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Double Crust Chicken Pot Pie

This double crust chicken pot pie has a rich, creamy sauce with lots of vegetables, and is topped with a savory thyme crust. And you can make it easy and use refrigerated pie crust!

A whole double crust chicken pot pie topped with sprigs of fresh thyme on a cutting board.

This double-crust chicken pot pie can be made with puffed pastry or even refrigerated pie crust, but if you have time, make the homemade pie crust with thyme. It adds just the right touch of savory to the chicken pot pie.

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Ingredients Needed

Thyme Crust

  • All-purpose flour
  • Cake flour
  • Kosher salt
  • Chopped fresh thyme
  • Unsalted butter
  • Vegetable shortening
  • Ice water

Egg Wash

  • Egg
  • Milk or cream

Filling

  • Bacon
  • Butter
  • Onion
  • Celery
  • Carrots
  • Mushrooms
  • Green beans
  • All-purpose flour
  • Dry sherry
  • Chicken broth
  • Heavy cream
  • Cooked chicken
  • Fresh parsley
  • Chopped fresh thyme
  • Dried thyme
  • Kosher salt
  • Black pepper

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How to Make a Double Crust Chicken Pot Pie:

Tip: Go to the store and buy a carton of refrigerated pie crusts or puff pasty dough and call it good. 👌🏻

If you insist on making your own because it’s better Pie Crust:
Step 1. Place flour, salt, and thyme in the bowl of your food processor and pulse two or three times to blend. Add cold butter and cold shortening and pulse five or six times to cut the butter into the flour.

Step 2. With the food processor running, pour ice water down the food tube. As soon as the dough begins to form a ball, stop the machine.

Step 3. Spread two sheets of plastic wrap on the counter and turn the dough onto a sheet of plastic wrap, scraping the bowl and blade with a spatula to get every little bit. Separate the dough into halves and place a half on each sheet of plastic wrap.

Step 4. Pat each dough half into a ball, wrap tightly, and place in the refrigerator for at least an hour before using.

Cook’s Tip: You can freeze this dough for several months.

Chicken Pot Pie Filling – there are no shortcuts for this part!
Step 1. Preheat oven to 400°. Line a large baking sheet with foil and place the baking sheet on the bottom third rack of oven.

Step 2. In a large, deep skillet, cook the bacon until it’s nice and crispy. Remove it from the skillet and reserve the bacon grease. Add butter to the hot skillet with the bacon grease and melt the butter.

Step 3. Add the vegetables to the skillet and cook until the mushrooms have cooked down and the vegetables are tender, 8-10 minutes. Add additional butter if needed.

Step 4. Add flour to the vegetables in skillet and stir until well mixed. Slowly stir in the sherry and two cups of broth, mixing with vegetables and flour.

Cook’s Tip: You may add up to another 3/4 cup of broth if needed.

Step 5. Bring to a boil then turn down to a simmer.

Step 6. Add cream to the skillet and simmer on medium-low about 10 minutes until thickened. Add chicken, bacon, parsley, thyme, dried, thyme, salt, and pepper. Add additional stock if needed.

Putting it together
Step 1. Remove pie crusts from refrigerator and roll out the first one to a 12-inch diameter. Place crust in bottom of 9-inch deep dish pie plate. Allow the excess to hang over the side. Pour filling into pie plate.

Step 2. Roll out the top pie crust to 12-inch diameter and place over the filling. Fold and pinch the edges of the two crusts together to form a seal. Whisk 1 egg with a tablespoon milk or cream. Brush the top crust with egg wash and using a sharp knife, make a few slits in the crust to allow steam to escape.

Cook’s Tip: Alternatively, you can use a 9×13-inch dish and just do one crust over the top.

Step 3. Remove the pre-heated baking sheet and place the pie on the foil. Bake on bottom third rack for 35-45 minutes, until crust is a nice, dark golden brown. Remove from oven and allow pie to rest for at least 20 minutes before serving.

Serving of double crust chicken pot pie in a white bowl with a sprig of thyme on a wooden board.

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Easy Old-fashioned Chicken Piean old Southern favorite, makes its own crust

Tips for your Double Crust Chicken Pot Pie:

  • I like to use a rotisserie chicken but you can cook a whole chicken or you can use just breasts.
  • This pie also works as a single crust pie, either in a 9-inch deep dish pie plate or in a 9×13-inch baking dish. (Obviously, this means you only need to use the top crust.)

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Double crust chicken pot pie on a cutting board with fresh thyme.

Chicken Pot Pie

Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes

Chicken pot pie with rich, creamy sauce and filled with vegetables, topped with a savory thyme crust. Delicious comfort food!

