This Double Crust Chicken Pot Pie Recipe uses a double crust, along with vegetables and chicken cooked in rich gravy.
How to Make Double Crust Chicken Pot Pie Recipe
Ever since I can remember, I 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 allowing the hot steam and creamy gravy to ooze and bubble out.
Fast forward many, many years later and now I’m making this delicious comfort food for my own family–only homemade.
What gets included into my own family pot pie is usually what foodstuff I have on hand. For the most part, I like to layer cubed potatoes, broccoli, onions, carrots, celery, peas, and mushrooms.
I’ve also used rutabaga, kohlrabi and turnips, but not as often.
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.
However, the star ingredient, chicken, must be fully cooked.
You can use leftover roasted chicken or a rotisserie chicken.
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 me 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
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.
Other than that, once you’ve layered the ingredients for your pot pie, give the pot pie a top crust and crimp it well to the bottom crust using the tines of a fork.
I like to brush on some melted butter, milk, or cream to the top crust to give it that nice golden glow.
After putting the pot pie into a preheated oven, 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, slice and serve it in bowls. Enjoy!
For more hot-out-of-the-oven recipes to make for your family, be sure to check out Wisconsin Homemaker’s Recipe Section and these family favorites:
- One Pot Cheesy Taco Skillet
- One Pan Baked Cabbage and Smoked Sausage
- Campbell’s Chicken Tetrazzini
- 10 Minute One Pan Pasta
- Old Fashioned Cabbage and Noodles
Double Crust Chicken Pot Pie Recipe
- 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!