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Double Crust Chicken Pot Pies out of the oven resting.
5 from 4 votes

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!

Category Dinner
Cuisine Greek
Keyword Double Crust Pot Pie Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings 8 servings
Author Mean Green Chef


  • 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


  1. Preheat the oven to 425°F/218°C adjusting the rack to the second-lowest position from the bottom. 

  2. 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
  3. Then add the crushed garlic, thyme, and rosemary leaves. Cook stirring for 30 seconds to release the oils in the herbs and garlic. 

  4. 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.
  5. 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
  6. 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.
  7. 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.
  8. 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.

Recipe 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.