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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 baked to sheer perfection. You can never go wrong with chicken and vegetables cooked between buttery pie pastry, it’s the epitome of a downhome skillet meal.

Double Crust Chicken Pot Pie

Easy 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. How to make simple Chicken Pot Pie:

  • Chicken – This recipe uses rotisserie chicken.
  • Vegetables – Frozen mixed vegetables work perfectly. Thaw before adding to the filling.
  • Sauce – Butter, celery, green onions, all purpose flour and seasonings.
  • Crust – One box of refrigerated pie crusts. You’ll need to use both crusts.
  • Liquid – Chicken stock and half and half or cream.
  • Egg Wash – One large egg beaten with cold water.
How To Make Double Crust Chicken Pot Pie

How to Make the BEST Double Crust Chicken Pot Pie Recipe

  • Ingredients you’ll need to make homemade Chicken Pot Pie: Refrigerator pie crusts, rotisserie chicken (or cooked chicken) butter, all purpose flour, chicken stock, frozen mixed vegetables, celery, green onions, garlic salt, black pepper, lemon pepper, tarragon, half and half and one large egg beaten with water for the egg wash.
  • Kitchen tools you’ll need: One 10 inch cast iron skillet or similar size baking dish, sharp knife and chopping board, measuring cups and spoons, large spoon and a whisk.
  • 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.
  • Store baked Double Crust Chicken Pot Pie chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or a few minutes in an air fryer.

More Pot Pie Recipes 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:

Double Crust Chicken Pot Pie

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Double Crust Chicken Pot Pie

Prep Time20 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: double-crust-chicken-pot-pie
Servings: 8
Calories: 420kcal
Author: Melissa Sperka


  • 5 Tbsp butter
  • 1 rib celery diced
  • 3 green onion chopped
  • 1/3 cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 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
  • 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)


  • 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.


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!



  1. 5 stars
    I have lost count of how many times I have made this. I think I know the recipe by heart! It’s amazing and the spices are spot on! I’ll never make any other pot pie recipe ever!

  2. 5 stars
    I’ve lost track of how many times I’ve made this…..and every time it’s turned out soooooo good. A favorite in our home ❤️

  3. 5 stars
    FABULOUS! I worried about the bottom crust getting soggy, but the cast iron skillet helped it bake completely. My only change is that I added a tsp of fresh minced garlic and a 1/4 tsp of cayenne to whoop it up.
    Your recipe is now my go-to! Thank you so much!

  4. 5 stars
    excellent, however dropping that tarragon down a smidge may be helpful if you are not used to its taste. it is extremely over powering.

  5. 5 stars
    This recipe is one of my go-to meals. Everyone in my house looooves it. Instead of a rotisserie chicken, I season some boneless chicken breasts with salt, pepper, a ton of paprika, garlic powder and onion powder, then cook them in the pressure cooker (InstaPot). Then I used that seasoned leftover both instead of plain broth. I also season the filling with 1.5 tsp poultry seasoning (the kind with/sage), and 1.5 tsp Tony Chachere seasoned salt.
    It’s so good that it usually puts me to sleep right after I eat it.

    1. 5 stars
      Dang Tanya! You and I both had the same idea!! I LOVE the broth from the chicken in an instant pot! I also add the poultry season and sage! Instead of cream, I add a can of cream of chicken soup and half a block of cream cheese! It’s a game changer!!

  6. 5 stars
    I made this tonight for my parents and son (he’s home for Spring Break for college). I planned to go big so I used the ENTIRE rotisserie chicken, 2 bags of veggies (one with asparagus, the vegetable of the Gods), I added 1 cup of my favorite vegetable, the humble mushroom (probably not a veggie, and I’m okay with being gently corrected if it’s not; I’m using it in EVERYTHING, as a vegetable, regardless, so bring it, if you must; I will continue, as it competes with asparagus for vegetable priority and dominance).

    My cast iron skillet was too big (a Lodge 12″) and the shell only filled the bottom edge, not going up the sides. And thus the “Chicken Pot Pie, 1.5 Crust” was born. No ragrets (sp intentional).

    In all seriousness the tarragon is the key ingredient/magical of this recipe. MY Dad loved it. No he LOVED it. We had two dogs (play) fighting for the rotisserie chicken scraps. My son, usually face deep in his phone, also commented on how well flavored it was. My Mom, not a chicken eater, picked around the mushrooms (my bad) and said how awesome it was.

    A HUGE hit in my family.


    — Tom

    1. Tom, I’m so happy you all enjoyed this recipe! Mushrooms sound like a nice addition. Thanks so much for taking the time to let me know!

    2. Thanks for the review with a 12inch pan! I have 8inch and 12 inch. I’ll make it in the 12. Also love the addition of mushrooms!

  7. 5 stars
    I love this recipe and have only made it in my cast iron skillet. I would like to take it to a family and wondered if it could be made in an aluminum to-go container. Any thoughts?

    1. I haven’t made it in an aluminum pan however you could likely adapt it. Please note, those disposable pans are thin so you may have to adjust the baking time.

  8. 5 stars
    Sooooo good. I made it last night & my family ate it up, even my picky daughter loved it! I am definitely making this again.

  9. 5 stars
    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!!

    1. 5 stars
      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!

  10. 5 stars
    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!

  11. 5 stars
    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!

  12. 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😬

      1. 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!!

      2. 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.

    1. 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.

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