If you are a fan of homestyle comfort food, then print this recipe for Double Crust Chicken Pot Pie right now. Seriously. Like right now. I’ll wait. This 100% from-scratch recipe is bite after bite of yummy goodness that will take you back to your childhood. Or to someone else’s childhood where they had homemade chicken pot pies. Either way, this is good.
Homestyle Double Crust Chicken Pot Pie
This is a true story: I have never made a chicken pot pie before this post. My husband? He LOVES chicken pot pie. But he loves those little frozen jobs that are hard as bricks and are super tiny. And is it just me, or do they take FOREVER to cook?
Hockey pucks, ya’ll. Straight up hockey pucks.
I have been promising my main squeeze for years that I would one day make him his very own chicken pot pie from scratch. You know, put a little home-cookin’ on it. Extra love, lots of butter, and all that good stuff.
This is my first effort, and I’ll have to brag on myself just a little. It is damn good. Rich and thick gravy full of tender, seasoned chicken and homestyle vegetables between two buttery, flaky layers of real-deal pie crust. Count me all the way in.
To be honest, I’ve always been a little intimidated by the thought of making a chicken pot pie from start to finish. I’m not sure why, but it always seemed like such a massive undertaking.
News flash: it is pretty freaking easy. Even if you make your own crust like I did. If you don’t have time (or the desire) to make your own pie crust, you can skip this part and buy a store-bought crust. No judgment here. You do you. And there are some very delicious pie crust options these days, and this recipe will be just as amazing.
If you decide to jump in like I did and make your own pie crust, we’ll show you how.
Double Pie Crust for Chicken Pot Pie:
First, let me state that my attempt at this pie crust is a little more “flaky” than a normal pie crust. I used a combination of lard and butter, and I left the pie dough on the drier side. I didn’t want it to taste like a pie crust you would use for a sweet dessert. I was going for buttery and crumbly and thick.
This is super easy to make, and since this isn’t a fussy recipe, it doesn’t have to look picture perfect. Below are step by step instructions on how to do it. I’m going into very high detail, but no worries, it is really easy.
Step 1 – Spoon all purpose flour into a LEVEL measuring cup. You don’t want to just stick your cup down into the flour and scoop it. Why? That packs the flour and will cause you to use too much. Just spoon, scrape it level across the top. Once you have your flour measured, stir in salt and baking powder.
Step 2 – Cut COLD lard and butter into small cubes or chunks. Add it into the flour mixture. We used half butter and half lard for our fat in this chicken pot pie crust recipe. Why not all butter? I love butter. I really do. It gives a flavor to your recipes like nothing else can. But I also like the results and flakiness that using lard gives. Totally up to you, but your results will vary based on your fat.
Step 3 – Using a pastry cutter or a couple of forks, QUICKLY work the butter and lard into the flour. You need to work fast, or else the fat will get warm. So what? Well…if it gets warm, it won’t stay in little pieces. You want those little pieces to stay cold, because that is what creates the tender, flaky crust. (Science and stuff.) If it is taking you a while to get this part done, pop the mixture into the freezer for a minute or two to chill. Everyone always says to “work your pie crust until you have pea-sized crumbs”. Whatever. I work mine until I have a random mixture of sizes. My “peas” come in all sizes.
Step 4 – After you have a good crumb, gently toss in several tablespoons of ICE COLD water. Use a fork and lightly toss the dry crumb mixture with the water. You want the dough to be lightly moist. Divide the pie crust mixture into two parts. Gather up the loose crumbs and press them into two disc shapes. If your discs won’t come together, add a little more cold water. Wrap the crust discs tightly in plastic wrap and put them in the fridge for at least one hour. Longer is better; overnight is the best. When you are ready to use them, roll one of the discs out to match your pie plate size. Be sure to flour your working surface and your rolling pin.
Once you have your bottom crust rolled out, carefully place it into a pie plate. I used a 9 inch standard depth pie plate for this chicken pot pie.
Now, here’s where you have to make a choice. If you want a nice crust on bottom, you want to par bake your crust. Otherwise you can skip this step. Me? I want my bottom crust as flaky and golden as possible. To do this, prick a few holes into the crust. Then, bake at 425 degrees for about 12 – 15 minutes until it starts to get golden around the edges. See the picture above for an example.
TIP: Have a pizza baking stone? Let it preheat in the oven. Place your pie plate directly on the baking stone while baking. This will help heat the crust from the bottom and give you the best results possible.
What’s inside this Chicken Pot Pie?
Now that we have thoroughly discussed the crust, let’s talk about the main event: the chicken pot pie filling. Our recipe for this homestyle chicken pot pie contains only the smoothest, creamiest, most heavenly homemade gravy EVER.
To make it, get the complete instructions at the bottom of this post. But it involves and entire stick of butter, so you know it is going to be good.
Melt the butter in a skillet over medium-low heat. You aren’t in a hurry, ok? Once the butter is bubbly and starts to brown, whisk in flour, salt, pepper and seasonings. Most chicken pot pies call for dried thyme, which is perfect. However I wanted to have that warm sage taste, so I used a teaspoon of dried poultry seasoning.
Cook and stir the butter, flour and seasoning mixture for a couple of minutes until it is smooth and creamy. Don’t skip this step. You want to cook the flour so it doesn’t taste like…well..flour. Gradually whisk in chicken broth and whole milk. Cook and stir until it is smooth and creamy. Then remove from heat and stir in your chicken and vegetables.
