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 is baked to golden brown perfection. You can never go wrong with chicken and vegetables cooked between a buttery pastry. Chicken pot pie is the epitome of a comfort food meal.
Ingredients to Make Double Crust Chicken Pot Pie Recipe
Chicken pot pie is bonafide comfort food. The tender chicken and vegetables smothered with a gravy that’s full of flavor all baked in a pie shell. It’s glorious. Cast iron skillets are my “go to” choice when it comes to pans in my kitchen. They hold and distribute the heat evenly making the bottom crust for this chicken pot pie crispy and golden preventing the bottom of the store-bought pie crust from becoming soggy. There’s no need to blind bake or prebake the crust when using cast iron. The pot pie filling is made from scratch, no canned soup required. Ingredients to make the best Double Crust Chicken Pot Pie Recipe: (Scroll down for the full printable recipe card.)
- Chicken – Three cups bite-size pieces of rotisserie chicken, or any cooked chicken.
- Vegetables – Thawed frozen mixed vegetables. This usually includes carrots, peas, corn and green beans.
- Crust – One package of refrigerated pie crust. This includes 2 crusts, bring them to room temperature per the package instructions.
- Celery and Onion – Celery and onion add flavor and texture.
- Butter – Salted or unsalted butter for sautéing the vegetables.
- Flour – All-purpose flour is mixed with melted butter to make the roux for the sauce.
- Liquid – Low sodium chicken broth or chicken stock plus half and half or heavy cream for richness.
- Seasonings – Poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper.
- Egg Wash – One large egg beaten with 1 teaspoon cold water for brushing the top crust.
Do You Have to Blind Bake a Double Crust Pie?
For this pot pie recipe, I recommend using refrigerated pie crusts. They’re thinner than a typical homemade pie dough and when baked in a cast iron skillet, there’s no need to blind bake prior to filling. Please Note: When using a thicker homemade pie crust it’s advisable to blind bake the crust for a few minutes prior to filling the crust. Fit the crust into the skillet, then dock the bottom with a fork. Cover with parchment paper and fill with pie weights or beans and bake for 8 minutes in a preheated 375°F oven then proceed with the recipe.
How to Make the BEST Double Crust Chicken Pot Pie Recipe
- Heat Oven Temperature and Prep Skillet – Brush the bottom and sides of a 10-inch cast iron skillet with vegetable oil.
- Sauté Veggies – In a separate large skillet cook the celery and green onion in melted butter to soften.
- Make Roux -Lower the heat to medium, stir the flour into the butter.
- Make the Sauce – Add chicken broth and half and half, poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper. Simmer just until combined.
- Chicken and Mixed Vegetables – Stir in the chicken and vegetables.
- Assemble the Pot Pie – Fit bottom pie crust firmly onto the bottom and sides of the skillet.
- Add Chicken Mixture – Pour the filling into the bottom crust. Add the top crust pinching to seal.
- Egg Wash – Cut slits in the middle of the crust to vent, then brush the top with egg wash.
- Oven – Adjust oven rack to the middle position and bake per the cook time in the recipe until the top crust is golden brown.
- Let Stand – Let chicken pot pie cool in the skillet on a wire rack for a few minutes then slice and serve.
Tips for Making Double Crust Chicken Pot Pie
- Kitchen Tools You’ll Need: One 10-inch cast iron skillet or or pie plate, large skillet to make the filling, sharp knife and chopping board, measuring cups and spoons, wire rack, large spoon and a whisk.
- Do You Have to Use a Cast Iron Skillet? You can make this recipe for pot pie in any oven safe skillet or similar size baking dish.
- Use Fully Cooked Chicken for a Timesaver: 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.
- Refrigerated Pie Crusts Make Easy Prep: I use refrigerated pie crusts in this recipe to make the prep time quicker since there’s no need pull out a rolling pin to roll dough. You’ll use the entire package which contains two crusts. In doing so, it’s easy to whip-up on a weekday when you’re in a time crunch.
- Side Dishes to Serve with Double Crust Chicken Pot Pie: You can serve pot pie on its own for a one dish meal. Otherwise, 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.
Recipe Variations
- Chicken Stock Substitution: You can use chicken stock or chicken broth in this recipe.
- Fresh Herbs: You can also use fresh thyme in place of tarragon.
- Protein: You can make this pot pie with leftover turkey, chicken breasts or cooked chicken thighs.
- Potatoes: Can I add potatoes to the chicken pot pie filling? You absolutely could. They should be cubed and cooked until fork tender prior to adding them to the remaining ingredients and mixed vegetables.
- Wine: You could replace 1/4 cup of the chicken stock with dry white wine.
- Homemade Pie Crust: If you’d like to make the crust from scratch checkout my recipe for 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.
- Blind Bake a Homemade Crust: When using a thicker homemade pie crust it’s advisable to blind bake the crust for a few minutes prior to filling the crust. Fit the crust into the skillet and dock the bottom with a fork. Cover with parchment paper and fill with pie weights or beans. Bake for 8 minutes in a preheated 375°F oven, then remove the pie weights and parchment and proceed with the recipe.
Storage and Leftovers
- Leftovers: Store baked Double Crust Chicken Pot Pie covered with aluminum foil or plastic wrap chilled in the refrigerator for up to 3 days.
- Reheating Chicken Pot Pie: Reheat in single servings in the microwave or a few minutes in an air fryer. You can also reheat in a preheated 350°F oven until heated through.
- Freezer Tips: Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.
More Pot Pie Recipes and Cast Iron Skillet Recipes 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 unsalted butter
- 1 rib celery diced
- 3 green onion chopped
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth or chicken stock
- 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 (bite-size pieces)
- 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 and adjust oven rack to middle position. Brush the bottom and sides of a 10-inch cast iron skillet or similar with vegetable oil. Set aside.
- In a separate large skillet over medium heat melt the butter. Increase to medium-high heat cooking the celery and green onion 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 and half then 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. Crimp the edge.
- 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 brown. Cool on a wire rack for 10 minutes then slice and serve.
Notes
- Chicken Stock Substitution: You can use chicken stock or chicken broth in this recipe.
- Fresh Herbs: You can also use fresh thyme in place of tarragon.
- Protein: You can also make this pot pie with leftover turkey, chicken breasts or cooked chicken thighs.
- Potatoes: 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 mixed vegetables.
- Wine: You could replace 1/4 cup of the chicken stock with dry white wine.
- Homemade Pie Crust: If you’d like to make the crust from scratch checkout my recipe for Flaky Pie Crust.
- Blind Bake a Homemade Crust: When using a thicker homemade pie crust it’s advisable to blind bake the crust for a few minutes prior to filling. Fit the crust into the skillet and dock the bottom with a fork. Cover with parchment paper and fill with pie weights or beans and bake for 8 minutes in a preheated 375°F oven. Remove the pie weights and parchment paper and proceed with the recipe.
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?