Chicken Pot Pie: An Easy Homemade Double Crust Chicken Pot Pie Recipe! (2024)

This chicken pot pie recipe makes these perfect single-serving individual double-crust pot pies or a standard 9-inch chicken pot pie! The delicious chicken pot pie filling is topped with a beautifully golden, flaky crust that is so much better than store-bought. It's true comfort food that your whole family will love!

Chicken Pot Pie Recipe

I remember enjoying those little oven-baked chicken pot pies as a kid, and I'm sure many others do as well. This chicken pot pie is made, start to finish, from scratch for a wonderfully tasty pot pie that is so much better than any store-bought version!

This method is much easier than you think, and makes an absolutely creamy chicken pot pie filling that is suitable for making a family-size pot pie or single-serving chicken pot pie! When making my individual pot pies in ramekins, I will usually have enough filling left over to also make a chicken pot pie casserole too!

🥘 Ingredients For chicken Pot Pie

There are a lot of ingredients, but none should be hard to find. I highly recommend the optional splash of white wine for an extra level of flavor, but this pie is still delicious without it.

Savory Pastry Dough

• All-Purpose Flour - 1 ½ cups of all-purpose flour.
• Butter - ½ cup of cold butter cut into cubes.
• Ice Water - ¼ cup ice water (more or less, as needed).
• Egg - 1 large egg. Beaten, to be used as eggwash for the top of the dough.

Chicken Pot Pie Filling

• Olive Oil - 2 tablespoons of extra virgin olive oil.
• Onion - ½ cup of chopped yellow or white onion.
• Garlic - 1 teaspoon of minced garlic. About 1 average-sized garlic clove.
• White Wine (optional) - 3 tablespoons of dry white wine to deglaze the pan and enhance the flavor of the gravy.
• Celery - 1 cup of sliced celery, about 2-3 ribs.
• Carrots - 1 cup of sliced carrots, about 1-2 carrots.
• Butter - 2 tablespoons of butter.
• All-Purpose Flour - 2 tablespoons of all-purpose flour.
• Salt & Pepper- 1 teaspoon each, more or less to taste.
• Thyme - 1 teaspoon of fresh or dried thyme.
• Oregano - ½ a teaspoon of fresh or dried oregano.
• Parsley (optional) - ⅓ cup of chopped parsley.
• Chicken Broth - 1 ¾ cups of chicken broth or stock.
• Chicken Breast - 1 pound of boneless, skinless thighs or breast meat diced into small pieces.
• Potatoes - 6 baby red potatoes (finely chopped).
• Peas - 1 cup of green peas (thawed, if frozen).
• Heavy Whipping Cream - ¾ cup of heavy whipping cream or half & half at room temperature.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Chicken Pot Pie

There are quite a few steps to making this pot pie but the effort is well worth it. You will need a food processor, plastic wrap, a stockpot or Dutch oven, and a 9-inch pie pan (or oven-safe ramekins if making personal pies).

1 pot pie makes about 8 servings. Good thing leftovers taste just as delicious the next day!

Make The Double Crust Dough

1. Make dough. In a food processor, combine 1 ½ cups of flour with ½ a cup of cold, cubed butter by pulsing in short bursts until the butter forms a pea-sized crumble. Add ¼ cup of ice-cold water gradually, still pulsing in short bursts, until you have a loose dough. The dough should be in clumps.
2. Chill. Transfer the dough to a sheet of plastic wrap or cling film. Then wrap the dough and flatten it into a 1 - 1½ inch disk so that it chills easily while being refrigerated. Chill for one hour while you prep your ingredients and cook the chicken pot pie filling.

