This Double Crust Chicken Pot Pie is made using one of my favorite kitchen tools, my cast iron skillet. 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 creamy homemade base for the chicken and vegetable filling cooks to sheer perfection. Chicken and vegetables cooked between buttery pie pastry couldn’t be anything other than a downhome skillet meal that screams comfort.
I use refrigerated pie crusts in this recipe to make the meal-prep go a bit quicker. In doing so, I can whip-up this chicken pot pie on a weekday with ease and my family can proceed to gobble it up. If you have a favorite homemade pie crust recipe, feel free to adapt this recipe using it. Even better, if you’ve purchased one of my Melissa’s Southern Cookbooks, my “go to” pie crust recipe is included and you could use it, too. 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. Serve it on it’s own or with a heaping helping of mashed potatoes and a side salad for a meal fit for serving a King or Queen. Checkout my Biscuit Topped Chicken Pot Pie here.
You may also like: 18 Cast Iron Skillet Meals, Skillet Honey Cornbread, Tomatoes Okra and Bacon Skillet, and How To Season A Cast Iron Skillet.
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Helpful Kitchen Items:
Double Crust Chicken Pot Pie
Ingredients
- 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 & 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, bring to room temperature per instructions
- 1 large egg beaten with 1 tsp 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.
james tucker says
Looks great…..ill have to try this.
Melissa says
Thanks James!
April says
Melissa, is there a way to make this without vegetables where it would turn out the same way?
Melissa says
Hi April, without vegetables it just wouldn’t be the same. If you prefer you could try doubling the chicken and sauce and see if that works for you.
franbogue says
Not really, probably chicken and dumplings, would be the closest substitute…
Marie Czarnecki says
That is all would be chicken and dumplings. I can see some people, women and men don’t understand the science of cooking, and yes cooking is a science.. What would chicken pot pie be without vegetables????
mjsimm says
No, what are you some kind of carnivore? lol
hipchik says
Hi, I had to respond because I order chicken pot pie all the time at many different restaurants. Some restaurants have veggies in their recipe and some do not. The ones with just chicken filling are good too. When I make pot pie at home I use veggies because my family likes it that way, but if I was having a guest that did not like veggies I would make the pie sans veggies and maybe serve them on the side. I have also had pot pie with potato, very yummy!
betty dexter says
My aunt years ago made what she called a chicken cobbler and never used vegetables and had chicken broth gravey to pour on top. It was delicious.
Dona says
I made it with extra chicken and left the veggies out. It was just as awesome. Melissa’s seasonings are perfect!
Melissa says
Thanks so much Dona!
duval says
you can use a mixture of potatoes to sub the veggies
Rox Anne Gallegos says
Melissa, I just got done putting mine in the oven. I added can mushrooms into mine, though. I wanted to add a little bit of potatoes but I forgot. I thought my gravy was a bit too thin and just now thought that since I didn’t add potatoes, I could have thickened it with some potato flakes. 1st time making it this way. Hope it’s good.
Melissa says
Hope you like it, this is a family favorite. Mushrooms or potatoes would be a nice addition.
marilynne says
this is an awesome recipe it is now a go to at our house we love it
Julia's Simply Southern says
Melissa, you always create the most beautiful mouthwatering dishes!
Melissa says
Thanks sweet Julia!
Esther says
I am going to definitely make this tomorrow. Looks wonderful & sounds easy. My husband loves chicken pot pies (except without carrots) and this one sounds like it would work for me. Have a question about cast iron though – I have been hesitant to use mine (have 2 skillets & 1 muffin) because of clean up. I have heard you should not soak it in water and need to season it frequently. How do you care for yours? Hope it’s easier than some sites have shown.
Thanks!
Melissa says
Hi Esther! You’re right cast iron should be washed and dried thoroughly after use. For me, I use Kosher salt as an abrasive to remove the baked on bits and then wash with warm soapy water. After drying, I put a little vegetable oil on a paper towel and rub the skillet inside and out. It works like a charm for me.
Shelly says
I love my cast iron pan after I wash it I do towel dry a tad but the I put on burner just for a min.. that really dries it then when cooled down I spray with coconut oil and rub off slightly and its good to go
Patti Guerrero says
Melisssa,
I have an electric cook top so I can’t use a caste iron skillet. Any ideas for a substitute?
Melissa says
Use any similar size baking dish.
Brenda Hotaling says
the cast iron is going into the oven, you can use whatever skillet you wish for the on top of stove pre-cooking.
Randall says
I use my cast iron on an electric cooktop, just make sure its preheated, but in this case its just going in the oven as Brenda said.
Mark says
A gas top stove or a electric stove is a perfect stove for cast iron use..Glass top stoves however require a super flat skillet or it will spin the hotter it gets…
Melissa says
I’ve never had that issue once but, it’s good to know it could happen for others.
