This Double Crust Chicken Pot Pie is the ultimate comfort food — a warm, savory filling of tender chicken, colorful vegetables, and a creamy sauce all wrapped in a golden, flaky double crust. Every bite is cozy and satisfying, making it perfect for family dinners, Sunday meals, or anytime you crave a classic homestyle dish.
Why You’ll Love This Recipe
Hearty and Satisfying – Packed with lean chicken and wholesome veggies.
Golden Double Crust – Buttery pastry on top and bottom for extra comfort and flavor.
Nutritious Balance – Protein, veggies, and a creamy sauce for a complete meal in one dish.
Perfect Make-Ahead Meal – Can be prepped in advance and baked when ready.
Ingredients
For the filling:
- 2 cups cooked chicken breast, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup diced potatoes
- ½ cup diced celery
- 1 small onion, diced
- 3 tbsp light butter
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup low-fat milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
For the crust:
- 2 ready-to-use refrigerated pie crusts (or homemade light pastry)
Instructions
1. Preheat Oven
Preheat your oven to 400°F (200°C).
2. Cook the Vegetables
In a large skillet, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Cook until slightly softened, about 5 minutes.
3. Make the Sauce
Sprinkle flour over the vegetables and stir to coat. Slowly pour in chicken broth and milk, whisking until smooth. Cook until thickened, about 5–6 minutes. Season with salt, pepper, and thyme.
4. Add the Chicken and Peas
Stir in cooked chicken and peas. Remove from heat.
5. Assemble the Pie
Place one pie crust into a 9-inch pie dish. Pour in the filling, then cover with the second crust. Trim and crimp edges, and cut small slits on top for steam to escape.
6. Bake
Bake for 30–35 minutes or until crust is golden brown. Let cool for 10 minutes before slicing and serving.
Nutritional Information
Calories: 320
Protein: 20g
Fat: 13g
Carbohydrates: 32g
Sugar: 4g
Fiber: 3g
Tips for Success
- Prevent a Soggy Bottom – Pre-bake the bottom crust for 8 minutes before filling if you prefer a crisper base.
- Use Leftover Chicken – Rotisserie chicken works perfectly here for a quick prep.
- Switch Up the Veggies – Add mushrooms, corn, or green beans for variety.
Why This Recipe Works
The double crust creates a buttery, flaky shell that perfectly complements the rich, savory filling. Using lean chicken breast and plenty of vegetables keeps it balanced and wholesome while still feeling indulgent.