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.
How to Make this 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.
- 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
- 5 tablespoon butter
- 1 rib celery diced
- 3 green onion chopped
- ⅓ cup all-purpose flour
- 2 cups low sodium chicken broth
- ¼ cup half and half or cream
- 1 ½ teaspoon poultry seasoning
- 1 ½ teaspoon garlic salt
- 1 teaspoon dry tarragon leaves
- ¼ teaspoon lemon pepper
- ¼ teaspoon 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 teaspoon 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.