Homemade Chicken Pot Pie (From Scratch, Double Crust)

There are some meals that just feel safe.

Chicken pot pie is one of them.

Buttery crust. Creamy filling. Tender chicken and vegetables tucked inside like a little edible blanket. It’s the kind of dinner that makes everyone slow down for a minute.

I don’t do anything fancy with this recipe. No complicated techniques. Just simple ingredients, cooked the way I cook at home which is practical, comforting and from scratch.

And yes… we’re doing a double crust. Because if I’m making pot pie, I want crust on the top and the bottom.

Why I Love Making This

I love this recipe because:

• It uses everyday ingredients I usually already have
• It works with fresh chicken or leftover chicken
• It’s filling and comforting without being heavy
• It reheats beautifully

It’s one of those meals that feels like you tried really hard… even though it’s actually very straightforward.

Ingredients You’ll Need

For the Pie Dough

• All-purpose flour
• Salt
• Salted butter, diced into small pieces
• Ice-cold water

For the Filling

• Chicken breasts, cubed
• Salt
• Ground black pepper
• Garlic powder
• Onion powder
• Smoked paprika
• Vegetable oil
• Carrots, peeled and thinly sliced
• Celery ribs, thinly sliced
• Gold potato, peeled and cut into small cubes
• Yellow onion, diced
• Garlic cloves, minced
• Salted butter
• All-purpose flour
• Milk
• Chicken broth
• Frozen peas
• Dried thyme

How I Make My Chicken Pot Pie

Step 1: Make the Dough

In a large bowl, combine the flour and salt.

Add the diced butter and mix it in with clean hands until the mixture is crumbly. You want small pieces of butter throughout, that’s what gives you a flaky crust.

Slowly add ice-cold water while mixing. Once you can squeeze the dough and it holds together into a ball, it’s ready.

Form it into one large ball, cut it in half, and shape into two separate balls.

Wrap each one individually in plastic wrap and refrigerate while you prepare the filling.

Step 2: Season and Cook the Chicken

In a bowl, combine the cubed chicken with salt, pepper, garlic powder, onion powder, and smoked paprika. Mix until evenly coated.

Heat a large skillet over medium heat and add vegetable oil.

Add the chicken and let it cook undisturbed for several minutes before stirring. Cook it for about 10–12 minutes total, stirring halfway through, until fully cooked and lightly golden.

Transfer the chicken to a plate and set aside.

Step 3: Cook the Vegetables

In the same skillet, melt the butter.

Add the diced onion, sliced carrots, and sliced celery. Season lightly with salt and pepper and cook for about 10 minutes, stirring occasionally, until they begin to soften.

Add the diced potato and cook a few more minutes.

Stir in the minced garlic and dried thyme and cook for about 1 minute, just until fragrant.

Step 4: Make the Creamy Sauce

Sprinkle the flour over the vegetables and stir well. Let it cook for about 2 minutes so the flour doesn’t taste raw.

Slowly stir in the milk and chicken broth. Keep stirring as it thickens. This usually takes about 5 minutes.

Once the sauce is thick and creamy, add the cooked chicken back into the skillet and mix well.

Remove from heat and let the filling cool slightly.

Stir in the frozen peas last.

Step 5: Assemble the Pie

Preheat your oven to 400°F.

Lightly flour your surface and roll out one dough ball into a large circle. Place it into your pie dish, it will hang over the edges a bit, and that’s fine.

Add the filling.

Roll out the second dough ball and place it over the top.

Press the top and bottom crusts together, trim the excess, and crimp the edges with a fork. I keep it simple, no fancy fluting.

Cut four slits in the center to let steam escape.

Step 6: Bake

Bake for about 50 minutes, or until the crust is golden brown.

If it starts browning too quickly, tent it loosely with foil.

Let it cool for at least 30 minutes before slicing. This part is important, it helps the filling set so it doesn’t run everywhere when you cut into it.

A Few Things I’ve Learned

• Let the filling cool slightly before assembling to prevent a soggy bottom crust.
• Keep the butter very cold so the crust bakes up flaky.
• Dice the potatoes very small, almost pea sized, so they cook through quickly.
• Do not rush the bake time so the crust turns properly golden.
• Let the pie rest for 30 minutes before slicing so it sets cleanly.

This is one of those meals that feels like you really cooked.

But it’s not complicated. It’s just layering simple ingredients and giving them time.

If you make it, let me know, are you a double crust person like me, or do you prefer a biscuit topping?