Make The Chicken Pot Pie Filling

1. Heat oil. Start by bringing a large stockpot or Dutch oven to medium-high heat with 1 tablespoon of olive oil. The oil should begin to shimmer when it is hot enough to add the onions and garlic.
2. Saute. Once your oil is hot, add ½ a cup of chopped onion and 1 teaspoon of minced garlic. Sauté until the onion and garlic are fragrant, and the onion is becoming translucent.
3. Deglaze. Gradually add the optional 3 tablespoons of dry white wine (cooking wine, or some chicken broth will also work) to deglaze the pan and continue to sauté, for about 30 seconds. Then add 1 cup each of cut carrots and celery. Stir to combine with the onions and garlic and sauté for an additional minute.
4. Make a roux. In the center of your stockpot, add 2 tablespoons of butter and allow it to melt. Add in 2 tablespoons of flour next and stir to combine it with the melted butter and sautéed vegetables. *This is the roux that will thicken your gravy. I am using very little flour here as combined with the heavy cream, it will be just right. Half & Half will also work, but if substituting milk for heavy cream the amount of flour will need to be increased.
5. Add broth. Slowly stir in 1 ¾ cups of chicken broth or stock, starting with a small amount to combine with the roux and vegetables. Mix this small amount thoroughly, then add the seasoning including 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of thyme, ½ a teaspoon of oregano, and the optional ⅓ cup of chopped parsley.
6. Add chicken. Stir the seasoning into the gravy then add in the remaining chicken broth. Once you have added all of the chicken broth, add 1 pound of diced chicken meat.
7. Add potatoes and peas. Once the chicken meat is added, stir in 6 cups of chopped baby red potatoes and simmer for 1 minute. The peas are added next and simmered for an additional minute.
8. Add cream. Finally, add ¾ cup of heavy whipping cream and stir until well combined. Taste and adjust the seasoning if needed. Set aside your creamy chicken pot pie filling and allow it to cool slightly before adding it to your pastry dough layer.

Assemble The Chicken Pot Pie(s)

1. Preheat. Preheat your oven to 375ºF (190ºC) while you prepare your chicken pot pies or pies.
2. Prepare the dough. Transfer the chilled pastry dough to a well-floured working surface. Roll the dough out until approximately 18 inches in thickness. Cut into two halves for a single-family size chicken pot pie, or more as needed. The pastry dough will make 4 - 6 individual pot pies depending on the size of your baking dishes and the thickness of the dough.
3. Put the dough in the pan. Line your baking pan or dishes with the first lower layer of pastry dough, fitting it into the dish and leaving enough excess to seal the pot pie. Use a sharp knife to trim any excess dough that is not needed.
4. Cut slits for steam. Workaround the edge until it is completely sealed, then flute the edges with your fingers or use a fork to crimp the seal. Cut slits for the steam to vent, I made four slits on my small personal chicken pot pies and usually do larger slits into a family-size chicken pot pie.
5. Bake. Brush the beaten egg wash (1 egg) onto the top savory pastry crust of the pot pie and bake for 30 minutes at 375ºF (190ºC) or until the top crust is golden browned and the chicken pot pie filling is bubbling. Remove from the oven and let cool for 10-15 minutes before serving.

You can serve your pot pie with mashed potatoes, buttery rolls, creamed corn, or nothing at all! Check out all of my side dish ideas on my page on what to serve with chicken pot pie! Enjoy!

💭 Tips & Notes

• If you aren't dead-set on having your pie "made from scratch" you could always use a store-bought double pie crust.
• I like to use thighs most of the time, but boneless skinless chicken breast is also wonderful, as is leftover rotisserie chicken meat.
• If your pie crust is browning too quickly, cover it with foil for the remainder of its time in the oven.

🥡 Storing & Reheating

Once your pot pie has cooled, you can wrap it tightly in plastic wrap or place it in an airtight container. Keep it refrigerated and enjoy it within 3 days.

You can freeze baked or unbaked pot pies for up to 3 months. First, freeze the pie on a baking sheet. Once frozen, usually after 3-4 hours, wrap it tightly in heavy-duty foil and freeze. Be sure to thaw it out in the fridge overnight before baking.

Reheating Chicken Pot Pie

Slices can be quickly reheated for 1-2 minutes in the microwave. To reheat a larger portion, cover it with foil and bake at 325°F(160°C) for 15-30 minutes depending on how much pot pie it is.

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📖 Recipe Card

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