Double-Crust Chicken Pot Pie

A chicken pot pie in a cast iron skillet

Kick off your shoes, settle in, and get ready for a mouthwatering adventure. We've got all the ingredients to make your taste buds tingle – flaky, golden crusts, succulent chicken, and a medley of veggies that'll have you coming back for seconds. Whether you're a seasoned pro or a beginner in the kitchen, this recipe will guide you step-by-step to create a homemade chicken pot pie that's pure comfort in every bite. So, gather your apron, preheat that oven, and let's dive into a culinary experience that'll warm your heart and bring joy to your table. It's time to savor the love and flavors of Appalachia with a classic chicken pot pie. Let's get cookin'!


  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (227 g) cold butter, cubed
  • 1/3 to 2/3 cup ice water
  • 1 cup diced peeled potatoes
  • 1 cup sliced carrots
  • 1/2 cup butter, cubed
  • 1/3 cup chopped onion
  • 1/2 cup all-purpose flour
  • Salt to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/2 cup chicken broth
  • 3/4 cup whole milk
  • 2 cups cubed cooked chicken
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 sheets refrigerated pie crust
  • Method

    • 1. Combine flour and salt; cut in cold cubed butter until crumbly.
    • 2. Gradually add ice water, tossing with a fork until dough holds together when pressed.
    • 3. Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in half, with one piece slightly larger than the other. Shape into two disks. Wrap and refrigerate for 1 hour or overnight.
    • 4. On a lightly floured surface, roll one disk of dough to a 1/8-inch thick circle; transfer to a 9-inch pie plate.
    • 5. Preheat oven to 425°F.
    • 6. Place diced peeled potatoes and sliced carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, for 8-10 minutes or until crisp-tender; drain.
    • 7. In a large skillet, heat cubed butter over medium-high heat. Add chopped onion; cook and stir until tender. Stir in all-purpose flour, salt, dried thyme, and pepper until blended.
    • 8. Gradually stir in chicken broth and whole milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
    • 9. Stir in cubed cooked chicken, frozen peas, frozen corn, and the potato-carrot mixture; remove from heat.
    • 10. Unroll a pie crust into a 9-inch pie plate; trim crust even with the rim. Add the chicken mixture. Unroll the remaining crust; place over the filling. Trim, seal, and flute the edges. Cut slits in the top crust.
    • 11. Bake for 35-40 minutes or until the crust is lightly browned. Let it stand for 15 minutes before cutting.

    The Rich History and Variations of Chicken Pot Pie

    Chicken Pot Pie has a rich and flavorful history that spans centuries. This beloved dish originated in medieval Europe, where variations of meat-filled pies encased in pastry crusts were enjoyed by the nobility. Over time, the recipe for Chicken Pot Pie made its way to the United States, becoming a staple in American cuisine.

    The early versions of Chicken Pot Pie were simple and rustic, typically made with leftover roasted chicken, vegetables, and a basic pastry crust. The dish was a practical way to use up ingredients and create a satisfying and filling meal. As it gained popularity, the recipe evolved, and different regions and households added their own unique twists.

    Today, Chicken Pot Pie comes in various forms and flavors, each with its own character and charm. Traditional recipes often include a creamy chicken and vegetable filling, enriched with a velvety sauce made from a roux and chicken broth. The filling typically consists of tender chunks of chicken, carrots, peas, celery, and onions, seasoned with herbs and spices for a comforting and aromatic blend of flavors.

    While the classic version remains a favorite, there are countless variations and creative adaptations of Chicken Pot Pie. Some recipes incorporate different proteins, such as turkey or ham, while others experiment with alternative fillings like mushrooms or butternut squash. Vegetarian and vegan options have also gained popularity, replacing the chicken with plant-based alternatives and adding a variety of vegetables and legumes.

    The crust of a Chicken Pot Pie is just as important as the filling. Traditional recipes call for a buttery and flaky pastry crust, providing a delightful contrast to the rich and savory interior. However, some variations use biscuit dough or puff pastry for a unique twist, adding extra layers of texture and flavor.

    Chicken Pot Pie is not only a delicious and comforting dish; it also brings people together. It is often served during holidays, family gatherings, and potluck dinners, where it becomes a centerpiece that sparks conversations and creates lasting memories.

    Whether you're enjoying a classic rendition or exploring creative variations, Chicken Pot Pie continues to be a timeless favorite. Its ability to warm hearts and bring people together around the dining table is a testament to its enduring appeal. So, gather your ingredients, roll out that crust, and savor the delightful flavors of this beloved dish that has stood the test of time.