I enjoy preparing this crispy chicken pot pie because the tender chicken, Yukon Gold potatoes, carrots, and peas combine with a savory, thick gravy to create a meal bursting with flavor. Every bite invites shared memories and promises moments of pure delight with family and friends.

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I’m excited to share my Double Crust Chicken Pot Pie recipe with you. This recipe is one of my absolute favorites because it balances a rich, chicken and vegetable filling with a perfectly flaky crust.

I start with a crust made from a mix of all-purpose flour, unsalted butter, salt and a touch of sugar, then add just enough ice water to bring it all together. Meanwhile, I toss bite-sized pieces of chicken with diced Yukon Gold potatoes, carrots, and a handful of peas in a thick and hearty gravy where I use chicken broth, milk, and a bit of all-purpose flour for that extra body.

I also like to season with garlic powder, dried thyme, salt and pepper to make sure every bite is bursting with flavor. This recipe is all about simplicity and bold flavors that keep you coming back for more even if it’s not your usual pot pie every day.

Enjoy!

Why I Like this Recipe

I really love this chicken pot pie recipe for so many reasons. First, I like the buttery crust. It comes out flaky and golden every time and gives the whole dish a comforting crunch. Second, the filling is amazing. I love how the tender chicken mixes with Yukon Gold potatoes, carrots, and peas in a thick, creamy gravy that makes my taste buds happy. Third, I appreciate how simple the instructions are. Even if I’m a little clumsy in the kitchen sometimes, I can follow them and still end up with a delicious, homemade meal. Finally, this recipe always reminds me of home and warmth since it’s such classic comfort food that never fails to satisfy my cravings.

Ingredients

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All-purpose flour is the backbone of the crust, adding much needed carbs and structure.
Unsalted butter adds rich creaminess and flavor, letting the crust come out flaky.
The chicken breasts gives lean protein and hearty taste to satisfy hungry appetites.
Yukon Gold potatoes provide carbs and buttery texture that add depth and creaminess.
Carrots offers natural sweetness and vitamins, brightening up the pot pie filling nicely.
Peas bring fiber and a burst of subtle sweetness along with fresh color.
Chicken broth and milk combine to create a luscious, smooth, savory sauce.
Dried thyme and garlic powder add warm herbal notes and depth to every bite.

Ingredient Quantities

Crust Ingredients:

2 1/2 cups all-purpose flour (divided plus extra for dusting)

1 cup unsalted butter, cold and diced

1 teaspoon salt

1 tablespoon sugar

6 to 8 tablespoons ice water

Filling Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-size pieces

2 Yukon Gold potatoes, peeled and diced

2 large carrots, peeled and diced

1 cup peas (frozen or fresh)

2 tablespoons butter

1/3 cup all-purpose flour

2 cups chicken broth

1/2 cup milk

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 400°F. Meanwhile, mix 2 1/2 cups flour, 1 teaspoon salt and 1 tablespoon sugar in a large bowl. Add the cold diced butter and work it in till the mix looks like coarse crumbs. Slowly add 6 to 8 tablespoons ice water until a dough forms.

2. Divide the dough into two equal parts, shape them into flat disks, wrap in plastic and stick them in the fridge for about 20 minutes.

3. In a large skillet over medium heat, melt 2 tablespoons butter. Add the bite-size chicken pieces, season with some salt and pepper and cook until they start to brown. Remove the chicken and set aside.

4. In the same pan add the diced Yukon Gold potatoes and carrots. Cook them until they start softening — about 5 to 7 minutes.

5. Sprinkle 1/3 cup flour over the veggies. Stir well until the flour coats everything evenly.

6. Gradually pour in 2 cups chicken broth and 1/2 cup milk while stirring constantly to avoid lumps. Let the mixture come to a simmer so it thickens into a gravy.

7. Stir in 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder and add salt and pepper to taste. Then mix the chicken back in along with 1 cup of peas.

8. On a well floured surface roll out one dough disk and gently press it into a 9-inch pie dish, making sure it covers the bottom and sides.

9. Pour the chicken and veggie gravy into the crust evenly.

10. Roll out the second dough piece and use it to cover the top of the pie. Trim any extra dough, press the edges together with the bottom crust, and make a few slits in the top to let out steam. Bake for 35 to 40 minutes until the crust is golden and the filling is bubbling. Enjoy!

Equipment Needed

1. Preheated oven set at 400°F
2. Large bowl for mixing the dough
3. Measuring cups and spoons for the dry and liquid ingredients
4. Knife and cutting board for dicing the butter, chicken and vegetables
5. Large skillet to cook the chicken and veggies
6. Spatula or wooden spoon for stirring during cooking
7. 9-inch pie dish for assembling the pie
8. Rolling pin for rolling out the dough
9. Plastic wrap to wrap the dough disks before chilling
10. Fridge for chilling the dough disks

Hope this helps you get your kitchen set up for the recipe!

FAQ

Question: How do i keep the crust flaky?

Answer: The secret is to keep your butter cold and only add as much ice water as needed. Work fast and don't over mix the dough.

Question: Can i prep the filling ahead of time?

Answer: Yup, you can cook your chicken and veggies ahead, then reheat and assemble before baking. Just make sure to cool it down properly first.

Question: Do i need to pre-cook the chicken before mixing it in?

Answer: Yes, cook the chicken until its almost done so it stays tender after baking.

Question: What's the best way to avoid a soggy bottom crust?

Answer: Pre-cook your filling well and let it cool slightly before placing it between the crust layers. This helps prevent excess moisture.

Question: Can i freeze extra pot pie if i make too much?

Answer: Definitely, you can freeze leftovers in an airtight container for a couple of months. Thaw and reheat before serving.

Double Crust Chicken Pot Pie Recipe Substitutions and Variations

Unsalted butter: If you dont have it, you can use salted butter instead, just remember to cut back on the extra salt
All-purpose flour: You might try using pastry flour instead for a lighter crust
Chicken broth: If you dont have any, a good substitute is vegetable broth or water mixed with a bouillon cube
Yukon Gold potatoes: You can use red potatoes or even russet potatoes, but the texture might be a bit different
Milk: In case you are out, heavy cream or even almond milk works pretty well as a replacement

Pro Tips

1. When you mix the butter and flour for the crust, be sure to work quickly so the butter stays really cold. This helps give you that perfect flaky texture. If your butter warms up, the crust may turn out greasy and fall apart.

2. Add the ice water slowly. It might be tempting to dump it all in, but too much water can make your dough stick or tough. Use just enough so the dough comes together while still being a bit crumbly.

3. For the gravy, keep stirring constantly while adding the broth and milk. This helps prevent lumps and makes sure every bite is smooth. Trust me, a lump-free sauce makes all the difference.

4. Let the dough chill in the fridge for at least 20 minutes. This rest period makes the dough easier to roll out and helps it keep its shape during baking, so your pie crust won’t shrink or tear in the oven.