Two-Crust Chicken Pot Pie

Chicken pie
Chicken pie, double crust

Diana Rattray

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
708 Calories
45g Fat
51g Carbs
23g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 708
% Daily Value*
Total Fat 45g 58%
Saturated Fat 19g 94%
Cholesterol 105mg 35%
Sodium 961mg 42%
Total Carbohydrate 51g 19%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 23g
Vitamin C 1mg 3%
Calcium 62mg 5%
Iron 4mg 20%
Potassium 287mg 6%

Pot pies date to the ancient Greeks and Romans when game birds and animals were baked in a crust and served at lavish banquets. These ancient recipes evolved into what we know today as meat pies and pot pies.

Unlike many pot pies that only feature a dough topper, this chicken pot pie recipe features two flaky crusts encasing a rich and creamy chicken filling. This savory pie is baked in a casserole dish instead of a pie pan. 


  • 2 pie crusts, homemade or store-bought

  • 6 tablespoons butter

  • 6 tablespoons all-purpose flour

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly cracked black pepper

  • 1 3/4 cups chicken broth

  • 2/3 cup half-and-half

  • 3 cups cooked chicken

Steps to Make It

Prepare the Casserole Dish

  1. Gather the ingredients.

  2. Divide pastry dough into two, about two-thirds in one portion and one-third in the other portion. Wrap the smaller portion in plastic wrap and set aside. 

  3. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6 inches). 

Make the Chicken Filling

  1. Gather the ingredients.

  2. Make a roux by melting butter in a medium saucepan over medium-low heat, add flour, salt, and pepper and stir until smooth and bubbly. Cook for about 2 minutes, stirring constantly.

  3. Add chicken broth and half-and-half and cook slowly until thickened, stirring constantly. Add the chicken and mix well.

Assemble and Bake the Pot Pie

  1. Preheat oven to 425 F.

  2. Pour the creamed chicken mixture into the pastry-lined casserole dish.

  3. Roll out the reserved 1/3 portion of pastry dough large enough to cover the chicken mixture. Fit over chicken mixture, pinch edges of bottom crust together with top crust, sealing well. Make a slit to act as a steam vent in the middle of the top crust.

  4. Bake for 35 minutes or until pastry is nicely browned. Remove from oven and let cool 10 minutes before serving. The filling will be very hot. Serve with a side salad and crispy bread if desired.

  5. Enjoy.