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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
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!
Looking forward to making it tomorrow. Used a homemade filling that I made myself via another blog with a few tweaks and thwj crust but will bake with my cast iron as inspiration from your blog! Can’t wait to check out more recipes from your blog!
Too bad you didn’t use this recipe, it’s a winner every single time.
WHAT SIZE SKILLET DID U USE? i’M GOING TO USE FROZEN PIE CRUST. I DON’T MAKE PIE CRUST VERY WELL. FIRST TIME MAKING CPP. DO U THINK IT WILL B OK?
This recipe uses a 10-inch cast iron skillet. Premade refrigerated crust are fine.
What size is the skillet? 10,12,14 inch. Large leaves a lot of room now days. Lol thank you. Donna
From the recipe: “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.”
This is the best chicken pot pie I’ve ever made, maybe ever eaten. I had to make some minor changes: I used leeks instead of green onions, added sautéed carrots and mushrooms and used canned corn and canned peas. Didn’t have lemon pepper so doubled the black pepper. Didn’t have garlic salt on hand(!) so used garlic granules and added salt. Otherwise, as is. Made my own stock from the rotisserie chicken and stock veggies. The store-bought butter crust was good considering the convenience, but this recipe is so great it deserves a good, homemade crust. Next time!
I’m so happy you enjoy this it’s my family’s favorite. Thank you!
Hi!
I’m sorry, I do not understand, do you put the cast iron skillet in the oven?
Yes, this pie is baked.
Kindly please email me your double crust pie chicken recipe. I loved the method and it is a super idea.
Use the email icon with the share buttons and email it to your email address. Or, scroll down and print the recipe.
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.
It’s my pleasure, I hope you love this pot pie, it’s my family’s favorite.
This is an absolute favorite of ours! My oldest daughter actually loves to take leftovers in a thermos for her lunch at school even!
Wonderful!
This looks SO good! Would love to give it a try!
Looks so SO good.
so good
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
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!
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
Absolutely loved this! Any thoughts on making it ahead of time in different dish and freezing it?
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.
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!
Thank you, Bill!
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
I’m glad you enjoyed this one, I need to put both of those on my “to do” list. Stay tuned.
I made this and I can’t wait to eat it. So easy and a quick dinner.
Hope you love it, it’s our favorite!
Add 1/2 cup of wine to take to next level
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?
Yes, remove leftovers to a container and chill just as you would any other dish.
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.
Great recipe. We added some cubed potatoes to ours. Will definitely make again.