped
- ⅓ cup all-purpose flour
- 2 cups low sodium chicken broth
- ¼ cup half and half or cream
- 1 ½ teaspoon poultry seasoning
- 1 ½ teaspoon garlic salt
- 1 teaspoon dry tarragon leaves
- ¼ teaspoon lemon pepper
- ¼ teaspoon black pepper
- 3 cups chopped rotisserie chicken
- 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 teaspoon cold water (Egg wash)
Instructions
- Preheat the oven to 350°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with vegetable oil. Set aside.
- In a large skillet over medium-high heat melt the butter. Cook the celery and green onion in the butter 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 & half and 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.
- 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. Rest for 10 minutes then serve.
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
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Linda
Sooooo good. I made it last night & my family ate it up, even my picky daughter loved it! I am definitely making this again.
Melissa
Thank you!
Miriam
Delicious! I’ve made this about a dozen times! At least 😏
Melissa
I'm so happy you're enjoying it, thanks!
Jill
This recipe is amazing! I have it saved as my family loves it!! I followed the recipe word for word and cooked it in a black iron skillet. Delicious!!
Melissa
Thank you so much!
Kristen Hudson NH
This came out perfectly. I doubled the recipe, made one in cast iron, other in a pie plate. Made an inconsequential tweak to use what I had on hand - a nice squeeze of lemon and cracked black pepper vs lemon pepper.
Everyone loved this chicken pot pie, 4 of us polished off a pie without battin' an eye. So delish, thank you!
Melissa
Thank you so much!
Claire
I love this recipe. I have made this dozens of times and everyone always raves about it! Even the kids love it (5,2,2). When I need to save time, I use a can of cream of chicken. I make my chicken in the crockpot and then use the chicken juice to flavor and thin out the filling. It always turns out so good!
Melissa
I'm so happy you're enjoying it, thank you!
Dawn
This is my go-to recipe for chicken pot pie 🍗. It's deceptively easy to make, and the flavors marry well. My husband loves it. ¡Gracias!
Melissa
Thank you so much!
Jessica
Hi Melissa if I use deep dish pie pans and not a cast iron skillet, should I cook at 425 degrees as package states or 350 degrees according to your recipe for cast iron? Hopefully not a dumb question😬
Melissa
Hi Jessica, you can use a deep dish pie pan, sure. I would recommend that you follow the recipe for baking time, not the box.
Mr. K.
Would it be possible to make this with salmon and/or another fleshy fish?
Melissa
I haven't tested it but, you likely could adapt it. If you try it, let us know how it goes.
Saniya
Can you use frozen biscuits?
brandy hourihan
Delicious! easy to make too
Melissa
I'm glad you enjoyed it!
Teresa Smith
Any chance of getting nutrition values. Watching calories and on weight lose program.
Love this recipe and have made several times. I ate anyway even though didn’t have nutritional info. It’s so good!!
Melissa
The nutrition information is at the bottom of the recipe card. You can read more about the nutrition information provided here on our disclosure page. If you're watching calories closely, you should utilize a trusted calculator to personalize depending on the brands you use.
Charlene Cobler
Amazing!
Melissa
Thanks so much!
Tamyara Henson
Could this be put together and then frozen for later if I used a foil pan?
Melissa
Hi Tamyara, that's a great question. You can assemble it and freeze. Bake from frozen at 400°F for 30 minutes covered with foil, then uncover and bake an additional 25-30 minutes until golden.