If you’re craving the ultimate cozy comfort food, nothing hits the spot quite like this Homestyle Double Crust Chicken Pot Pie Recipe. I absolutely love how this turns out—flaky, buttery crust with a hearty, creamy chicken and veggie filling that’s just pure happiness in every bite. When I first tried making this, I discovered how rewarding it is to make a double crust from scratch, and honestly, it elevates the whole dish to another level. Stick with me, and I’ll walk you through everything so your pot pie comes out perfect every time.

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Why You’ll Love This Recipe

Rich, Flavorful Filling: The blend of tender chicken, fresh veggies, and creamy thyme-spiced gravy makes every spoonful warming and satisfying.
Buttery Double Crust: Making your own pie crust means flaky edges and golden perfection that store-bought just can’t compete with.
Easy to Customize: Whether you swap veggies or protein, this classic is a versatile foundation for your favorite add-ins.
Great Make-Ahead Meal: Prep the crust the day before and enjoy score-worthy leftovers that taste even better the next day.

The image shows a round pie with a golden brown crust that is thick and slightly flaky with a crimped edge all around. The top layer is smooth with a few small cracks and some green herbs sprinkled on top, mostly near the center. One slice is cut out and placed on a white plate below the pie, showing the filling inside which looks creamy with bits of green herbs and light-colored chunks. A fork with some pie filling is resting on the white plate next to the slice. The pie and plate sit on a white marbled surface with some small green herbs scattered around for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this pot pie is in the fresh, simple ingredients working together. Picking quality chicken and fresh veggies will really pay off in taste, and don’t skip on the homemade crust if you can swing it—you’ll thank me later!

Pie Crust: I recommend homemade all-butter crust—it’s flaky and rich, and you’ll use two crusts for that perfect double layer.
Chicken: Skinless, boneless breast or thighs work great; thighs add a juicy, flavorful touch.
Carrots: Fresh carrots sliced about a quarter inch thick add sweetness and texture.
Celery: Adds subtle crunch and depth to the filling.
Unsalted Butter: For sautéing and building flavor in the gravy.
Yellow Onion: Half a small one finely chopped to balance savory and sweetness.
Garlic: Just a touch—freshly minced is best for aromatic flavor.
All-Purpose Flour: This creates the thick, luscious sauce that holds everything together.
Salt and Pepper: Freshly ground black pepper adds just the right kick.
Dried Thyme: Fresh or dried, thyme brings an herby warmth that elevates the dish.
Chicken Broth (Reduced Sodium): For a clean, savory base without too much salt.
Half-and-Half: Makes the sauce creamy and indulgent.
Frozen Peas: Tossed in at the end for pops of sweetness and color.
Egg Wash (Egg + Milk): For that beautiful golden-brown crust finish.
Fresh Thyme (Optional): For garnish and extra aroma.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this recipe classic, but sometimes I switch up the protein or veggies depending on what’s in season or what’s lurking in my fridge. You’ll find that the basic framework can easily adapt to your tastes.

Vegetarian Version: Replace the chicken with hearty mushrooms and add extra veggies like corn or green beans—I’ve tried this and it’s surprisingly satisfying.
Herbs and Spices: Sometimes I swap thyme for rosemary or add a little smoked paprika to deepen the flavor profile.
Crust Swap: If you’re short on time, a store-bought puff pastry top crust works in a pinch, though you lose some flakiness on the bottom.
Dairy-Free Option: Use coconut milk or a plant-based creamer instead of half-and-half and a dairy-free butter substitute to keep it creamy but allergen-friendly.

How to Make Homestyle Double Crust Chicken Pot Pie Recipe

Step 1: Prepare Your Pie Crust in Advance

I usually make my homemade pie crust the night before to ensure it’s perfectly chilled and easy to handle. You’ll want two crusts—one for the bottom, one for the top—and chilling prevents shrinkage and maintains that flaky texture. Trust me, patience here really pays off.

Step 2: Poach the Chicken and Vegetables

In a large pot, cover the cubed chicken, carrots, and celery with water, then bring to a boil. Boil for about 10 minutes just until the chicken is cooked and veggies are tender. This step helps keep everything moist and flavorful in the filling, and it’s way easier than roasting or frying beforehand.

Step 3: Make the Creamy Thyme Gravy

In a skillet, melt butter and sauté the onions and garlic until the onions are translucent and butter has a slight golden color. Whisk in flour, salt, pepper, and thyme, then slowly add chicken broth and half-and-half. Simmer gently, whisking often, until the gravy thickens to a rich, luscious texture—usually about 10 minutes. This is the secret to that melt-in-your-mouth filling.