Michelle says
Hi Melissa,
I don’t have a cast iron skillet so I was wondering, Do you think a pie pan would work for this?
Melissa says
Hi Michelle, a deep dish same size pie pan would work, yes. Otherwise, ANY oven safe sillet that’s the same size.
Michelle says
Awesome, thanks so much!!! I will definitely be making this!!!
Eileen says
What size is the pan? I have three different size pans.
Melissa says
Use a 10-inch cast iron skillet or similar.
Mandy says
In the recipe it’s says 1/4 cup of half and half, half and half of what
Melissa says
Half and half….. half whole milk and half heavy cream.
Jj says
Can I use evaporated canned milk instead?
Melissa says
If you like, sure.
Peggy says
you can buy half and half in the milk section of your grocery store and its called half and half
Tracey says
Is it 3 stalks of green onions and 1 stalk celery chopped or just one celery and three green onion?
THANKS!
Melissa says
It’s 1 rib (stalk) of celery diced and 3 green onions, chopped.
lil mittner says
You never use soap on a cast iron skillet clean it with salt
Melissa says
Obviously we differ in opinion on that.
S says
I have made this twice now…. it is soooo good. A perfect comfort dinner on a snowy night. Thanks for sharing this with us
Melissa says
I appreciate your sweet note it’s my pleasure.
Linda Littlejohn says
Hi Melissa. I was looking at your recipes & fell in love with your Double Crusted Chicken Pot Pie! I definitely will try this over the holidays! Thank you! I pray that your holidays are/were happy and blessed.
Melissa says
Thank you for such a sweet note, I wish you the same.
Amy says
Hi this looks so yummy and can’t wait to try it in my cast iron question do you do anything to your cast iron to prep it for pie crust? Spray with pam ? Mine is seasoned but I’ve only stove cooked and I store in oven, should I give it a good seasoning first going to make for friend whose been sick and my family loves pot pies
Melissa says
Assuming it’s in good shape you should be good to go by brushing it with oil before pressing the crust into the skillet.
Cheryl says
I haven’t got a cast iron pan and plan to use a pie dish. Are there any adjustments I should make not using a cast iron pan. Thank you for the recipe!
Melissa says
Cooking this in cast iron ensures the bottom crust becomes golden, too. No adjustment needed just be certain to use a similar size deep dish pie pan/dish that will do the same.
Tracy says
Thanks for this yummy recipe! I can’t wait to make this! It looks easy to make!
Melissa says
It is easy and so family pleasing, enjoy!
Shirley Showers says
This in Pennsylvania Dutch is called meat pie and is also delicious done with leftover beef instead of chicken.
Pot pie to us is made in a cook pot and has the dough squares in a broth with veggies
Peggy says
No that is chicken and dumplings not Pot Pie
Katie Vaughan says
Looks really good and easy to do.
Becky says
This was phenomenal! I have never made chicken pot pie before from scratch, I’m glad I found this recipe. It’s going into the regular rotation file. Thank you for sharing!!
Melissa says
Glad you enjoyed this one, Becky!
Candice says
I’m going to make this for dinner tonight with last night’s left over chicken. It looks yummy! My question is, I plan on using celery as called for, canned corn, raw carrots, & potatoes. Should I par-cook the carrots & potatoes first?
Melissa says
Yes, I would par-cook them to fork tender.
Sylvia Lambert says
Looks great will surely try..do you have a good recipe for chicken soup? Mine never seems to turn out right. Thanks
Brenda Hotaling says
Chicken Soup
Prep time: 2-3 hours Servings: 6-8
INGREDIENTS
4 skinless/boneless chicken breasts- cut into 1-2 inch cubes
4-6 potatoes – peeled/cut into 2 inch cubes
16 oz bag mixed vegetables OR 4-6 peeled & diced carrots, cut green beans, kernel corn, any other vegetables you like in soup)
medium onion – diced
8-10 chicken bouillion cubes
1 tbsp Italian seasoning
1 tsp garlic pepper
1 tsp Mrs Dash original
1/2 tsp poultry seasoning
INSTRUCTIONS
Using a 6 qt.pot, add 1/2 gallon water, 8 bouillon cubes, chopped chicken meat – bring to a boil, turn down to medium heat: add potatoes, vegetables, onion & seasonings; return to boil, stir well, turn heat to simmer, cook until potatoes & vegetables are tender, adjust seasonings & amount of liquid to your tastes(add more if needed). Serve with your favorite bread or crackers.
NOTE: Can be cooked overnight in crockpot on Medium.
Enjoy!! 🙂
Tony says
Can you prepare and cook at a later time in day.
Melissa says
Yes, you could. Wait and brush with the egg wash before just baking and cool the filling before assembling. Otherwise, prepare the filling and chill. It would then only take minutea to assemble the pie just before baking.
