This homemade Double Crust Chicken Pot Pie is made using one of my favorite kitchen tools, my cast iron skillet. The creamy homemade base for the chicken and vegetable filling cooks to sheer perfection. Chicken and vegetables cooked between buttery pie pastry is 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.
- 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.
- You may also like my recipe for Biscuit Topped Chicken Pot Pie that's topped with drop biscuits instead of a crust.
Other Easy Pot Pie 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.
- 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 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)
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!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Sybil Hubbell
I made this last night and it was so so good I posted a photo of it on Facebook. I had so many "likes" and comments and lots of friends asking for the recipe that I referred them to your website for the recipe. It was really easy to make and my hubby and I both loved it! My photo looked exactly like yours!! Thanks for this great recipe..I'll be checking out some others too!
Melissa
Hi Sybil, I'm so happy you enjoyed this, and thanks for sending your friends over!
Jac
What if I don’t have all purpose flour?
I love this recipe! I make it s gifts for friends.
Thank you!
Melissa
You are a great friend, thanks for sharing!
Katie
The ONLY thing i would change is cutting the venting slits AFTER the egg wash. Otherwise the egg wash seals up the vents. Great recipe
Janet Forward
I have made this recipe several times and it turns out perfect each time. Just recently, I had to start cutting sodium from my diet. I found this recipe easy to adapt (baking my own chicken, using a bone broth with no salt added, etc). It has such a nice, savory blend of seasonings that I found it delicious with out the salt. I will definitely continue to make this.
Melissa
Wonderful, thank you!
Sandy
This Pot Pie recipe is soooo AMAZINGLY delicious. I cooked 3 chicken breasts (rubbed with olive oil, salt, pepper and garlic powder) in my air fryer. Using frozen veggies and pie crusts made this super easy to make.
Melissa
Thanks so much, Sandy!
BettyAnne
How long did yo cooked the chicken breasts in the air fryer and at what temperature?
Miriam
I’ve made this 5 times? Idk I lost count 😂
This was absolutely FANTASTIC!
And I love how easy it is 🙌🏼
Melissa
Hi Miriam, thanks so much!
Michelle
I love this recipe and I have made it several times. I love potatoes in my pot pie so add two small red potatoes. I dice the two red potatoes and slightly cook them then add them with the vegetables. My family loves it.
Melissa
Wonderful thanks for your kind comment!
Daniela
I’m making this tonight cannot wait to try it! Do you cover the pie in the oven or let it cook uncovered?? Also I’ve been noticing In the market there’s chicken broth and chicken stock. What is the difference
Melissa
There's no need to cover this pot pie while baking. Chicken stock has a richer flavor than chicken broth.
Nicole A. Tatum
my very first time making chicken pot pie and i'm so glad i'd found this recipe!! the lemon pepper ingredient threw me off but i understand it now. i even made some fresh just for this project. everything was AMAZING!! MY only tweak was adding about 3/4 cup of frozen diced potatoes. thank yo u again for a wonderful recipe- i will definitely make it again. wish i could post the pictures
Melissa
Wonderful, thank you!
Krystal
I think this was the best meal I've ever made. Thank you!
Melissa
Wonderful, I'm delighted you love this, thanks!
Dionisia
I would like to be able to make the bottom crust instead of buying it. Do you have a recipe for it?
Melissa
Feel free to browse the Recipe Index when you have time here.
Shaynee
I have looked for the “perfect” chicken pot pie recipe for years now... not too runny, not too bland, not too time consuming, and big on the crust and flavor. I found this recipe through a search and have been in love with it since. My daughter who won’t touch “pie” with a 10 foot pole devours this. We once ate it four times in a month we love it so much! And, everyone I serve it to asks for the recipe... it’s now the favorite of my parents and my beat friend as well. Thank you for this recipe that has become a family tradition!
A note too: If you’re not using homemade pie crusts, purchase the Trader Joe’s frozen pie crusts (the one you need to roll out). It is amazing and tastes just like homemade; you can actually see specks of butter in the dough!
Melissa
Wonderful, thank you so much!
Tami Williamson
Hi, I want to make this but I have a 12 inch cast iron. Will I need to use more pie crust and adjust the baking times? I think I would want to increase the ingredients,maybe by 1/2?
Melissa
You will need more crust and ingredients, yes. It may be easier to increase by half but at least 1/3 extra on both the filling and crust. Let us know what adjustments you made for a 12 inch pot pie.
Lisa
Wonderful recipe and the hubby loved it !!! I did add some steamed diced potatoes and wow, it’s amazing !!!
Melissa
So happy you loved this one, thank you!
Eric Williams
I'm thinking of trying a puff pastry for the top. Have you ever tried one?
Melissa
Puff pastry makes a good crust but, this chicken pot pie I make just as written in the recipe. If you use puff pastry, you might bake it separately and put it on at the end.
Tanya
Absolutely delicious! There seems to be no leftovers when I make this. I was just wondering would I do everything the same if I substitute the chicken for left over turkey breast or should I add different seasonings.
Melissa
Hi Tanya, you could sub out turkey with no other adjustments needed. Thanks so much!
Barb
Was wondering the same thing. I may try and will report back. ;D
Jake
What if I forgot to oil the bottom and sides of the skillet?
Melissa
It may stick a bit.
J D Carter
I’m a retired cabinet maker and have gotten interested in cooking since my retirement. I made this for a potluck after church, nothing left. I thought I would have leftovers for later but no. I had to make another one for us. Great recipe. Thanks
Melissa
Wonderful, glad you and your church group loved this one, thanks!
Joan
Just finished my second helping! So delicious! Already have it in my favorites so I can use it again and again! Thank you so much!
Joan
Oh my goodness!! So delicious! I made it exactly as written and it turned out perfect! Thank you!
Melissa
Wonderful, thank you!
Laura
Thank you for this recipe Melissa. I found it about three months ago and have used it several times since. It is so easy and it turns out perfect every time. I had not thought about using my cast iron skillet to make pot pie, but it is perfect.
Melissa
Thank you, this is exactly how I make it for my own family and I'm delighted yours is enjoying it, too.
Karan
If I don’t have a cast iron skillet..how can I get the bottom crust crispy or at least cooked well?
Thanks!
Melissa
You'll need to blind bake for 10-15 minutes before filling.
Denise
I use my pie plate and they come out great! It always looks like it won’t fit but usually does.(although I haven’t referred to this particular recipe) so if you doubt the fit or don’t have a pie plate, I have been making mine lately with a square glass deep dish and it makes an awesome deep dish pot pie which my hubby prefers.
Awonderinglady
I am in the middle of making this and I followed the directions however after adding the seasoning it turned green is that normal?
Melissa
That is not normal as you can see from the pictures. Is it from the tarragon? Not sure why it would do that.
Brian
Made this yesterday. My 17 year old son gave it an 8/10, ate half of it, and told me I was a pretty good cook sometimes. His mother said thats more compliments than he’s ever given her so I’ll call this recipe a success.
Kelby Munson
I really enjoyed how the cast iron baked the bottom crust just as crispy as the top (a perpetual problem for me that no longer exists thanks to this recipe). Additionally, the seasonings are perfect. Definitely a winner, winner, chicken pot pie dinner. 🙂
Melissa
Thanks so much, Kelby!
Kathy
If not using a cast-iron pan should you bake the bottom crust first?