If you are craving a warm and comforting meal that feels like a big, cozy hug, this Easy Double Crust Chicken Pot Pie recipe is exactly what you need. Filled with tender chicken, vibrant vegetables, and wrapped in a flaky, buttery crust, this classic Double Crust Chicken Pot Pie is the perfect homemade dish to bring everyone together around the dinner table. Its balance of rich textures and homey flavors will make it a favorite to prepare time and time again.

Why You’ll Love This Recipe

Hearty and satisfying: This pot pie is loaded with chunks of tender chicken and veggies making it a filling and comforting meal.
Flaky double crust: The top and bottom crusts bake to golden perfection, adding buttery crunch with every bite.
Simple ingredients: Made with pantry staples, this recipe is easy to prepare yet packed with flavor.
Adaptable and versatile: Perfect for customizing with your favorite vegetables or seasonings to match your mood.
Great for leftovers: It reheats beautifully, making it a fantastic make-ahead meal to enjoy later.

Ingredients You’ll Need

Gathering the right ingredients for this Double Crust Chicken Pot Pie is easier than you think. Each item plays a special role, whether it is adding a creamy texture, a pop of color, or a hint of warmth that melds the whole dish together perfectly.

Chicken breast or thighs, cooked and shredded: The star protein that keeps every bite tender and juicy.
Mixed vegetables: Classic combos like carrots, peas, and sweet corn add vibrant color and natural sweetness.
Smoked turkey bacon: Adds a subtle smoky richness without overwhelming the flavors.
All-purpose flour: Helps thicken the creamy filling to the perfect consistency.
Vegetarian Worcestershire sauce (natural): Brings a savory depth that ties the filling together.
Chicken broth: Provides the base for the filling’s smooth and flavorful sauce.
Plant-based butter: Used in the crust and filling for flakiness and richness.
Milk (plant-based): Adds creaminess to the sauce without heaviness.
Pie crust (store-bought or homemade): Two sheets create the classic double crust that seals in all the deliciousness.
Onion and garlic: Essential aromatics to build flavor layers.
Fresh thyme and parsley: Herbs that brighten and complement the savory pie filling.
Natural gelling agent: Ensures the filling sets just right with a smooth texture.

Variations for Double Crust Chicken Pot Pie

This Double Crust Chicken Pot Pie is wonderfully flexible, making it easy to adjust to your tastes, dietary needs, or whatever veggies you have on hand. Here are some tasty ideas to get creative with your pot pie.

Vegetable boost: Swap in mushrooms, green beans, or sweet potatoes for a new flavor twist.
Herb twist: Try rosemary or sage instead of thyme for an earthy aroma.
Grain-free crust: Use a cauliflower crust or a nut-based crust for a gluten-free version.
Heat it up: Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
Dairy-free version: Use plant-based butter and milk to keep it creamy and inclusive.

Easy Double Crust Chicken Pot Pie Recipe

How to Make Double Crust Chicken Pot Pie

Step 1: Prepare the Filling

Start by cooking smoked turkey bacon in a large skillet until crisp. Remove and set aside, leaving the rendered fat to sauté onions, garlic, and your mixed vegetables until tender. Add shredded chicken, flour, vegetarian Worcestershire sauce (natural), and chicken broth, stirring until the mixture thickens into a rich, creamy filling with the help of a natural gelling agent. Finish by folding in herbs and seasoning to taste.

Step 2: Roll Out the Pie Crusts

On a floured surface, roll out one sheet of pie crust and place it gently in your pie dish, ensuring it covers the base and sides. Roll out the second crust and set aside for later.

Step 3: Assemble the Pie

Pour the filling into the crust-lined dish, spreading it evenly. Crumble the crispy smoked turkey bacon over the filling for added texture and flavor. Carefully place the second crust over the top, sealing the edges by pinching or crimping with a fork. Cut a few small slits in the top crust for steam to escape during baking.

Step 4: Bake to Golden Perfection

Preheat your oven and bake the pot pie until the crust is golden brown and the filling is bubbling hot beneath. Allow it to rest a few minutes before serving, so the filling sets perfectly and slices cleanly.

