Best 6 Double Crust Chicken Pot Pies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken pot pie is a classic comfort food dish that is perfect for a cold winter day. It is a savory stew of chicken, vegetables, and gravy, all encased in a flaky, golden-brown crust. The combination of tender chicken, hearty vegetables, and flavorful gravy makes this dish a winner. This recipe article features two different versions of chicken pot pie: a classic double-crust version and a simpler single-crust version. Both recipes are easy to follow and result in a delicious and satisfying meal. The classic double-crust version is made with a homemade pie crust, while the single-crust version uses a store-bought pie crust. Both recipes can be customized to your liking, with different vegetables, herbs, and spices. Whether you are a seasoned cook or a beginner, you are sure to find a chicken pot pie recipe in this article that you will love.

Here are our top 6 tried and tested recipes!

DOUBLE CRUST CHICKEN POT PIE



Double Crust Chicken Pot Pie image

This double crust chicken pot pie is perfect when you're looking for comfort food and don't have all the time and energy in the world to whip it up! Make sure you check out the step-by-step photos at the bottom of the page, as well as my notes at the end of this recipe.

Provided by Sally

Categories     Dinner

Time 3h25m

Number Of Ingredients 16

1 recipe homemade pie crust*
1 pound skinless boneless chicken breast, cubed
1 cup sliced carrots (about 2 carrots)
1/2 cup sliced celery (about 1 stalk)
1/3 cup unsalted butter
1/3 cup chopped onion
1 teaspoon minced garlic
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 and 3/4 cups chicken broth
2/3 cup half-and-half*
1 cup frozen peas
1 large egg, beaten
optional: sprigs of fresh thyme for garnish

Steps:

  • Prepare the pie crust as directed in my pie crust recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you'll be using both crusts.
  • In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
  • In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
  • Preheat oven to 425°F (218°C).
  • After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
  • Bake for 32 - 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers- the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.

DOUBLE-CRUST CHICKEN POT PIES RECIPE



Double-Crust Chicken Pot Pies Recipe image

Double the deliciousness.

Provided by Southern Living Editors

Time 1h15m

Yield Serves 6

Number Of Ingredients 19

2 (14.1-oz.) pkg. refrigerated piecrusts
½ cup (4 oz.) unsalted butter, divided
2 (6-oz.) boneless, skinless chicken breasts
8 ounces cremini mushrooms, quartered
1 ½ cups diced russet potato (about 1 small)
½ cup chopped yellow onion (from 1 onion)
½ cup diced carrot (about 1 small)
1 tablespoon chopped fresh thyme
2 teaspoons finely chopped garlic (about 3 garlic cloves)
2 teaspoons chopped fresh oregano
¼ cup all-purpose flour
2 ½ cups chicken stock, divided
1 teaspoon kosher salt
1 teaspoon black pepper
¼ teaspoon crushed red pepper
¾ cup frozen green peas
½ cup heavy cream
1 large egg yolk
½ teaspoon water

Steps:

  • Preheat oven to 400°F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust. Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides. Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken; cook until done, 5 to 6 minutes per side. Remove from pan; let stand 10 minutes. Shred the chicken.
  • Add remaining 6 tablespoons butter to skillet. Add mushrooms; cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet; cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes.
  • Whisk together flour and ½ cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock; bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes.
  • Stir together egg yolk and water in a small bowl. Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 ½-inch round. Fill each ramekin with about ¾ cup chicken mixture, pressing down to level mixture. Top each ramekin with 1 (5 ½-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam. Bake at 400°F until golden brown, 22 to 25 minutes.

DOUBLE-CRUST CHICKEN POT PIES RECIPE - (4.4/5)



Double-Crust Chicken Pot Pies Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 20

2 (14.-ounce) package refrigerated pie crusts
1/2 cup (4 ounces) unsalted butter, divided
2 (6-ounce) boneless, skinless chicken breasts
8 ounces cremini mushrooms, quartered
1 1/2 cups russet potato, diced (about 1 small)
1/2 cup cups russet potato, diced (about 1 small)
1/2 cup yellow onion, chopped
1/2 cup carrot, diced
1 tablespoon fresh thyme, chopped
2 teaspoons garlic, finely chopped (about 3 garlic cloves)
2 teaspoons chopped fresh oregano
1/4 cup all-purpose flour
2 1/2 cups chicken stock, divided
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
3/4 cup frozen green peas
1/2 cup heavy cream
1 large egg yolk
1/2 teaspoon water

Steps:

  • Preheat oven to 400°F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust. Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides. Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes. Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken; cook until done, 5 to 6 minutes per side. Remove from pan; let stand 10 minutes. Shred the chicken. Add remaining 6 tablespoons butter to skillet. Add mushrooms; cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet; cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes. Whisk together flour and 1/2 cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock; bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes. Stir together egg yolk and water in a small bowl. Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 1/2-inch round. Fill each ramekin with about 3/4 cup chicken mixture, pressing down to level mixture. Top each ramekin with 1 (5 1/2-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam. Bake at 400°F until golden brown, 22 to 25 minutes.

DOUBLE-CRUST CHICKEN POT PIE



Double-Crust Chicken Pot Pie image

This just might be the ultimate deep-dish chicken pot pie. Lots of veggies and fresh herbs go into the tasty, creamy filling, and an impressive lattice crust makes the pie as picture-perfect as it is delicious.

