Do you need a fabulous comfort food recipe, especially when the temperatures outside are freezing cold? You’ve come to the perfect spot to discover how to make a Chicken Pot Pie with Double Crust that is guaranteed to hit the spot and have your family and friends asking for seconds!

To warm you up, it just doesn’t get much better than this classic comfort food.

The filling for this chicken pot pie has a rich, satiny, creamy, buttery sauce with hearty chunks of chicken, fresh veggies, some cheese, and garlic! This savory pie filling is packed between two golden sheets of flaky and buttery pie crust . . . just so yummy in both flavor and texture. Because it is so easy to make, Chicken Pot Pie is one of the most popular recipes and perfect for any novice cook to master.

Classic Chicken Pot Pie

Too busy to cook? Oh yes, you certainly can pick up frozen chicken pot pies in your grocery store. But is so worth it to have one that is homemade. In comparison, this homemade recipe has a very hefty, generous filling, and includes fresher, higher-quality ingredients. And the best part is that it’s freezer friendly. It can be made ahead on the weekends and simply reheated on busy weeknights.

Once you make a homemade chicken pot pie, you’ll join the thousands who’ve never gone back to buying store-bought versions.

What You Need For The Chicken Pot Pie Filling

This is a loaded pot pie and literally a meal all by itself!

So let’s gather up our ingredients and get to the kitchen!

“Andiama a cucina” (let’s go to the kitchen)!

For the Pie Crust:

Either a store-bought double pie crust or puff pastry will be OK, but for best results, prepare homemade pie dough, using:

  • Jumbo egg
  • Flour
  • Sour cream
  • Butter
  • Salt

For the Filling:

  • Rotisserie Chicken – Already roasted for you, however, you can always roast your own chicken; bones and skin removed; use both dark and light meat.
  • Butter – To saute’ vegetables and garlic
  • Garlic and Onion – The aromatic base that adds a tremendous amount of wonderful flavor! Also used in most of my soups such as Creamy Chicken Noodle Soup and Instant Pot Pasta e Fagiole Soup.
  • Carrots, Onion, Celery, Mushrooms, Potatoes and Peas – Super loaded, right? Use frozen peas and add them at the very end so that they keep their bright green color and firmness. Adding peas at the start of the recipe causes them to become mushy in texture and discolored.
  • Sage, Thyme, Salt, and Pepper – A perfect, subtle addition of flavorful herbs.
  • Flour – To thicken and make a roux for the sauce.
  • Heavy Cream – Oh yea! Cream perfectly creates a rich, satiny texture throughout the pot pie.
  • Chicken Broth – Necessary to form the sauce along with the cream.
  • Fontina cheese (optional) – if you want an element of cheese included.
Chicken Pot Pie |

How To Make Chicken Pot Pie & Helpful Step-by Step Photos

  • Saute’ onions, carrots, celery, and garlic in butter.
  • Add mushrooms, herbs, and flour. The flavor really develops in this step!
  • Add cream and chicken broth.
  • Simmer, stirring occasionally to thicken.
  • Add cheese, potatoes, and peas.
  • Add chicken
  • Roll out half of the pie crust dough into a 12″ circle and place and fit it into a larger pie dish.
  • Add the filling to the crust.
  • Roll out the top half of the pie dough into another 12″ circle and place it on top of the filling.
  • Cut slits in the dough for the hot steam to escape.
  • Brush egg wash over the top for a golden shimmering color which is more appetizing than an otherwise dull appearance.
  • Bake in preheated oven at 425°F (218°C) until golden brown.
  • Roll out the second half of the dough into a 12-inch circle, and lay it over the filling.
  • Slice a few small slits in the top crust, to release the hot steam.
  • Seal the pie crust edges by crimping with your fingers.

See recipe card below for all of the specific instructions and ingredient measurements.

Don’t you just love delicious food with uncomplicated recipes. This Chicken Pot Pie recipe is one that you’ll enjoy and earn a spot in your recipe box! Let me know what you think if you make it! I’d love to know!

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The Ultimate Chicken Pot Pie | La Bella VIta Cucina

Old-Fashioned Double Crust Chicken Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 30 minutes
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 1 – ½ pot pies 1x
  • Category: Chicken
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

The ultimate in comfort foods, this homemade Chicken Pot Pie is loaded with fresh vegetables and heavenly herbs and spices.  You’ll never want to reach for another store-bought chicken pot pie again. 