So let’s talk Veggies and Chicken:
You can use fresh. You can use frozen. You can use canned.
You can use our combo, or your own faves.
For our Homestyle Double Crust Chicken Pot Pie, we used a combination of fresh vegetables and canned. If you use fresh vegetables, you will want to cook them in butter until they are crisp-tender. The goal is to use about 3 cups in total of veggies. Our picks? Potatoes, carrots, celery, onions, peas, and corn.
More Chicken Recipes You Have to Try:
For this chicken pot pie, we used 3 cups of cooked, chopped chicken. You can use leftover chicken, rotisserie chicken, boiled chicken. Whatever you have on hand. Personally, I like to use nicely seasoned browned chicken. This way you get the benefit of the flavor. Boiled chicken is kinda bland.
Stir the prepared vegetables and chicken into the gravy.
Then pour the chicken pot pie filling into the prepared par baked pie crust. Try to mound it in the center.
Roll out the other pie crust just like you did the first. It will be a bit crumbly, so be careful. If it cracks or breaks, don’t stress. Just add a little water and press and patch the crust with the scraps.
Seal and crimp the edges of the chicken pot pie with a fork. Brush the top with egg wash and cut a few slits into the top to let the steam escape while cooking.
Ok, you have done all this work. Time to make Chicken Pot Pie Magic.
Bake the prepared pot pie in the oven until it is golden, about 40 minutes. Cooking time will vary based on your oven. So if it needs a little longer, cook it a little longer. Don’t be afraid to get that crust nice and brown. That’s what makes it taste great.
Look at how perfect this is! And your home will smell scrumptious for hours with the aroma of the chicken pot pie baking. The buttery-flaky crust filled with savory chicken and hearty vegetables is truly one of the most comforting meals I’ve ever had.
TIP: Let the Chicken Pot Pie sit for 15 minutes before digging in. I know it will be hard to resist, but this gives the gravy and filling time to set up and cool off.
I scored MAJOR brownie points with the hubby on this recipe, ya’ll. He said it was the best chicken pot pie he had ever had in his life. And this is from the man who has eaten a LOT of chicken pot pies.
Of course, he may have been telling me this to make me happy. Shrug. I can live with it. Because check out this crust! Flaky and tender, it really makes the whole meal amazing.
We would LOVE to hear about your favorite home-cooked meals so leave us a comment below.
Homestyle Double Crust Chicken Pot Pies
This recipe is the ultimate in comfort food. Two layers of buttery and flaky homemade pie crust filled with tender chicken, hearty vegetables and a savory gravy.
For the Double Pie Crust
- 2 2/3 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup lard chilled, cubed
- 1/2 cup butter chilled, cubed
- 8 - 10 tablespoons ice water
- egg wash
For the Chicken Pot Pie Filling
- 10 tablespoons butter divided
- 1 small potato peeled, diced
- 1 carrot peeled, diced
- 1 celery stalk chopped
- 1/2 small onion diced
- 15 ounce canned English peas drained
- 15 ounce corn drained
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 1/4 cup chicken broth
- 1 1/4 cup whole milk
- 3 cups cooked chicken chopped
For the Pie Crust
Combine the flour, salt, and baking powder in a large bowl.
With a pastry cutter or forks, blend the cold cubes of lard and butter into the flour mixture. Blend until the crumbs are roughly pea-sized.
Add the ice water to the flour mixture one tablespoon at a time, using a fork to lightly toss the dry mix into the wet.
When the crumbs are moist, gather the crust mix and divide it into two equal parts. Form each part into a disc shape and wrap in plastic wrap. Refrigerate for at least one hour.
After the pie crust has chilled, roll out on a floured surface with a well-floured rolling pin to desired size to fit the pie plate. See chicken pot pie instructions below for more.
For the Chicken Pot Pie Filling
Preheat oven to 425. Roll out bottom pie crust and carefully place it in the bottom of a 9 inch pie dish. Pierce with a fork several times.
Par bake the pie crust for 12-15 minutes until it is slightly golden. Remove from oven and cool completely on a wire rack.
In a skillet, melt two tablespoons of the butter over medium heat.
Cook the chopped potato, carrots, celery and onions untl they are crisp tender, about 10 minutes. Transfer to a bowl and set aside.
In the same skillet, melt the remaining butter over medium LOW heat.
Whisk in the flour, salt, poultry seasoning, and pepper. Cook and stir until smooth and bubbly for 2 - 3 minutes.
Gradually stir in the chicken broth and milk, whisking after each addition. Continue to cook and stir until the gravy is thick and creamy.
Remove from heat. Stir in the cooked vegetables, the peas, corn, and cooked chicken. Set aside.
Pour the filling in the prepared bottom pie crust. Keep the filling mounded in the center the best you can.
Roll out the other pie crust just until it is large enough to top the pie plate and filling. Try to keep it as thick as possible. Carefully place the pie crust on top of the filling.
Seal the top pie crust to the edges of the pie dish. Fill in any holes with pie crust scraps. Crimp the edges with a fork.
In a small bowl, whisk together an egg and 1/3 cup of water. Brush the top of the chicken pot pie with the egg wash. Cut 6 slits into the top of the pie crust to let the steam escape.
Bake the pot pie on center oven rack for 40-45 minutes until the crust is golden brown. Adjust time based on how your oven cooks.
Cool for 15 minutes before serving.