This Double Crust Chicken Pot Pie Recipe uses a double crust, along with vegetables and chicken cooked in rich gravy.
Ever since I can remember, I love, love, loved chicken pot pies. My mom used to make the store-bought kind. You know, with the double crusts. And, the best part of eating it was cracking open the top to allow the hot steam and creamy gravy to ooze and bubble out.
Fast forward many, many years later and I’m still making this delicious comfort food for my own family. Today I don’t settle for store-bought versions, because I have taken it upon myself control what’s inside the crust.
And…the crust I like to use is definitely family-friendly: Pillsbury Refrigerated Crust.
The truth is, I love the fine taste and results of Pillsbury’s crusts, so for the time being this is my go-to pastry.
Besides…my family loves it and I love it, so I guess that’s all that matters. Right?
Recommended Product for this recipe: Pyrex Easy Grab 9.5″ Glass Pie Plate
How to Make This Double Crust Chicken Pot Pie Recipe
To speed up preparation, I’ve been known to use rotisserie chicken. But of course, homemade baked chicken is always best.
As for the gravy, in a pinch, I turn to a can of cream of chicken soup, but if I’ve got the time, I like to assemble all of the ingredients together to create a rich chickeny gravy.
And, speaking of ingredients, what gets included into my own family pot pie is usually what I stuff I have on hand. For the most part, I like to layer cubed potatoes, broccoli, onions, carrots, celery, peas, and mushrooms.
Although, I’ve also used rutabaga, kohlrabi and turnips, but not as often. For me, it’s all deliciousness!
Now, some people like to precook their ingredients before adding it to the crust. Personally, I’ve done it both ways but my preference is to make things as simple as possible, so I usually just put my veggies in raw.
That being said, the most important ingredient that must be fully cooked is the chicken.
Other than that, I top my potpie with a top crust and crimp it well with the bottom crust and then I like to brush on some melted butter, milk, or cream to give the crust that nice golden glow.
After putting my pot pie into the oven, I bake it until it bubbles and and the top crust is nice and golden brown–which usually takes about an hour or so.
Finally, after a bit of cooling, I slice and serve it in bowls. Enjoy!
Double Crust Chicken Pot Pie Recipe
Double Crust Chicken Pot Pie Recipe is my go-to comfort food in chilly weather and for that matter, all throughout the year. It can be made quickly and easily with frozen veggie and rotisserie chicken. Bakes up in less than 60 minutes.
- 2 cups cooked chicken chopped
- 1 cup frozen mixed vegetables
- 3/4 cup carrots chopped
- 3/4 cup celery chopped
- 1/2 cup mushrooms chopped
- 3/4 cup frozen peas
- 3/4 cup broccoli spears fresh or frozen
- 10.75 ounces Campbell's Condensed Cream of Chicken Soup
- 10.75 ounces Campbell's Cream of Potato Soup
- 14.1 ounces Pillsbury Refrigerator Pie Crusts (2 crusts)
- 1/4 cup milk
- 4 tbsp butter melted
- Salt and Pepper to taste
Preheat oven to 400 degrees F.
Roll out your pie dough and place it in a 9 inch pie pan. (Glass preferred for even browning.
Add your cooked chicken, vegetables and soup.
Lightly apply the melted butter it to the edges of the pie shell. Then, place the top crust over the whole pie. Crimp it well.
Brush the top crust with the rest of the butter. With a knife, cut in a couple of holes in the top for the steam to escape while baking.
Place the pie pan on a cookie sheet to catch any drippings.
Check the potpie at around 45 minutes and then in five minute increments until you see that the top crust is golden brown and the internal gravy is bubbling.
Remove chicken potpie from oven and let rest for five minutes.
Cut and serve. Enjoy!