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!
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!
Hi Sybil, I’m so happy you enjoyed this, and thanks for sending your friends over!
What if I don’t have all purpose flour?
I love this recipe! I make it s gifts for friends.
Thank you!
You are a great friend, thanks for sharing!
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
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.
Wonderful, thank you!
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.
Thanks so much, Sandy!
How long did yo cooked the chicken breasts in the air fryer and at what temperature?
I’ve made this 5 times? Idk I lost count 😂
This was absolutely FANTASTIC!
And I love how easy it is 🙌🏼
Hi Miriam, thanks so much!
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.
Wonderful thanks for your kind comment!
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
There’s no need to cover this pot pie while baking. Chicken stock has a richer flavor than chicken broth.
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
Wonderful, thank you!
What if you don’t have a. cast iron skillet? What else would you recommend?
Any similar size oven safe skillet, pie pan or baking dish.
I think this was the best meal I’ve ever made. Thank you!
Wonderful, I’m delighted you love this, thanks!
I would like to be able to make the bottom crust instead of buying it. Do you have a recipe for it?
Feel free to browse the Recipe Index when you have time here.
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!
Wonderful, thank you so much!
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?
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.
Wonderful recipe and the hubby loved it !!! I did add some steamed diced potatoes and wow, it’s amazing !!!
So happy you loved this one, thank you!
I’m thinking of trying a puff pastry for the top. Have you ever tried one?
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.
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.
Hi Tanya, you could sub out turkey with no other adjustments needed. Thanks so much!
Was wondering the same thing. I may try and will report back. ;D
What if I forgot to oil the bottom and sides of the skillet?
It may stick a bit.
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
Wonderful, glad you and your church group loved this one, thanks!
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!
Oh my goodness!! So delicious! I made it exactly as written and it turned out perfect! Thank you!
Wonderful, thank you!
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.
Thank you, this is exactly how I make it for my own family and I’m delighted yours is enjoying it, too.
If I don’t have a cast iron skillet..how can I get the bottom crust crispy or at least cooked well?
Thanks!
You’ll need to blind bake for 10-15 minutes before filling.
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.
I am in the middle of making this and I followed the directions however after adding the seasoning it turned green is that normal?
That is not normal as you can see from the pictures. Is it from the tarragon? Not sure why it would do that.
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.
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. 🙂
Thanks so much, Kelby!
If not using a cast-iron pan should you bake the bottom crust first?