Two-Crust Chicken Pot Pie Recipe

Chicken Pie, Double Crust. Photo: Diana Rattray
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: 6 servings chicken pot pie
Ratings (5)

Unlike many pot pies that only feature a dough topper, this chicken pot pie recipe features two flaky crusts encasing a rich and creamy chicken filling. This savory pie is baked in a casserole dish instead of a pie pan. 

What You'll Need

  • Prepared pastry for (9-inch) two-crust pie, homemade or purchased
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup half-and-half
  • 3 cups chopped, cooked chicken

How to Make It

Prepare the Casserole Dish

  1. Divide pastry dough into two portions, about two-thirds in one portion and one-third in the other portion. Wrap the smaller portion in plastic wrap and set aside. 
  2. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6 inches). 

Make the Chicken Filling

  1. Make a roux by melting butter in a medium saucepan over medium-low heat, add flour, salt, and pepper and stir until smooth and bubbly. Cook for about 2 minutes, stirring constantly.
  1. Add chicken broth and half-and-half and cook slowly until thickened, stirring constantly. Add the chicken and mix well.

Assemble and Bake the Pot Pie

  1. Heat oven to 425 F.
  2. Pour the creamed chicken mixture into the pastry-lined casserole dish.
  3. Roll out the reserved 1/3 portion of pastry dough large enough to cover the chicken mixture. Fit over chicken mixture, pinch edges of bottom crust together with top crust, sealing well. Make a slit to act as a steam vent in the middle of the top crust.
  4. Bake for 35 minutes or until pastry is nicely browned. Remove from oven and let cool 10 minutes before serving. The filling will be very hot. Serve with a side salad and crispy bread if desired.

Pot Pie History

Pot pies date to the ancient Greeks and Romans when exotic birds and animals were baked in a crust and served at lavish banquets. Meat and poultry pies were a favorite of Elizabethans who fancied "four and twenty blackbirds baked in a pie." These ancient recipes evolved into what we know today as meat pies and pot pies.

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