Chicken Pot Pie With 2 Crusts

"This is old-fashioned, from scratch, comfort food. This has been a family favorite for years. I like to take this to other families when they are in need of a meal. It's always a winner. I like making it with leftover turkey, too! I often add some cooked diced potatoes."
photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Angela N. photo by Angela N.
photo by Lock S. photo by Lock S.
photo by Michael Fitzgerald photo by Michael Fitzgerald
photo by Charmie777 photo by Charmie777
Ready In:
1hr 10mins


  • 13 cup margarine or 1/3 cup butter
  • 13 cup flour
  • 13 cup chopped onion
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 34 cups chicken broth
  • 23 cup milk
  • 2 cups cut up cooked chicken
  • 1 (10 ounce) package frozen mixed vegetables
  • 2 prepared pie crusts (1 top crust and 1 bottom crust)


  • Heat butter over low heat until melted.
  • Blend in flour, onion, salt and pepper.
  • Cook over low heat, stirring constantly until smooth and bubbly.
  • Remove from heat.
  • Stir in broth and milk.
  • Heat to boiling; stirring constantly. Boil and stir one minute.
  • Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
  • Reserve.
  • Line pie plate with prepared bottom crust.
  • Pour in filling.
  • Top with top crust. Cut slits in center to vent. Flute edges.
  • Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

Questions & Replies

  1. Does the bottom crust get cooked to not be soggy? I haven't tried this recipe, but it's on the calendar. Thanks!
  2. What kind of chicken
  3. What type of pie crust do you use? The regular or deep dish?
  4. Can this be made ahead of time and reheated just before dinner?
  5. Do you cook the bottom crust before filling?


  1. Wonderful. I always add my own touches so this is what I did. A trick I learned years ago...if you are making a "wet" pie like a custard (pumpkin, etc.), brush the bottom crust with some egg white to seal it. Put it in the pan and brush it. Let it set a bit and then put your ingredients in. I added some fresh thyme and rosemary, sauteed mushrooms and pre-cooked litte potato cubes along with the veggies called for (pre-cooked). I also added some white wine and dry mustard. Brushed the top with an egg wash. Fantastic. A keeper!
  2. I was skeptical about the reason between so many 5-star ratings - the recipe seems way to simple! But simple can be good, and this was great. It was easy to make, had easy ingredients, and was rich and tasty. I added a little poultry seasoning to mine, and made a biscuit topping since I only had one pie crust. I can't wait to try this again and experiment with different vegetables and seasonings.
  3. What a great & very easy recipe!! It was my first pie ever made & was a hit with the family.. I made mini pies just for snacks before lunch but every1 was asking for more! Cant wait to try it out again this time as a main course!!! Very Yummy :-)
  4. AWSOME DINNER COULDNT BE BETTER ! I tweaked it a little but not to much I ADDED MORE TO THE RECIEPT! salt pepper and garlic powder little more chicken very chunky. a full russet potatoe diced small and even and 2 carrots diced same way 1/4 slice of butter after all is in the pot ! I used a deep dish apple pie crust off brand . and Pepperidge farms puff pastry and a egg wash around the edge of the pie crust and glued the puff pastry to it put the filling 1/8 to the top and I had no problem with it boiling over ! but I cooked my filling longer on the stove top so that the potatoes and added carrots were going to be done so mine cooked in my gas stove for about 15 minutes darker golden brown and shut stove off left in there for remainder of 35 minutes and seemed to be very very tasty and this is SO GOOD JUST TRY IT !!! THANK YOU FOR A TOP RECIPET !!! MY WIFE FELLL OVER !
    • Review photo by Lock S.
  5. Tried this recipe tonight while my girlfriend was working late. Messed up on the amount of flour so ended up with way more of the I adjusted accordingly and it still turned out fantastic! -Michael.
    • Review photo by Michael Fitzgerald


  1. Phenomenal pot pie! I'll be making this for years to come... I sauteed yellow potatoes with garlic and paprika, then in a separate pan I sauteed the onion and added yellow, orange and red peppers seasoned with garlic and paprika. I made the sauce separately and added the frozen veggies with canned chicken and used a Great Value pie crust from Wal-Mart (they were out of Pillsbury!) and it was AWESOME!!! lots of fun to make and sooooo delicious...
    • Review photo by Judy K.
  2. I use the large can of Vegall....was perfect and potatoes already in main complaint with pot pies that you buy they quit putting potatoes in....
  3. Blind-baked the bottom crust to keep it firmer.
  4. Used coconut milk in place of the cow's milk. Amazingly we can usually do butter even though we can't do any other dairy products. Only other changes is the veggies end up being whatever is available from the garden (and frozen peas--it's not pot pie if it doesn't have peas in our family). Next round will be an attempt at muffin tin pot pies. UPDATE 11/25/14: This recipes works fine with rice milk substituted for the milk as well. It worked well to follow the baking instructions for muffin tin pot pies from (400* for 15-18min; 3" cutter for bottom crust and 2" cutter for top crust).
  5. This turned out so good. I followed the directions, except I used beef adn beef stock in place of the chicken. We really liked this dish. I will use this many times when I have leftoer chicken or beef. I also plan on including this with our dishes made for "new parents" or " new neighbors". Thank you for sharing.



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