Double Crust Chicken Pot Pie

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Get ready for a taste sensation with our Double Crust Chicken Pot Pie. We elevate the flavor by incorporating roasted chicken, but you can easily achieve the same deliciousness by opting for a rotisserie chicken and refrigerated pie shells. Enjoy maximum flavor satisfaction with this simple swap!

Ideal for those craving ultimate comfort, this dish delivers satisfaction to the soul and is effortlessly prepared, making it a go-to even on the busiest of weekdays.

Pot pie is simply a medley of chicken and vegetables. Swimming in a rich, creamy gravy that’s seasoned with classic aromatics.

Double Crust Chicken Pot Pie before being baked.

What Type of Crust Do I Use to Make Pot Pie?

The golden crust you see pictured is our Easy Shortcrust Pastry, this pastry is a dream to make and it comes together in your food processor. You can find the step-by-step directions here, and fear not you can do it! It’s the most tender, buttery crust, and can also be used in quiche, tarts, pies, tortes, gallates, empanadas, and canapé recipes too.

How Do You Get a Golden Brown Pie Crust?

Typically recipes with Pie Crust call for a “wash”. Consisting of cream or eggs, this wash gives your Pot Pie (or any pie for that matter) a masterful finish! We always use an egg wash, simply crack and beat an egg and brush liberally over the top of the pie shell.

Overhead photo of freshly baked chicken pot pie filled with chicken, green peas, carrots, and potatoes. Sitting on a with plate with the top crust broken. Mean Green Chef

Can I Substitute Another Meat in This Pot Pie Recipe?

Yes, you can! Options are endless and you can switch vegetable and protein choices to what you have on hand. You could easily make a vegetarian pot pie by excluding the meat all together too.

What Types of Pot Pies Are There?

Seriously there are a ton of options so get creative and make a new recipe creation! Just make sure you share your results with us too!

Overhead photo of a large double crust chicken pot pie on a white plate.

This pot pie is classic comfort food at it’s best, filled to the brim with roasted chicken, potatoes, carrots, celery, onions, and peas. In a rich and creamy sauce.

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How to Make Double Crust Chicken Pot Pie

Double Crust Chicken Pot Pies out of the oven resting.

Double Crust Chicken Pot Pie

Our Double Crust Chicken Pot Pie is sure to please, we knock the flavor out of the park by using a roasted chicken. You can easily substitute a rotisserie chicken and achieve maximum comfort food satisfaction too!
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 50 minutes
Servings: 8 servings
Author: Mean Green Chef

Ingredients

  • 4 Tablespoons butter
  • 1 cup carrots, diced
  • 1/2 cup yellow onion, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 2 cloves garlic, crushed
  • 1 teaspoon thyme leaves, sub 1/2 tsp. ground
  • 1 teaspoon rosemary leaves, sub 1/2 tsp. ground
  • 1/4 cup (30 grams) all purpose flour
  • 1/2 cup (116 ml) heavy cream, double cream
  • 1 1/2 cups (350 ml) chicken stock
  • 1/2 cup peas, sub frozen
  • 1 lb shredded roasted chicken, sub rotisserie
  • Kosher sea salt & freshly cracked black pepper to taste
  • 2 Short Crust Pastries, sub refrigerated pie shells
  • 1 large egg, whisked