Tony says
I made it yesterday and my wife want it again, tonight. There goes the resolution.
So I’m going to get your book. Thanks.
Melissa says
Thanks Tony, glad you enjoyed this one!
Tina says
Saving this… it looks yummy, and reminds me of a childhood favorite my mom made. Also for the one who said is it possible without veggies… I used to make something similar, and instead of veggies I made mine with cooked rice… it was delicious also…
Bryan says
My 100+ year old Griswold skillet and my family should enjoy this one. Cooking it tonight. I love finding new recipes to cook with my cast iron skillets and Dutch oven.
ps. I use “The Ringer Cast Iron Cleaner” that I got from Amazon. It is a stainless piece of chain mail that makes cleaning cast iron a breeze. check out the 4000+ reviews and get one. It and your cast iron will last longer than we will…
Melissa says
I love my cast iron skillets too, Bryan and thanks for the product recommendation!
Laci says
This was fantastic! I have not purchased my cast iron yet but it still came out wonderfully in my pie plate! Thank you so very much!
Melissa says
Glad you liked this one Laci, thanks!
Amanda says
Made this tonight for my fiance and step son, except I made the chicken breasts and pie crusts from scratch. Turned out AMAZING!
Melissa, you have a new fan. I’m looking forward to trying your other recipes.
Melissa says
Thanks Amanda, glad you enjoyed this one. Visit often!
Nikki says
A friend of mine referred me to this recipe, I tried it but substituted a lot of the ingredients. I used deer meat instead of chicken, 1/3 tbsp of celery salt & 1 tbsp of garlic powder instead of 1 1/2 tbsp of garlic salt, beef broth instead of chicken broth, and steak spice instead of poultry seasoning. It turned out incredible.. a little salty, next time I will use less steak spice and celery salt but all in all, one of the best recipes I’ve ever tried!
Melissa says
That’s a completely different dish altogether. And, my recipe only calls for 1 1/2 teaspoon not tablespoon of garlic salt.
Savannah says
Can’t wait to try this tonight ! Will update with how well it turns out later!
Kelly says
Hey! I just wanted to mention that I made this last week and it was scrumptious! I used a pottery style pie dish to bake it in. Came out amazing the first time and I Thank-you sooo much for sharing this. Much appreciated!
Melissa says
Thanks!
R M says
I only have a 12 inch cast iron pan…how can I adjust the recipe to fit this skillet?
Melissa says
That’s a little too big for this pot pie. Rather use a deep dish pie pan or other similar size oven safe baking dish instead.
Colleen says
I’m making this a day in advance of serving. What’s the best way to reheat?
Melissa says
I usually make this pie and serve it immediately. You can reheat by the slice in the microwave or carefully reheat in a not-too-hot oven.
Julia says
Have you ever substituted half a cup of white wine in place of the chicken broth? I love the depth wine can add to sauces…
Melissa says
I haven’t but it sounds wonderful!
Fee says
Made this tonight for dinner. Delicious!!
Melissa says
Wonderful, thanks for letting me know.
Kathy says
Hi Melissa… I started making this dish and realize i have no poultry seasoning…help!!
Melissa says
1/2 tsp each ground thyme, sage, rosemary and marjoram if you have those. Herbes de Provence would work as well. Add and adjust to your taste.
Kathy says
Only have thyme and rosemary ????????
Kathy Weber says
This is great but darn it… why doesn’t the picture show up on the recipe when you print it out?
Melissa says
If you want the picture skip the recipe template and use the print option at the bottom and top of the post.
Heather says
Hi! I made this other night. I was perfect for the freezing temps we had! The flavor from the seasonings was so good! The only thing I want to do differently next time is use a little less chicken. I used the exact measurement, but it seemed like too much chicken and not saucy enough. I like pot pies a little more saucy. But still, this is definitely going to be a regular recipe. Thanks for sharing it! Someday I’ll make it better and learn how to make my own crust!
Melissa says
Glad you enjoyed!
Ashley says
Just made this tonight and it was good. The only thing I changed was I used 1/2 of the poultry seasoning because I just don’t like the strong taste it has. However it was a good recipe and we will have it again.
Pat says
For something different. Brown pork stew meat to use in place of chicken. Everything else the same. Can also use cresent dough, in place of pie crust. I also have cast iron muffin pan, and made small ones. Kids love them.
Alana Simpson says
That looks good. I make a quick simple version, that is delicious. 1 can mixed veg. small, 1 large can white chicken Breast, and 1 can chicken noodle soup. drain veg. and chicken. add seasoned salt and seasoned pepper. mix all together and pour into pie crust. I buy ref. pie crust, 2 to a box. top with second pie crust, crimp together or crimp with fingers. Bake at 350 degrees until brown, about 45 minutes. Enjoy.