Pro Tips for Making Double Crust Chicken Pot Pie

Use cold plant-based butter in the crust: This promotes flakiness and prevents the dough from becoming tough.
Don’t overfill: Leaving some room helps the steam escape and keeps the crust crisp.
Prep vegetables evenly: Cutting ingredients to similar sizes ensures even cooking throughout.
Chill the assembled pie briefly: Refrigerate before baking to make slicing and serving easier.
Cover edges if browning too fast: Use foil to protect crust edges from burning while the middle cooks through.

How to Serve Double Crust Chicken Pot Pie

Garnishes

A sprinkle of fresh parsley or thyme on top adds freshness and a lovely aroma that complements the rich filling.

Side Dishes

Pair your pot pie with a crisp green salad or steamed green beans to balance the heartiness with some lightness.

Creative Ways to Present

For a charming touch, serve the pot pie in individual ramekins made with mini crusts, perfect for individual portions or parties.

Make Ahead and Storage

Storing Leftovers

Keep any remaining pot pie covered in the refrigerator for up to 3 days to maintain freshness and flavors.

Freezing

This pot pie freezes well either before or after baking. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.

Reheating

Reheat leftovers in a 350°F oven until warmed through to keep the crust crisp and filling creamy. Avoid the microwave to preserve texture.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a convenient and flavorful shortcut that makes the filling even more delicious.

Is it necessary to use two crusts?

The double crust creates a wonderful flaky top and a sturdy base, enclosing the filling perfectly, but you can use a single crust with a topping if preferred.

Can I make the crust from scratch?

Definitely! A homemade crust enhances the texture and allows full control over ingredients, but store-bought works well for ease.

How can I make the filling thicker?

Add a bit more flour when cooking the filling or increase the natural gelling agent slightly to achieve your desired thickness.

What are the best vegetables to use?

Classic choices like carrots, peas, corn, and green beans offer great texture, but feel free to swap in your favorites for variety.

Final Thoughts

This Easy Double Crust Chicken Pot Pie is the kind of homemade comfort food that feels like a warm embrace from the inside out. With simple ingredients and straightforward steps, you can create a flaky, satisfying pie filled with tender chicken and hearty vegetables that everyone will love. Give this recipe a try and enjoy the joy of cozy, delicious meals made from scratch.

Double Crust Chicken Pot Pie

Author: Michael
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Dairy-Free, Plant-Based Option Available

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Description

This Easy Double Crust Chicken Pot Pie is a warm, comforting dish filled with tender shredded chicken, vibrant mixed vegetables, and smoked turkey bacon, all wrapped in a flaky, buttery double crust made with plant-based ingredients. It combines rich textures and homey flavors, perfect for a satisfying homemade meal that reheats beautifully and adapts to your favorite vegetables and seasonings.

Instructions

Prepare the Filling: Cook smoked turkey bacon in a large skillet over medium heat until crisp; remove and set aside. Leave the rendered fat in the skillet, then sauté diced onion, minced garlic, and mixed vegetables until tender. Stir in shredded chicken and sprinkle all-purpose flour over the mixture; cook and stir until flour is absorbed. Add vegetarian Worcestershire sauce (natural), chicken broth, and natural gelling agent, stirring constantly until the mixture thickens into a creamy, rich filling. Fold in fresh thyme, parsley, and season with salt and pepper to taste.
Roll Out the Pie Crusts: On a lightly floured surface, roll out one sheet of pie crust and gently fit it into a 9-inch pie dish, covering the bottom and sides evenly. Roll out the second sheet of pie crust and set it aside for later use as the top crust.
Assemble the Pie: Pour the prepared filling into the crust-lined pie dish, spreading it out evenly. Sprinkle the crumbled smoked turkey bacon over the top of the filling. Carefully place the second pie crust over the filling, sealing the edges by crimping with your fingers or a fork. Cut several small slits on top of the crust to allow steam to escape while baking.
Bake to Golden Perfection: Preheat the oven to 375°F (190°C). Place the assembled pot pie on the center rack and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling hot. Remove from the oven and allow the pie to rest for 10 minutes before slicing and serving to let the filling set.

Notes

Use cold plant-based butter in the crust to ensure a flaky texture.
Do not overfill the pie to prevent soggy crust and allow steam to escape.
Cut vegetables into similar sizes for even cooking.
Chill the assembled pie in the refrigerator for 15-20 minutes before baking to make slicing easier.
If crust edges brown too quickly, cover them with foil during baking.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American