Double Crust Chicken Pot

This double crust chicken pot pie is the ultimate comfort food that brings warmth and satisfaction to any weeknight dinner. It combines tender chicken and mixed vegetables in a creamy sauce all wrapped in a flaky, golden crust. This recipe is straightforward enough for home cooks who want a hearty meal without spending hours in the kitchen.

I first made this pie when I had leftover rotisserie chicken and quickly realized it was the perfect cozy meal that everyone raved about on a chilly evening.

Ingredients

• 5 tablespoons unsalted butter: gives the filling richness and a silky texture
• 1 rib celery diced: adds subtle crunch and freshness, look for firm stalks with bright green leaves
• 3 green onions chopped: provide mild onion flavor, pick ones with crisp white and vibrant green parts
• One third cup all-purpose flour: is the thickener for the sauce, fresh flour ensures a smooth gravy
• 2 cups low sodium chicken broth or stock: create the savory liquid base for the filling, homemade or store bought is fine
• Quarter cup half and half or cream: adds creaminess, use cream for a richer sauce
• One and a half teaspoons poultry seasoning: blend that brings classic herb flavor typical in poultry dishes
• One and a half teaspoons garlic salt: balances seasoning and gives a mild garlic kick
• One teaspoon dry tarragon leaves: lend a subtle anise-like aroma, opt for fresh if possible but dried works well
• Quarter teaspoon lemon pepper: for a bright, zesty note
• Quarter teaspoon black pepper: adds gentle heat and a bit of spice
• Three cups chopped rotisserie chicken: for ease and flavor, choose a quality bird with a golden crispy skin if possible
• Two cups frozen mixed vegetables thawed: ensure an easy way to add color, texture and nutrition
• One 14-ounce package refrigerated pie crust: with two crusts for flakiness and convenience, pick a buttery crust for best flavor
• One large egg beaten with one teaspoon cold water: to brush on crust for an appealing shiny finish and golden brown color

Instructions

Preheat and Prepare Skillet:

Heat your oven to 350 degrees Fahrenheit and position the rack in the middle. Lightly brush a 10-inch cast iron skillet or similar oven-safe dish with vegetable oil to prevent sticking and set aside.

Cook Celery and Green Onion:

In a large skillet over medium heat melt the butter, then increase heat to medium-high and cook the diced celery and chopped green onions for about three minutes until the celery begins to soften. This step builds the flavor base with softened veggies.

Make Roux and Sauce:

Reduce heat to medium and stir in the flour constantly until the butter absorbs it fully forming a roux. Gradually whisk in the chicken broth while increasing heat, bring the mixture to a boil. Add half and half then immediately lower heat to simmer. Stir in poultry seasoning, garlic salt, tarragon, lemon pepper, and black pepper. Let the sauce simmer gently for five minutes to thicken and develop flavor.

Combine Filling Elements:

Remove the sauce from heat and stir in the chopped chicken and thawed mixed vegetables. Mix thoroughly ensuring the filling is evenly coated with the creamy sauce.

Assemble Bottom Crust and Add Filling:

Unroll one pie crust and firmly place it on the bottom and sides of your prepared skillet, making sure it fits snugly. Pour the chicken and vegetable filling into the crust.

Add Top Crust and Seal:

Place the second pie crust over the filling. Fold the edges of the crusts under and press together firmly to seal. Crimp the edges for decoration and a tighter seal.

Vent and Egg Wash:

Cut several slits in the center of the top crust to allow steam to escape while baking. Brush the entire top crust with the beaten egg wash to get a shiny, golden finish.

Bake and Cool:

Bake the pie for 40 to 45 minutes until the crust is golden brown and crisp. Remove from oven and let it cool on a wire rack for about 10 minutes before slicing and serving.

This recipe reminds me of cozy weekend dinners growing up when my family gathered around the table sharing stories over warm, hearty food. The flaky crust combined with the creamy filling creates that perfect balance of texture and flavor every time.

Storage tips

Store leftovers covered in the refrigerator for up to three days. Reheat individual slices gently in the oven at 350 degrees Fahrenheit to maintain the crust’s crispness. Avoid microwave reheating if you want to keep the pastry flaky rather than soggy.

Ingredient swaps

If you do not have rotisserie chicken use cooked and shredded chicken breasts or thighs. Swap mixed vegetables for fresh ones like diced carrots, peas, and corn for a fresher bite. Use milk instead of half and half for a lighter sauce but be sure to add a bit more flour.

Serving ideas

Serve with a crisp green salad and tangy vinaigrette to cut through the richness. A glass of lightly chilled white wine or apple cider pairs beautifully with the warm flavors of the pie. Add a sprinkle of fresh thyme or parsley to brighten up the presentation.

Delicious results come from attention to those little details.

Frequently Asked Recipe Questions

→ What type of chicken works best for this dish?

Using pre-cooked rotisserie chicken adds great flavor and saves cooking time, but freshly cooked chicken breast can also be used for a leaner option.

→ Can frozen vegetables be substituted for fresh?

Frozen mixed vegetables work well after thawing, providing convenience without sacrificing texture or taste.

→ How do I achieve a flaky crust?

Make sure the pie crust is at room temperature before handling, and avoid overworking the dough to maintain its light, flaky texture.

→ Can I use heavy cream instead of half and half?

Yes, substituting heavy cream will yield a richer and creamier filling for an indulgent flavor.

→ What is the best way to seal the crust edges?

Press the edges of the two crusts firmly together, pinching to seal tightly, then crimp to ensure the filling stays enclosed during baking.