Name: Chicken Pot Pie (From Scratch, Double Crust)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all purpose flour plus more for dusting; 1 tsp salt; 2 sticks salted butter diced into pea sized pieces; 3/4 cup ice cold water; 3 chicken breast (cubed); 1 tsp salt; 1/2 tsp ground black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 2 tbs vegetable oil; 3 whole carrots peeled and thinly sliced; 2 ribs celery thinly sliced; 1 medium gold potato peeled and chopped into small cubes; 1 yellow onion diced; 2 cloves garlic minced; 4 tbs salted butter; 1/4 cup all purpose flour; 1 cup milk; 1 cup chicken broth; 1 cup frozen peas; 1 tsp dried thyme

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Homemade chicken pot pie is the epitome of comfort food, delivering a warm hug in every bite. With a flaky, buttery double crust cradling a savory, creamy filling brimming with tender chicken, vibrant veggies, and fragrant herbs, this dish is every bit as satisfying to make as it is to eat. It evokes memories of family dinners and cozy evenings, making it a beloved staple in many American homes.

Chicken Pot Pie (From Scratch, Double Crust)

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When I first attempted to create my own version of chicken pot pie, I was amazed by how the aroma filled the kitchen, beckoning everyone to gather around the table. The rich flavors of the chicken and vegetables mingled with the comforting goodness of the crust, instantly transporting me to those childhood moments of sharing food and laughter. Chicken Pot Pie (From Scratch, Double Crust) is surprisingly easy to make, budget-friendly, and perfect for feeding a crowd. I can’t wait for you to experience the delight of making this classic dish from scratch!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Pot Pie (From Scratch, Double Crust)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Pot Pie (From Scratch, Double Crust)

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in under an hour of active prep time, making it perfect for a weeknight meal.
Irresistible Flavor: The combination of seasoned chicken, fresh vegetables, and a creamy sauce creates a comforting symphony of tastes.
Eye-Catching Appeal: The golden crust with delightful slits looks inviting and impressive, making it a fantastic centerpiece for any meal.
Flexible Serving: Enjoy it as a hearty dinner, an appetizer for gatherings, or even as a cozy lunch.
Diet-Friendly Options: Swap out chicken for turkey or use your favorite vegetables for tailored vegetarian or gluten-free versions.

Ingredients You’ll Need

2 1/2 cups all-purpose flour: A staple for the crust; it gives structure. You can use whole wheat flour for a healthier option.
1 tsp salt: Enhances the flavor of the crust. Use sea salt or kosher salt for a coarser texture.
2 sticks salted butter: Cold and diced into pea-sized pieces yields a flaky crust. Unsalted butter works too; just adjust the salt.
3/4 cup ice cold water: Essential for bringing the dough together without melting the butter.
3 chicken breasts (cubed): The star of the dish, providing protein; roasted or rotisserie chicken is a great shortcut.
1 tsp salt: For seasoning the chicken.
1/2 tsp ground black pepper: Adds a subtle heat that balances flavors.
1 tsp garlic powder: A quick way to add robust flavor.
1 tsp onion powder: Complements the garlic; fresh onions can be used as a substitute.
1 tsp smoked paprika: Introduces a mild smoky flavor; regular paprika will work if you prefer less smokiness.
2 tbsp vegetable oil: Used for cooking the chicken; olive oil can also be used for added flavor.
3 whole carrots: Peeled and thinly sliced for sweetness and texture.
2 ribs celery: Adds a crunchy bite and subtle flavor.
1 medium gold potato: Peeled and chopped into small cubes for heartiness; you can substitute with mashed potatoes.
1 yellow onion: Diced to add aromatic depth. Yellow, white, or sweet onions are all great choices.
2 cloves garlic: Minced for punchy flavor; feel free to adjust to your preference.
4 tbsp salted butter: For the filling, to sauté the vegetables and form a roux.
1/4 cup all-purpose flour: Creates the thickening base for the sauce.
1 cup milk: Adds creaminess; substitute with almond milk or another dairy alternative for a lighter option.
1 cup chicken broth: Richens the sauce; homemade broth will yield the best flavor.
1 cup frozen peas: These add color and sweetness; fresh peas can be used in season.
1 tsp dried thyme: Offers an earthy note that complements the filling well.

