This double crust chicken pot pie turns leftover or rotisserie chicken into a golden, flaky dinner that feeds a crowd with very little fuss. A creamy sauce built on butter, flour, broth, and milk coats tender chicken and frozen mixed vegetables, then bakes between two refrigerated pie crusts.
The whole pie comes together in about 80 minutes, and most of that is hands off oven time. Cooked chicken keeps the work short, and a thick homemade sauce keeps every slice sturdy instead of runny.
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Why This Double Crust Chicken Pot Pie Recipe Works
Making the filling from scratch takes about 15 minutes and tastes far better than a canned soup shortcut. A quick roux of butter and flour thickens broth and milk into a velvety sauce, and poultry seasoning gives it that familiar savory flavor.
Thawed vegetables matter here. Frozen vegetables that go in icy release water in the oven and thin the filling, so spread them on a plate for 20 minutes before you start. Refrigerated crusts also save time, and they bake up crisp and golden when you shield the edges with foil.
Because the sauce is cooked until thick before it goes into the crust, the pie slices cleanly after a short rest. That makes it a dependable dish for weeknights, potlucks, and using up leftover chicken.
Ingredients for Double Crust Chicken Pot Pie
- 1/3 cup unsalted butter
- 1/3 cup chopped onion
- 1/3 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1 3/4 cups low sodium chicken broth
- 1/2 cup milk (2% works well)
- 2 1/2 cups cooked shredded chicken (rotisserie or poached breast)
- 2 cups frozen mixed vegetables, thawed
- 1 box refrigerated pie crusts (2 crusts, 14.1 oz)
Chicken. About 12 ounces of cooked meat gives you 2 1/2 cups. Shred it into small pieces so every forkful has a bit of chicken, and let it cool slightly before it goes into the sauce.
Butter and flour. Equal amounts by volume make a smooth roux. Cook it for a full minute after the flour goes in so the raw taste fades.
Broth and milk. Low sodium broth lets you control the salt, since the crusts and chicken already carry some. Add the liquids slowly while whisking so no lumps form.
Pie crusts. Let the box sit at room temperature for 15 minutes so the dough unrolls without cracking. One crust lines the plate and one covers the top.
How to Make Double Crust Chicken Pot Pie
1. Prep the plate and oven. Heat the oven to 425 degrees F and set a baking sheet on the lower rack. Press one crust into a 9 inch deep dish pie plate and keep the second crust chilled until you need it.
2. Cook the onion. Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 2 to 3 minutes, stirring, until it turns soft and clear.
3. Build the roux. Whisk in the flour, salt, pepper, and poultry seasoning, then cook for 1 minute until the paste bubbles gently and smells lightly toasty.
4. Add the liquids. Pour in the broth and milk a little at a time while whisking. Simmer for 4 to 5 minutes until the sauce coats the back of a spoon and bubbles at the edges.
5. Fold in the filling. Stir in the chicken and thawed vegetables, take the pan off the heat, and let the filling cool for 5 minutes. Spoon it into the crust and level the top.
6. Top and bake. Cover with the second crust, trim, and crimp the edges to seal. Cut 4 slits in the top, set the pie on the baking sheet, and bake for 35 to 40 minutes, covering the rim with foil for the last 15 minutes. The pie is ready when the crust is deep golden and the center reads 165 degrees F. Rest for 5 minutes before slicing.
How to Serve Double Crust Chicken Pot Pie
Cut the pie into 8 wedges and serve it hot with a simple side. Fluffy dinner rolls are great for dragging through the sauce, while an easy green bean casserole turns it into a seasonal plate. For something lighter, try air fryer asparagus or air fryer broccoli with Parmesan.
How to Store and Reheat Double Crust Chicken Pot Pie
Refrigerate leftovers within 2 hours, covered, and use them within 3 to 4 days. Reheat slices in a hot oven at 350 degrees F for 15 to 20 minutes, loosely covered with foil, until the center reaches 165 degrees F. For the freezer, wrap cooled slices tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.
Tips and Variations for Double Crust Chicken Pot Pie
Use cooked chicken. Leftover roast chicken, rotisserie chicken, or poached breast all work. Remove the skin and any bones before shredding.
Thaw the vegetables. Rinse them under cool water in a colander, then pat dry. Dry vegetables keep the sauce thick.
Season in stages. Taste the sauce before adding the chicken. The crusts add salt, so hold back unless it tastes flat.
Protect the edges. Fold foil into strips and wrap them around the rim halfway through baking to prevent dark edges.
Add herbs. A teaspoon of fresh thyme or a spoonful of chopped parsley stirred into the filling adds a fresh note.
Swap the vegetables. Use peas and diced carrots instead of the mixed bag, or add sauteed mushrooms for earthy flavor.
Try a shiny top. Brush the top crust with a beaten egg and a splash of milk before baking for a glossy finish.
Check the safe temperature. Cooked chicken dishes should reach 165 degrees F when reheated, and the FDA safe minimum internal temperature chart lists the target for poultry.
Frequently Asked Questions About Double Crust Chicken Pot Pie
Can I make Double Crust Chicken Pot Pie ahead of time?
Yes. Cool the filling completely, assemble the pie, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the bake time since the filling starts cold.
Why is my Double Crust Chicken Pot Pie runny?
Runny filling usually means the sauce was not simmered until thick or the vegetables were still icy. Cook the sauce until it coats a spoon, thaw and dry the vegetables, and rest the baked pie for 5 minutes so the filling sets.
Can I freeze Double Crust Chicken Pot Pie?
Yes. Freeze baked slices wrapped tightly for up to 2 months. Thaw them overnight in the refrigerator and reheat until they reach 165 degrees F.
What can I use if I do not have refrigerated pie crusts?
Any double pie dough works. Homemade dough, or a frozen deep dish shell plus a flat top crust, bakes the same way.
What size pie plate should I use?
A 9 inch deep dish plate holds the filling ideal. A shallow plate may overflow, so set a baking sheet underneath to catch drips.
Double Crust Chicken Pot Pie
Equipment
- 9 inch deep dish pie plate
- Medium saucepan
- Whisk
- Baking sheet
Ingredients
Main Ingredients
- ⅓ cup unsalted butter
- ⅓ cup chopped onion about 1/2 small onion
- ⅓ cup all purpose flour
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp poultry seasoning
- 1 ¾ cup low sodium chicken broth
- ½ cup milk 2% or whole
- 2 ½ cup cooked shredded chicken about 12 oz, skin removed
- 2 cup frozen mixed vegetables thawed and patted dry
- 1 box refrigerated pie crusts (2 crusts, 14.1 oz) at room temperature for 15 minutes
Instructions
Cooking
- Heat the oven. Set a rack in the lower third, place a baking sheet on it, and heat to 425 degrees F while you fit one pie crust into a 9 inch deep dish plate.
- Soften the onion. Melt 1/3 cup butter over medium heat, stir in the onion, and cook about 3 minutes until translucent and tender.
- Make the roux. Sprinkle over the flour, salt, pepper, and poultry seasoning, and whisk for 1 minute until a thick paste forms.
- Thicken the sauce. Slowly whisk in the broth and milk, then simmer 4 to 5 minutes until glossy and thick enough to coat a spoon.
- Combine and fill. Fold in the chicken and vegetables, cool 5 minutes, and scoop the filling into the lined plate.
- Cover and bake. Lay the second crust on top, crimp, cut 4 vents, and bake 35 to 40 minutes, shielding the rim with foil for the last 15 minutes, until golden and 165 degrees F in the center. Rest 5 minutes before cutting.