Step 4: Assemble the Pot Pie

Roll out one chilled pie crust dough on a floured surface until it’s roughly 12 inches in diameter, then ease it into your 9-inch pie dish. Trim the edges to fit neatly. Spoon the chicken and vegetable mixture into the crust, scatter frozen peas on top, and pour the thick gravy evenly over everything. The sauce should be rich enough to hold it all together without being soupy.

Step 5: Top the Pie and Bake

Roll out the second dough ball the same way and cover your pie, trimming and crimping the edges to seal everything in. Don’t forget to cut a few slits on top so steam can escape—that keeps your crust from getting soggy. Brush the top with your egg wash for that perfect golden shine. Bake at 425°F (218°C) for 32–38 minutes, covering the edges with foil after 20 minutes to prevent burning. Your kitchen will smell incredible!

Pro Tips for Making Homestyle Double Crust Chicken Pot Pie Recipe

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Chill, Chill, Chill: Never skip chilling the dough after mixing—this keeps it from shrinking and helps you roll it out smoothly.
Simmer Your Gravy Well: I learned the hard way to simmer the sauce long enough to get it thick—thin gravy leads to a soggy crust.
Use Egg Wash for a Beautiful Finish: It’s the little detail that turns your pie from homemade to bakery-worthy.
Cover Edges While Baking: Protect the crust edges after 20 minutes with foil or a shield to avoid burnt or overly brown crust sides.

How to Serve Homestyle Double Crust Chicken Pot Pie Recipe

A slice of chicken pot pie sits on a stack of two white plates on a white marbled surface, showing layers of flaky golden-brown crust on top and bottom. Inside, chunks of white chicken and soft orange carrot pieces mix with bright green peas and creamy sauce, filling the pie completely. A small green herb leaf tops the crust near the front. The background is softly blurred with part of the pie visible and a woman's hand gently holding the edge of the plates. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top my pot pie with fresh thyme sprigs just before serving—it adds a lovely pop of color and fresh herbal aroma. A sprinkle of finely chopped parsley also looks great and adds a hint of brightness if you don’t have thyme handy.

Side Dishes

Since the pot pie is a full meal on its own, I usually keep sides light and simple. A crisp green salad with a tangy vinaigrette or roasted Brussels sprouts balances that richness beautifully. If you want something more, garlic mashed potatoes or honey-glazed carrots are wonderful companions too.

Creative Ways to Present

For special occasions, I sometimes make individual pot pies in ramekins using the same recipe scaled down—guests love personal pies! You can also use decorative pie crust cutters or crimp the edges with pretty patterns for an elegant touch that looks professionally done but is totally doable at home.

Make Ahead and Storage

Storing Leftovers

I store leftover pot pie covered tightly in the refrigerator; it keeps well for up to 5 days. The filling thickens after resting which actually makes reheated servings even more comforting. Just be sure to cool it thoroughly before refrigerating.

Freezing

I’ve successfully frozen this pot pie both before and after baking. If freezing raw, wrap tightly and freeze for up to 3 months—when baking from frozen, add 15-20 extra minutes. Baked leftovers freeze well too; just thaw overnight and reheat thoroughly.

Reheating

To keep the crust crisp and filling creamy, reheat leftovers in a 375°F oven for about 20 minutes or until heated through. Avoid popping it in the microwave, as that tends to make the crust soggy and the filling unevenly hot.

FAQs

Can I use leftover cooked chicken for this Homestyle Double Crust Chicken Pot Pie Recipe?

Absolutely! Leftover cooked chicken works perfectly—just skip the poaching step, dice it up, and fold it into your gravy and veggies. This can save time and still give you that comforting, homemade flavor.
How do I prevent a soggy bottom crust in this pot pie?

To avoid sogginess, make sure your filling isn’t too watery—thicken your gravy well before assembling. Also, chilling your crust thoroughly before baking and using a hot oven right from the start help create a crisp bottom. Sometimes pre-baking (blind baking) the bottom crust for a few minutes also does the trick if you’re extra cautious.
Can I make this pot pie gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend (make sure it’s one that can thicken sauces well), and choose or make a gluten-free pie crust. It might take a little experimenting with the crust texture, but the filling adapts beautifully with these swaps.
What’s the best way to reheat leftover pot pie?

The oven is your best friend—reheat at 375°F for about 20 minutes until hot and the crust crisps back up. Avoid microwaving unless you’re in a rush, as it tends to make things soggy and the filling can get rubbery.

Final Thoughts

This Homestyle Double Crust Chicken Pot Pie Recipe has become a go-to in my kitchen whenever I want comfort food that feels like a warm hug. It’s a little bit of work, sure, but the golden crust and creamy, herby filling make every minute worth it. I hope you’ll give it a try and make it your own little tradition too—you’re going to love the leftovers as much as the fresh-out-of-the-oven version. Let me know how it turns out!