Natascha Puz says
melissa this was the best chicken pot pie the taste was delicious and so well seasoned lol everyone loved it!
Melissa says
Wonderful Natasha! Send my love to your family.
Dina.Saleh@mail.com says
Hi Melissa,
Does the bottom of the pie come out soggy?
Should I pre-bake it before?
Thanks!
Melissa says
It doesn’t, however if you’re concerned pre-baking it would work.
Julie Walker says
Made this for my British boyfriend here in London because he had never tried American chicken pot pie. It was fantastic! Can’t wait to make again.
Melissa says
Wonderful, thanks so much!
Suzanne Woodring says
I made this yesterday for my husband’s lunch and he wanted it again for supper. Very good.
Melissa says
Glad he enjoyed this one!
Paula Rea says
I made this tonight and it was wonderful. Best chicken pot pie I’ve ever made. I loved using the cast iron skillet, but was concerned about removing the leftover pie( it’s just two of us). I let it cool a bit, put a plate over the pan and inverted it…. perfect! It came out in one piece. We’ll have it for dinner day after tomorrow. Thank you!
Melissa says
What a terrific trick and tip! I’m delighted you loved this one as much as we do. It’s exactly how I make it for my own family. Thanks so much for visiting!
Erika says
Great recipe. We added some cubed potatoes to ours. Will definitely make again.
Hope says
Just printed out the recipe and am excited to make this. I am going to use tenderflake pie shells since I don’t have a cast iron pan and use pillbury pie dough I found to put on top. I hope that will work!
Will let you know how it turns out. Fingers Crossed.
Alice says
I am somewhat hesitant to make this in a cast iron skillet because what do you do with the leftovers? Do you remove pieces and store in something else?
Melissa says
Yes, remove leftovers to a container and chill just as you would any other dish.
CHRIS says
Add 1/2 cup of wine to take to next level
Serena says
I made this and I can’t wait to eat it. So easy and a quick dinner.
Melissa says
Hope you love it, it’s our favorite!
Lise Mueller says
I love your dbl crusted chicken pot pie recipe! Maybe you can help me?
Do you have a good recipe for a beef & tuna pot pies? I used to love beef pot lies by Swanson & the tuna pot pies where sold by Starkist but that was a long time ago & haven’t found a good recipe for either pie. Thanks, for the delectable recipe! Lise
Melissa says
I’m glad you enjoyed this one, I need to put both of those on my “to do” list. Stay tuned.
Bill Davenport says
My tongue is in my cheek at the moment, but your pie looks delicious and I was wondering, I want to make a pie and have it just like yours, can I put candied cherries and duck in my pie and make it in a square antique china casserole dish and we don’t like all of those seasonings you use so I would be using curry powder and turmeric, and instead of using half and half I would want to use a cup of nice brandy. Do you think this would be okay and it would turn out just like yours??? People! People! I really hate to say this but if you want your pie to turn out just like Melissa’s follow her instructions or make your own recipe and call it your recipe not Melissa’s! Just had to get this off my chest!
Melissa says
Thank you, Bill!
Jen says
Absolutely loved this! Any thoughts on making it ahead of time in different dish and freezing it?
Melissa says
Hi Jen, sure you can. Assemble the pie in the baking dish. Don’t brush with egg wash. Wrap using freezer safe plastic wrap for up to 2 months. To bake from frozen preheat the oven to 375°F and brush with egg wash. Bake for 30 minutes then lay foil on top if needed, to prevent over-browning. Bake an additional 30 minutes or until heated through. Play with the time adjusting to your oven.
Healthy Kitchen 101 says
I’ve never cooked this by iron skillet but your pie shape looks really nice and crunchy! I would like to try it when I have time 🙂
– Natalie Ellis
Linda Coplin says
Hi Melissa,
I love this wonderful recipe. But I was wondering if it would be possible to make it into a beef pot pie instead, maybe using beef broth and left over roast beef, or would another type of beef be better, and would the ctram and everything else be the same?
Thank You,
Linda
Melissa says
HI Linda, I would love to tell you a resounding yes but, I haven’t tested those changes. It could probably be adapted, if you’re feeling adventurous one day in the kitchen go for it!
Carrie says
so good
Aysegul Sanford says
Looks so SO good.
Toni | Boulder Locavore says
This looks SO good! Would love to give it a try!
Christi says
This is an absolute favorite of ours! My oldest daughter actually loves to take leftovers in a thermos for her lunch at school even!
Melissa says
Wonderful!
India Davis says
I made this today, still baking. This is a great recipe. I used milk instead of cream and left out the pototoes to reduce the carbs on this. Flavor is amazing and the consistency was perfect for a pot pie. I love the idea of using the cast iron skillet, I never would have thought of it.
Thanks Melissa, I love your recipes.
Melissa says
It’s my pleasure, I hope you love this pot pie, it’s my family’s favorite.