Ingredients

Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 sticks unsalted butter, diced and very cold
  • 1/4 cup vegetable shortening, chilled
  • 1/2 cup very cold water

Filling:

  • 6 slices bacon, sliced into 1-inch pieces
  • 6 tablespoons butter
  • 1/2 cup chopped onion
  • 2 ribs celery, finely chopped
  • 3 carrots, finely chopped
  • 1/2 cup mushrooms
  • 1 cup green beans, fresh or frozen, thawed
  • 1/2 cup all-purpose flour
  • 4 tablespoons dry sherry, NOT cooking sherry or sherry vinegar
  • 2 3/4 - 3 cups chicken broth
  • 1 cup heavy cream
  • 4 cups cooked chicken
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Egg wash

  • 1 egg
  • 1 tablespoon milk or cream

Instructions

Pie Crust:

  1. Place flour, salt, and thyme in food processor and pulse two or three times to blend. Add cold butter and cold shortening and pulse five or six times to cut the butter into the flour. With the food processor running, pour the water down the food tube. As soon as the dough begins to form a ball, stop the machine.
  2. Spread two sheets of plastic wrap on the counter. Turn the dough onto a sheet of plastic wrap, scraping the bowl and blade with a spatula to get every little bit. Separate the dough into halves and place a half on each sheet of plastic wrap.
  3. Pat each dough half into a ball, wrap tightly and place in refrigerator for at least an hour before using. Can freeze the dough for several months.

Filling:

  1. Preheat oven to 400. Line a baking sheet with foil and place on bottom third rack of oven.
  2. In a large, deep skillet, cook bacon until crispy. Remove bacon from skillet and reserve grease. Add butter to skillet and melt.
  3. Add onion, carrot, celery, green beans, and mushrooms to skillet and cook until mushrooms have cooked down and vegetables are tender, 8-10 minutes. Add additional butter if needed. Add flour to vegetables in skillet and stir until well mixed.
  4. Slowly stir in the sherry and two cups broth, mixing with vegetables and flour. Add another 3/4 cup of broth. Bring to a boil then turn down to a simmer.
  5. Add cream and simmer on medium-low about 10 minutes until thickened. Add chicken, bacon, parsley, thyme, dried, thyme, salt, and pepper. Add additional stock if needed.

Putting it together

  1. Remove pie crusts from refrigerator and roll out the first one to 12-inch diameter. Place crust in bottom of 9-inch deep dish pie plate. Allow the excess to hang over the side. Pour filling into pie plate.
  2. Roll out the top pie crust to 12-inch diameter and place over the filling. Fold and pinch the edges of the two crusts together to form a seal. Whisk 1 egg with a tablespoon milk or cream. Brush the top crust with egg wash and using a sharp knife, make a few slits in the crust to allow steam to escape.
  3. Remove the pre-heated baking sheet and place the pie on the foil. Bake on bottom third rack for 35-45 minutes, until crust is a nice, dark golden brown. Remove from oven and allow pie to rest for at least 20 minutes before serving.

Notes

* I like to use a rotisserie chicken but you can cook a whole chicken or you can use just breasts.

* This pie also works as a single crust pie, either in a 9-inch deep dish pie plate or in a 9x13-inch baking dish.

Nutrition Information:
Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 792Saturated Fat: 29gCholesterol: 193mgSodium: 1012mgCarbohydrates: 36gFiber: 2gSugar: 2gProtein: 25g

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Update Notes: This post was originally published February 19, 2015, and on January 15, 2020, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

More Chicken Recipes:

If you don’t want to make a crust, you can always do a Chicken Pot Pie with Biscuits, like this one from Pinch of Yum.

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James McNulty

Friday 27th of February 2015

This is an absolutely WONDERFUL RECIPE for a chicken or turkey pot pie. My wife says it will henceforth be my new recipe for one of her favorite dishes. Try it - you will love it. Don't get 100% hung up on the vegetables and use what you have. I used asparagus instead of green bean and small boiling onion instead of a large onion. One comment that got missed. The list of ingredients call for white wine but in the instructions there is no entry using white wine. I almost forgot to add the wine but did add it where I thought it should go. Thanks again for taking the time to post.

Lucy

Friday 27th of February 2015

James,

Thank you so much for your comment AND for catching my error! I have corrected--I add the sherry at the same time that I add the first broth and then bring to a boil, which allows the alcohol to cook off and just leaves a subtle flavor. So glad you enjoyed this chicken pot pie and thank you for visiting In a Southern Kitchen.

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