Provided by Erin Jeanne McDowell

Categories     main-dish

Time 3h20m

Yield One 10-inch deep-dish skillet pie

Number Of Ingredients 19

5 tablespoons unsalted butter
1 large sweet onion, diced
3 large stalks celery, diced
3 medium carrots, peeled and diced
3 cloves garlic, minced
1/3 cup all-purpose flour, plus more for dusting
3 cups chicken broth
1 bay leaf
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
1/3 cup heavy cream
3 1/2 cups chopped cooked chicken (from a rotisserie chicken, for example)
1 1/3 cups fresh or frozen peas
3/4 teaspoon kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup chopped parsley
Dough for 4 single-crust pies or 2 double-crust pies (homemade or store-bought), divided into 2 even pieces and well chilled
1 large egg beaten with 1 tablespoon water
Finely grated Parmesan, for sprinkling

Steps:

  • Make the filling: In a large pot, heat 2 tablespoons butter over medium heat. Add the onions, celery and carrots and cook, stirring, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  • Add the remaining 3 tablespoons butter. Once melted, stir in the flour. Cook the mixture, stirring constantly, until it just starts to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the bay leaf, rosemary and thyme. Adjust the heat and simmer for 15 minutes.
  • Stir in the cream, chicken and peas and return to a simmer. Simmer for 4 to 5 minutes more. Remove the mixture from the heat. Stir in the salt and pepper. Ideally, cool it completely. Remove and discard the bay leaf, and stir in the parsley. Taste and add more salt and pepper, if desired.
  • Meanwhile, prepare the crust: Have a 10-inch cast-iron or ovenproof skillet ready. On a lightly floured surface, roll out half of the pie crust to a thickness of about 1/4 inch, making a circle about 3 inches wider all around than the skillet. Gently transfer the dough to the skillet, lining the bottom and easing it up the sides, allowing any excess to drape over the edge of the pan (aim for about 1 inch excess dough all the way around the pan). Refrigerate for 30 minutes.
  • While the bottom crust is chilling, roll out the remaining dough on a lightly floured surface to 1/4 inch thick. Gently transfer the dough to a parchment-lined baking sheet, then use a pastry wheel to cut it into 1 1/2- to 2-inch wide strips. Cover with plastic wrap and refrigerate for 15 minutes.
  • Pour the cooled filling into the chilled bottom crust and spread evenly. Remove the chilled dough strips from the fridge. Lay strips over the filling, leaving almost no space between them. When the pie is covered, rotate the pan and pull back every other strip of dough, then weave in a fresh strip to create a lattice. Lay the strips back over the new piece of dough, the repeat the process - this time pulling back all the pieces of dough that didn't get moved the first time. Continue until the entire pie is latticed.
  • Press the dough together at the edges all the way around the pie; use scissors to trim away any excess dough, then fold the bottom crust up and over the lattice. Dip your finger in water and run it along the edges to help seal it. Use a floured fork to press around the edges to seal the dough together and crimp the crust. Refrigerate for 30 minutes.
  • Preheat the oven to 425 degrees F and place a rack in the lower third of the oven. Brush the egg mixture over the top of the pie and sprinkle it with Parmesan. Bake for 30 minutes; lower the oven temperature to 375 degrees F and continue baking until the crust is deeply golden brown (the filling may bubble through the top crust a bit), 40 to 50 minutes more.

EASY DOUBLE-CRUST CHICKEN POT PIE



Easy Double-Crust Chicken Pot Pie image

Double-crusted chicken pot pie.

Provided by Momma Higg

Time 45m

Yield 8

Number Of Ingredients 8

4 cups chopped cooked chicken
1 (10.5 ounce) can condensed cream of celery soup
1 ¼ cups chicken stock
½ cup sour cream
1 teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
1 (14.1 ounce) package double-crust pie pastry, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix chicken, condensed soup, chicken stock, sour cream, pepper, onion powder, and garlic powder together in a bowl.
  • Place one pie crust in a 9-inch pie plate. Pour filling on top and cover with remaining crust. Crimp the edges to seal the top crust.
  • Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Cover the edges with foil if needed, to protect from browning.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 25 g, Cholesterol 65.3 mg, Fat 29 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 8.6 g, Sodium 696.5 mg, Sugar 0.8 g

DOUBLE-CRUST CHICKEN POT PIE



Double-Crust Chicken Pot Pie image

Deliciously creamy double-crust pot pie loaded with veggies and baked to perfection!

Provided by rose.e.bronson

Time 1h30m

Yield 10

Number Of Ingredients 16

1 (14.1 ounce) package double-crust pie pastry, thawed
8 ounces cooked, cubed chicken breast meat
2 tablespoons olive oil
½ medium onion, chopped
1 medium sweet potato, diced
1 medium Yukon Gold potato, diced
½ cup diced carrots
½ cup diced green beans
½ cup fresh corn kernels
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups low-sodium vegetable broth, divided
¾ cup sour cream
½ cup heavy cream
½ cup milk
1 tablespoon salt-free seasoning blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.
  • Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.
  • While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.
  • Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.
  • Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.

Nutrition Facts : Calories 431 calories, Carbohydrate 31.6 g, Cholesterol 56.3 mg, Fat 28.9 g, Fiber 3 g, Protein 12 g, SaturatedFat 11.8 g, Sodium 288.5 mg, Sugar 2.7 g

Tips:

  • Use a sharp knife to cut the vegetables into even pieces so they cook evenly.
  • If you don't have a pastry brush, you can use a spoon to brush the egg wash on the pie crust.
  • To prevent the pie crust from getting too brown, cover it with foil during the last 15 minutes of baking.
  • Let the pie cool for at least 15 minutes before serving so the filling has time to set.

Conclusion:

This double-crust chicken pot pie is a hearty and delicious meal that is perfect for a cold winter day. The flaky crust and creamy filling are sure to please everyone at the table. With a few simple tips, you can make this pie at home with ease. So next time you're looking for a comforting and satisfying meal, give this recipe a try.

Related Topics