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.
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 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:
- 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 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)
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!
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!
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!
I made this yesterday for my husband’s lunch and he wanted it again for supper. Very good.
Glad he enjoyed this one!
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.
Wonderful, thanks so much!
Hi Melissa,
Does the bottom of the pie come out soggy?
Should I pre-bake it before?
Thanks!
It doesn’t, however if you’re concerned pre-baking it would work.
melissa this was the best chicken pot pie the taste was delicious and so well seasoned lol everyone loved it!
Wonderful Natasha! Send my love to your family.
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.
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.
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.
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!
Glad you enjoyed!
This is great but darn it… why doesn’t the picture show up on the recipe when you print it out?
If you want the picture skip the recipe template and use the print option at the bottom and top of the post.
Hi Melissa… I started making this dish and realize i have no poultry seasoning…help!!
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.
Only have thyme and rosemary ????????
Made this tonight for dinner. Delicious!!
Wonderful, thanks for letting me know.
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…
I haven’t but it sounds wonderful!
I’m making this a day in advance of serving. What’s the best way to reheat?
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.
I only have a 12 inch cast iron pan…how can I adjust the recipe to fit this skillet?
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.
I did it in a 12 inch cast iron. It works fine. Felt a little weird trying to join bottom and top crust but I winged it. Came out fabulous but I agree that a 10 inch would be better. Maybe I’ll try the deep dish pie pan next time.
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!
Thanks!
Can’t wait to try this tonight ! Will update with how well it turns out later!
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!
That’s a completely different dish altogether. And, my recipe only calls for 1 1/2 teaspoon not tablespoon of garlic salt.
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.
Thanks Amanda, glad you enjoyed this one. Visit often!
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!
Glad you liked this one Laci, thanks!