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:
Double Crust Chicken Pot Pie
Servings: 8
Calories: 420kcal
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
Tried this recipe?Mention @melissassk or tag #melissassk!
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…
I love my cast iron skillets too, Bryan and thanks for the product recommendation!
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…
Can you prepare and cook at a later time in day.
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.
I made it yesterday and my wife want it again, tonight. There goes the resolution.
So I’m going to get your book. Thanks.
Thanks Tony, glad you enjoyed this one!
Looks great will surely try..do you have a good recipe for chicken soup? Mine never seems to turn out right. Thanks
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!! 🙂
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?
Yes, I would par-cook them to fork tender.
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!!
Glad you enjoyed this one, Becky!
Looks really good and easy to do.
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
No that is chicken and dumplings not Pot Pie
Thanks for this yummy recipe! I can’t wait to make this! It looks easy to make!
It is easy and so family pleasing, enjoy!
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!
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.
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
Assuming it’s in good shape you should be good to go by brushing it with oil before pressing the crust into the skillet.
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.
Thank you for such a sweet note, I wish you the same.
I have made this twice now…. it is soooo good. A perfect comfort dinner on a snowy night. Thanks for sharing this with us
I appreciate your sweet note it’s my pleasure.
You never use soap on a cast iron skillet clean it with salt
Obviously we differ in opinion on that.
Is it 3 stalks of green onions and 1 stalk celery chopped or just one celery and three green onion?
THANKS!
It’s 1 rib (stalk) of celery diced and 3 green onions, chopped.
In the recipe it’s says 1/4 cup of half and half, half and half of what
Half and half….. half whole milk and half heavy cream.
Can I use evaporated canned milk instead?
If you like, sure.
you can buy half and half in the milk section of your grocery store and its called half and half
Hi Melissa,
I don’t have a cast iron skillet so I was wondering, Do you think a pie pan would work for this?
Hi Michelle, a deep dish same size pie pan would work, yes. Otherwise, ANY oven safe sillet that’s the same size.
Awesome, thanks so much!!! I will definitely be making this!!!
What size is the pan? I have three different size pans.
Use a 10-inch cast iron skillet or similar.
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!
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.
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
Melisssa,
I have an electric cook top so I can’t use a caste iron skillet. Any ideas for a substitute?
Use any similar size baking dish.
the cast iron is going into the oven, you can use whatever skillet you wish for the on top of stove pre-cooking.
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.
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…
I’ve never had that issue once but, it’s good to know it could happen for others.
Melissa, you always create the most beautiful mouthwatering dishes!
Thanks sweet Julia!
Looks great…..ill have to try this.
Thanks James!
Melissa, is there a way to make this without vegetables where it would turn out the same way?
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.
Not really, probably chicken and dumplings, would be the closest substitute…
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????
No, what are you some kind of carnivore? lol
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!
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.
I made it with extra chicken and left the veggies out. It was just as awesome. Melissa’s seasonings are perfect!
Thanks so much Dona!
you can use a mixture of potatoes to sub the veggies
That’s half of the ingredients,,.. How In the world could it be the SAME…?
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.
Hope you like it, this is a family favorite. Mushrooms or potatoes would be a nice addition.
This is my first time ever attempting to make a homemade chicken pot pie…. I followed your recipe including the homemade crust… My wife and I agreed that it was very good…. With one exception it was just a little dry.. next time I make it I’m going to double the butter, flour, chickens stock, and half and half to make it a more creamy pot pie…
Glad you enjoyed it, thanks.
this is an awesome recipe it is now a go to at our house we love it