Chicken Pot Pie with Double Crust


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Chicken pot pie is the perfect comfort food for cold-weather days. It’s warm and cozy, and makes you feel all happy inside! This easy chicken pot pie recipe boasts a golden, flaky double crust and a fabulous savory filling! Every member of your family will look forward to this wonderful home-cooked meal.

Chicken Pot Pie

About This Chicken Pot Pie Recipe

This hearty satisfying dish is super simple to prepare. Make one large pie or 5-6 mini chicken pot pies. Save time by using a store-bought rotisserie chicken. Save money by using homemade pie dough. Our homemade pie crust recipe takes only 5 minutes to make with just a few basic ingredients:

  • All-purpose flour
  • Granulated sugar
  • Salt
  • Chilled butter
  • Chilled shortening
  • Ice water
Chicken Pot Pie made from scratch

Ingredients for Chicken Pot Pie Filling

These are the ingredients for our delicious chicken pot pie filling:

  • Chicken broth
  • Chicken-flavored bouillon granules
  • Butter
  • Yellow onion
  • Celery
  • Petite carrots
  • Garlic cloves
Mini Chicken Pot Pies

Chicken Pot Pie Ingredient List Continued

  • Salt and pepper
  • Fresh thyme
  • All-purpose flour
  • Heavy cream (same as whipping cream)
  • Apple cider vinegar
  • Rotisserie chicken breast
  • Frozen or fresh pearl onions
  • Frozen peas
Homemade Mini Chicken Pot Pies

How to Make Chicken Pot Pie

Here’s how to make this easy chicken pot pie recipe!

  1. Prepare a double batch of this easy homemade pie crust recipe.
  2. Wrap the dough in plastic and stick it in the freezer for 30 minutes.
  3. Warm the chicken broth in a small pot.
  4. Stir in the bouillon granules until dissolved.
Homemade Chicken Pot Pie
  1. Pull out a large cast-iron skillet. Here I’m using my beloved Staub Universal Pan.
  2. Add butter to the skillet. Saute the onion, celery, carrots, garlic, and pearl onions until all the veggies are tender.
  3. NOTE: If using fresh pearl onions rather than frozen, boil them in water for 2-1/2 minutes to soften. Drain well.

Chicken Pot Pie Recipe

  1. Add thyme and flour to the skillet. Stir for about two minutes until the flour becomes thick and pasty and there are no lumps.
  2. Add in the chicken broth, heavy cream, and apple cider vinegar. Stir well.
  3. Add salt and pepper to taste. Bring to a boil and then lower to a simmer. Add in the cubed pieces of cooked rotisserie chicken. Stir to incorporate.
Chicken Pot Pie Filling

Chicken Pot Pie Crust Recipe

  1. Roll out the pie dough so it’s just slightly thinner than 1/4-inch.
  2. Cut the dough into rounds that will fit your 5 chicken pot pie dishes.
  3. Arrange half the dough rounds within the dishes. Cut off excess dough.
  4. Prick the crusts several times with a fork.
  5. Fill the pie dishes evenly with the chicken pot pie filling.
Mini Chicken Pot Pies

Mini Chicken Pot Pies

  1. Arrange the remaining dough rounds on top. Crimp the edges.
  2. With a knife, slice two intersecting cuts across the tops.
  3. Prepare an egg wash: beat 1 egg with 1 tablespoon water.
  4. Brush the surface of the mini chicken pot pies with egg wash.
Homemade Chicken Pot Pie Recipe

Homemade Chicken Pot Pie Recipe

  1. Bake at 375 degrees for 35 minutes or until crusts are golden brown.
  2. Cool the hot pies until warm.
  3. Garnish with a fresh sprig of thyme.
  4. Serve and enjoy!
Best Chicken Pot Pie Recipe

Kitchen Tools for Best Chicken Pot Pie Recipe

I love using my beautiful Staub Universal Pan with lid. The one below is exactly like mine. The ramekins used for these mini chicken pot pies have a 13.52-ounce capacity (1.62 cups) and these dimensions: 5.1″W x 6.75″L x 2.5″H. The individual pie plate shown below has a 1.5 cup capacity.


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Save this chicken pot pie recipe for later. Pin it to Pinterest right now!

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Chicken Pot Pie

Chicken Pot Pie

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This delicious chicken pot pie recipe is very simple to make! You can use one standard-size pie dish or make 5-6 mini chicken pot pies. This homemade goodness boasts a beautiful, flaky double crust and a hearty savory filling.


  • 2 + 2/3 cups chicken broth
  • 2 teaspoons chicken-flavored bouillon granules
  • 5 tablespoons butter
  • 1/2 yellow onion, diced
  • 1 cup sliced petite carrots
  • 1 rib celery, chopped
  • 2 garlic cloves, pressed or minced
  • 2 + 1/2 teaspoons fresh thyme, minced
  • 1/3 cup + 1 tablespoon all-purpose flour
  • 1/2 cup heavy cream (same as whipping cream)
  • 1 + 1/2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • 2 + 1/2 cups rotisserie chicken breast, cubed
  • 810 frozen pearl onions*
  • 3/4 cup frozen peas
  • 2 batches of homemade pie dough (chilled in the freezer for 30 minutes)**
  • Egg wash: 1 egg beaten with 1 tablespoon water


RECIPE PREP: Prepare a double batch of this 5-minute homemade pie crust recipe.