How to Make Chicken Pot Pie (From Scratch, Double Crust)

Prepare the Dough: In a large bowl, mix together 2 1/2 cups all-purpose flour and 1 tsp salt. Add the cold, diced butter and rub with your fingers until the mixture resembles coarse crumbs. Gradually add 3/4 cup of ice-cold water, mixing until you can form a ball. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Season the Chicken: In a medium bowl, combine the cubed chicken with 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. Toss until evenly coated.
Cook the Chicken: Heat a large skillet over medium heat and add 2 tbsp vegetable oil. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until cooked through. Transfer the chicken to a plate and set aside.
Sauté the Vegetables: In the same skillet, melt 4 tbsp salted butter. Add the diced onion, sliced carrots, and chopped celery. Season lightly with salt and pepper, cooking for about 10 minutes or until the veggies are tender.
Finish the Filling: Add the chopped potato and cook for a few minutes until slightly tender. Stir in the minced garlic and thyme, cooking for 1 minute. Sprinkle 1/4 cup all-purpose flour over the vegetables and stir for about 2 minutes to cook the flour. Gradually whisk in 1 cup of milk and 1 cup of chicken broth. Continue cooking, stirring often, for about 5 minutes until the mixture thickens. Stir in the cooked chicken and frozen peas, mixing well. Remove from heat and let it cool slightly.
Preheat the Oven: While the filling cools, preheat your oven to 400°F (200°C).
Roll Out the Dough: Lightly flour your work surface and roll out one dough ball into a circle. Place it into your pie dish, allowing the edges to hang over.
Add Filling: Spoon the prepared filling into the crust, spreading it evenly.
Top the Pie: Roll out the second dough ball to create a top crust. Carefully place it over the filling. Pinch together the edges of the top and bottom crusts, trim any excess dough, and crimp the edges with a fork to seal.
Vent the Crust: Cut 4 slits in the top of the pie to allow steam to escape during baking. This helps achieve that coveted flaky crust.
Bake the Pie: Bake for approximately 50 minutes or until the crust is golden brown. If it browns too quickly, tent with aluminum foil to prevent burning.
Cool and Serve: Allow the pie to cool for at least 30 minutes before slicing. This will help the filling set, and it’ll be easier to serve. Enjoy your warm and hearty chicken pot pie!

Storing & Reheating

Leftovers can be stored at room temperature for up to 2 hours. Afterward, refrigerate in an airtight container for up to 3 days. If you want to keep it longer, freeze the pie for up to 3 months—just ensure it’s well-wrapped in foil or placed in a freezer-safe container. To reheat, warm it in a preheated oven at 350°F until heated through, about 20–30 minutes. The texture may change slightly, but you can refresh it by covering the pie with foil during reheating to retain moisture.

Chef’s Helpful Tips

Avoid overworking the dough; mix just until combined for the flakiest crust.
Ensure your butter is ice-cold to help create a tender texture.
If your filling is too soupy, let it cook a little longer to thicken.
Experiment with adding different veggies like corn or green beans for variety.
If making ahead, store the filling and dough separately until ready to bake for best results.

Homemade Chicken Pot Pie (From Scratch, Double Crust) offers the perfect blend of nostalgia and taste, making it a go-to recipe for any time of the year. The heartiness of this dish, brimming with wholesome ingredients, guarantees satisfaction. Whether you’re gathering family around the table or attending a cozy gathering with friends, there’s an enduring love for this classic comfort food. Don’t hesitate to customize the filling to your liking; after all, cooking is about making it your own. Enjoy every bite and the memories it brings!

Recipe FAQs

Can I use store-bought dough?

Absolutely! If you’re short on time, feel free to use store-bought pie crust for both the top and bottom layers. Just follow the package instructions for preparation and baking.

Can I make chicken pot pie in advance?

Yes! Prepare the filling and the crust separately in advance. Assemble them just before baking to ensure the crust remains flaky. It can be refrigerated for up to 2 days before baking.

What other ingredients can I add?

You can customize your pot pie with different veggies like corn, green beans, or mushrooms. Consider adding some herbs like rosemary or oregano for an extra flavor boost.

How long does it take to cook the chicken?

Cooking the diced chicken will typically take about 10 to 12 minutes, depending on the size of your chicken pieces. Ensure they reach an internal temperature of 165°F (75°C) for safety.

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