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Double Crust Chicken Pot Pie Recipe

Double Crust Chicken Pot Pie

Course Main Course
Cuisine American
Keyword double-crust-chicken-pot-pie
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 420kcal
Author Melissa Sperka


  • 5 tablespoon butter
  • 1 rib celery diced
  • 3 green onion chopped
  • 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.


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