Instructions

  • Preheat the oven to 425°F/218°C adjusting the rack to the second-lowest position from the bottom. 
  • Preheat a heavy-bottomed skillet over medium-high heat. Add the butter, then toss in the diced vegetables, carrots, celery, onions, potatoes and cook for 10 minutes. Stirring frequently.
    Vegetables sauteing for double Crust Chicken Pot Pie
  • Then add the crushed garlic, thyme, and rosemary leaves. Cook stirring for 30 seconds to release the oils in the herbs and garlic. 
  • Add the flour, stirring until the flour is combined, and coats all of the vegetables and no dry flour remains.
    Chicken Pot Pie Filling with flour for gravy.
  • While stirring gradually add the cream and chicken broth, cooking until the mixture thickens and bubbles reduce heat to medium-low and then add the shredded chicken. Allow the mixture to cook on low for 10 minutes. Remove from the heat, stir in the peas and allow to cool for 15 minutes. Taste and season with Kosher sea salt and freshly cracked black pepper, adjust for flavor.
    Chicken Pot Pie Filling
  • While the Chicken Pot Pie Filling is cooling, prep your pie shells. You can use a 9-inch pie dish or individual servings in deep ramekins (as pictured). Fit the shortcrust pastry into the bottom of the vessel(s), spoon cooled filling into the bottom crust(s). Top with the second shortcrust pastry, flute the edges, (add garnish if desired with excess crust) then cut small slits in the top of the crust, which allows the steam to escape. 
    Overhead photo of four large double crust chicken pot pies in white ramekins on a blue wooden background.
  • Place the Double Crust Pot Pies on a foil-lined baking sheet, brush crust liberally with whisked egg, and bake for 30-45 minutes until crust is golden brown. 
    Side photo of double crust chicken pot pies in white ramekins baking in the oven.
  • Remove from oven and allow to cool for 15 minutes then serve by slicing if baking in a 9-inch pie dish or individual servings (as pictured). 
    Overhead photo of two large double crust chicken pot pies in white ramekins on a baking sheet lined with foil.

Notes

  • Prep time is approximate. 
  • Pot Pie can be stored wrapped in the refrigerator and maintain maximum freshness up to 3 days. 
  • To freeze: Wrap the Pot Pie tightly with plastic wrap and then heavy-duty-aluminum foil. Remove from the freezer 30 minutes prior to baking. Cover loosely with heavy-duty aluminum foil and bake at 425°F/218°C for 30 minutes. Remove from the oven and cool for 10 minutes before serving. 
Tried this recipe?Let us know how it was!

Creative Recipe Inspiration

Don’t fear the pastry, check it out Easy Shortcrust Pastry.  It’s easy buttery, flaky and ultra tender too! Did I mention it’s EASY? It is!

You can see that our pastry crust is also a fabulous pie crust too! Creating a lattice pie crust that’s perfect for our Restaurant Style Caramel Apple Pie!

Step Into My Kitchen!

Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!

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    Join the Conversation

    1. I love chicken pot pie and this one sounds delicious! I’ve actually been scrolling through your recipes and the ones I’ve looked at sound so good and are making my mouth water!

      1. Hi, Allison! 🙂 Thanks so much for cruising around our site, we really appreciate you. This pot pie is so so so good! lol if you ever make your own, give it a try and I promise you’ll ever eat a store-bought again. 🙂

    2. ballingham says:

      Though I’ve looked at so many of your recipes, I don’t recall having seen this one before. It just jumps off the page with flavor and yumminess. Who would have thought that pot pie was Greek?

      1. Lol, thank you so much, Beth! This is one of my favorites and such amazing comfort food the shortcrust pastry really kicks it into high gear 🙂

    3. Pinned! This recipe looks absolutely amazing! I would love to try out some more savory baked recipes and this one is perfect.

      1. You’ll knock it out of the park, Colleen! Can’t wait to see what you create 🙂

    4. Oh yes sign me up I love pie crust so much and those leaves that you added look so cute too. Welcome fall, I love all those comforting recipes that the season brings.

      1. Thanks so much, Adriana! So happy that you like our Chicken Pot Pies! So excited for the fall season! 🙂

    5. Jazzy's Mama says:

      These pot pies look absolutely amazing! The ultimate comfort food.

      1. Thanks so much, Jazzy’s Mama! So easy to put together too 🙂

    6. Love a hearty chicken pot pie during the fall and winter months. Your recipe sounds delicious! Pinned 🙂

      1. Thank you so much for the Pin Marie! Pot Pie really is a perfect dish in the winter 🙂

    5 from 4 votes

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