Buon Appetito!

Ingredients

Scale

For the Crust:

  • 2 cups flour, plus more for kneading and rolling out the crust
  • 1–1/2 tsp. baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 Tablespoons butter, cut into small pieces and chilled
  • 1 cup buttermilk

For the Filling:

  • 4 Tablespoons regular butter
  • 1 medium onion, chopped fine
  • 1 large garlic clove, finely minced
  • 2 fresh carrots, peeled and cut up 1/4″ pieces (about 2/3 cup)
  • 2 celery stalks, cut into 1/4″ pieces (about 1/2 cup)
  • 8 oz. crimini mushrooms, sliced
  • 1/2 teaspoon freshly cracked sea salt (table salt is fine)
  • 1/2 teaspoon freshly cracked black pepper (white pepper is also fine)
  • 1 teaspoon fresh sage, finely minced
  • 1–1/2 teaspoon fresh thyme, finely minced
  • 1/3 cup all-purpose flour
  • 2 small russet potatoes, cut into 1/4” pieces
  • 2–1/4 cups chicken broth
  • 1 cup heavy cream
  • 4 oz. shredded Fontina cheese
  • 1 2-1/2 pound rotisserie chicken with skin and bones discarded, meat shredded into bite-size pieces (3 cups)
  • 1 cup frozen baby peas
  • 1 jumbo egg, lightly beaten

Instructions

For the Crust:

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
  2. Cut butter into the flour mixture with a pastry blender until the mixture is coarse and small pieces of butter remain.
  3. Pour in the buttermilk and stir until incorporated.
  4. On a lightly floured surface, with floured hands, put the ball of dough on the lightly floured surface and sprinkle with a little more flour. The dough will be quite sticky!
  5. Knead a few times until the dough comes together and it’s not so sticky.
  6. Flatten into a disk and wrap in plastic wrap.
  7. Place in the refrigerator for 1 – 24 hours before rolling out.
  8. After the dough has chilled, place the disk on a lightly floured surface and roll out to an 11″ circle.
  9. Carefully pick up the dough and place it in a 9 or 9½” deep dish pie plate.
  10. Trim any excess and fold edges under and crimp.
  11. Place in a 350-degree oven and par-bake for about 10 minutes.
  12. Remove from the oven and set aside.

For the Filling:

  1. Place an oven rack on the lowest position and heat the oven to 425 F degrees
  2. Melt butter in a medium-sized pot over medium heat.
  3. Add onions, garlic, carrots, celery, salt, and pepper.  Cook until vegetables are slightly soft for 5 minutes.
  4. Add the mushrooms, sage, and thyme.
  5. Add flour and cook, stirring continually until golden brown for 2 minutes.
  6. Slowly stir in the cream and chicken broth and bring to a boil on medium-high heat.
  7. Stir in the shredded Fontina cheese (optional).
  8. Stir in the potatoes and peas.  
  9. Reduce heat to medium and simmer until the sauce is thick and the potato is tender, about 10 minutes.
  10. Take the pot off the heat and stir in the chicken.  Add a few more tablespoons of cream if the sauce is too thick.
  11. Place one layer of pie dough on the bottom of the largest pie pan you have — if you don’t have a larger pie pan, then this will make one regular pie size plus one small pie or small casserole.  It is a LOT!
  12. Roll out the second, top layer of pie dough and then very loosely place it around the rolling pin.  Take it over the pie dish with filling and gently ‘unroll’ this dough onto the filling.
  13. Trim overhanging extra dough to about ½” from the edge of the pie dish.
  14. Pinch the bottom layer of pie dough with the top layer of pie dough with your fingers, pressing the two layers of pie dough firmly together.
  15. Cut four 2″ long slits on top of the pie dough.
  16. Brush the top of the pie and edges with beaten egg.
  17. Place the pie on a baking sheet or pizza pan.  
  18. Bake until the top is light golden color, 20 minutes.
  19. With aluminum foil cover the edges of the pie crust or use a pie crust shield to prevent the edges from becoming too brown. 
  20. Reduce oven temperature to 375 F degrees, rotate the pot pie, and bake for another 10 minutes until the top crust is a deep golden brown.
  21. Allow the pie to set and cool on a wire rack for at least 45 minutes.

Buon Appetito!

Mangia,

Roz

Notes

Recipe influenced by America’s Test Kitchen.  Pie crust recipe is a creation of Roz Corieri Paige and not credited to ATK.