  1. Adjust the oven rack to the center position. Preheat oven to 375 degrees.
  2. Warm the chicken broth in a small pot. Stir in bouillon granules until dissolved.
  3. In a cast-iron pan, saute veggies in butter until tender: yellow onion, carrots, celery, garlic, and pearl onions. Add thyme and flour to the pan. Stir and mix until flour is lump free. Add chicken broth, heavy cream, and apple cider vinegar. Stir to combine. Add salt and pepper to taste. Bring mixture to a boil, then reduce heat to low. Stir in cooked pieces of rotisserie chicken.  Allow mixture to simmer for a few minutes until the chicken is warm.
  4. Roll out the pie dough just slightly thinner than 1/4 inch. Cut it into circles large enough to line the bottom of the ramekins. Line the ramekins. Slice off excess dough. With a fork, pierce bottom and sides of the dough several times.
  5. Evenly divide chicken pot pie filling among the ramekins. Place dough rounds on top of the filling, covering the entire surface of the ramekins. Crimp the edges of the dough. Brush the surface with egg wash. Cut two intersecting slits across the top of each chicken pot pie.
  6. Bake for 35 minutes or until the crust is golden brown.


  • When using fresh pearl onions boil them for 2 to 2-1/2 minutes to make them tender. Drain well.
  • For store-bought pie crusts, buy two 9-ounce packages of unbaked crusts.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner, Comfort Food
  • Method: Stovetop, Oven
  • Cuisine: American

Keywords: classic recipe, dinner, kid-friendly, comfort food

Gold Line: Sprinkles of Inspiration |


When was the last time you enjoyed mini chicken pot pies? Do you love the idea of a double crust? I invite you to share your thoughts in the comments below. BE SURE TO RATE THIS RECIPE!

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  1. Would you mind giving me tips on what to change if I want to make one large one? Cooking time and temp wise;)
    Thank you!

    1. Hello Kim. For an 8-inch deep (double crust) chicken pot pie, cut 3 vent holes near the center. Begin baking at 400°F for 20 minutes, then reduce the temperature to 375°F. Bake 25 to 30 minutes more, or until the crust is a beautiful golden brown and the filling can be seen bubbling through the vents in the crust.

  2. This recipe for chicken pot pie is delicious! Its our new fav … thank you for a simple delicious recipe

  3. Hi, this looks wonderful but could you tell me when to add the cubed chicken? I didn’t see it added in the recipe steps or in your blog post. I’m thinking it would be just before you lower the heat to simmer the mixture but wanted to be sure. Thanks!

    1. Hello Elizabeth! Thank you so much for bringing this to my attention. I really appreciate it. I just updated the recipe card. Right after you lower the heat, add in the cooked pieces of rotisserie chicken. Let the mixture simmer for a few minutes until the chicken is warm. Then proceed with the recipe instructions. I hope you love these chicken pot pieces just as much as my family does!

  4. Made these for a Friendsgiving party this past weekend and they were a huge hit. Followed the recipe exactly, great flavor!

  5. There is something so special about individual portions. I l really love the idea and your chicken pot pies look so good. The seasonings you use would certainly bring out the flavor of the chicken and the pie. Wish I could have that for lunch.

  6. These pot pies look terrific. And yay for double crust, chicken pot pie needs a top and bottom crust. The mini size is great for individual servings.

  7. I’d love to try your recipe! It’s one of my favorite dishes especially when Fall and Winter rolls in. I’m sure this is amazing, thanks for the step by step!

  8. Oh, yes! This DEFINITELY makes me happy! This is one of my all-time favorite things to indulge in. Your recipe looks absolutely amazing! I’m adding this to may “to make” like for the near future!

  9. Oh my, just yesterday my son reminded me that we have not made chicken pot pie in ages. I must make it soon. I love the idea of adding a double crust. I usually do only one on top. But that is never enough. So why not right? Sounds. yum.

  10. These look seriously so tasty. I love that the top of the crust looks nice and flaky. Perfect meal for these cold fall nights!

  11. Chicken pot pie is not something I liked when I was younger, but that was because I never had it made from scratch. It is one of my family’s favorite meals now.

  12. Your photos makes me starve right now. I love chicken pot pie. It’s perfect for this coming cold season. I’d love to try this recipe. What a great a idea for a homemade meal.

  13. Looks very delicious! I must confess, I drooled for some time while browsing and reading the recipe. I needed to learn about this one sooner!

  14. There is something so special about individual portions. I l really love the idea and your chicken pot pies look so good. The seasonings you use would certainly bring out the flavor of the chicken and the pie. Wish I could have that for lunch.

  15. I love chicken pot pie but I have never made it myself because I thought it’s quite complicated to make. I bookmarked your recipe for later.

  16. I like making chicken pot pie, though we only have it a few times a year. I like being able to add different vegetables that my kids like.

  17. I have been wanting to try making my own chicken pot pies for a while now, I have been so tired of using the frozen ones. Thanks for this easy to follow pot pie recipe!

  18. So pretty! Love comfort foods this time of year — even better when you can pack them with veggies. Gravy covered veggies still count, and they’re more delicious! Can’t wait to try it!

  19. Double pie crust?! Yes, please!! The crust is my favorite part of the pot pie. I can’t wait to try this recipe.

  20. I haven’t made a homemade chicken pot pie in ages. I need to make one soon using your recipe. It looks so delicious and perfect for fall!