I’m sharing my Best Pot Pie Filling for a double-crust chicken pot pie packed with Yukon Gold potatoes, carrots and peas, all bound by a super-thick gravy between two pie crusts.
I never meant to obsess over a single pot pie but this Double Crust Chicken Pot Pie kept pulling me back. Between two golden pie crusts I packed Yukon gold potatoes and tender chicken, then smothered it in a super flavorful, thick gravy that somehow feels like a little surprise in every bite.
I call it my Best Pot Pie Filling because it’s honest, a bit sloppy sometimes, and always worth the mess. You’ll want to peek through the steam, maybe cut a sliver too soon, and wonder how something so simple got so bold.
Ingredients
- Chicken: adds protein and savory richness, keeps the pie hearty and satisfying.
- Potatoes: Yukon golds give creamy texture and carbs, they soak up the gravy nicely.
- Carrots: bring subtle sweetness, fiber and a pop of orange color.
- Peas: add bright color, little bursts of sweetness and plant based protein.
- Butter: gives richness and silky mouthfeel, helps make filling glossy.
- Flour: thickens the sauce, adds structure but also makes it slightly doughy.
- And pie crusts: top and bottom give flaky texture, buttery crunch and warm aroma.
- Milk: makes the gravy creamy, adds fat and smoothness without heavy cream.
Ingredient Quantities
- 2 (9 inch) pie crusts store bought or homemade
- 3 cups cooked chicken chopped or shredded (rotisserie works great)
- 1 1/2 cups Yukon gold potatoes peeled and diced
- 1 cup carrots diced
- 1/2 cup celery diced
- 1 cup frozen peas thawed
- 1 medium onion finely chopped
- 3 tablespoons unsalted butter
- 1/3 cup all purpose flour
- 2 cups low sodium chicken broth
- 1 cup whole milk or half and half
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning optional
- 1 large egg beaten with 1 tablespoon water for egg wash
- 1 tablespoon fresh parsley chopped optional
How to Make this
1. Preheat oven to 400°F (200°C). Thaw peas, chop chicken if needed, peel and dice 1 1/2 cups Yukon gold potatoes, dice 1 cup carrots, 1/2 cup celery and finely chop 1 medium onion.
2. Put potatoes and carrots in a pot of boiling salted water and simmer until just tender, about 8 to 10 minutes. Drain and set aside.
3. In a large skillet melt 3 tablespoons unsalted butter over medium heat. Add the chopped onion and celery and cook until soft and fragrant, about 4 to 5 minutes.
4. Sprinkle 1/3 cup all purpose flour over the veggies and stir well to coat; cook the flour 1 to 2 minutes to remove the raw taste. Slowly whisk in 2 cups low sodium chicken broth and 1 cup whole milk or half and half, scraping up any browned bits, then simmer until the sauce thickens, about 3 to 5 minutes.
5. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme and 1/2 teaspoon poultry seasoning if using. Add the cooked chicken, the drained potatoes and carrots, and 1 cup thawed peas. Fold in 1 tablespoon chopped fresh parsley if you like. Taste and adjust seasoning. Let the filling cool for 5 minutes so it isnt piping hot when you put it in the crust.
6. Fit one 9 inch pie crust into a pie plate, pressing gently. Trim any big overhang but leave a little for crimping. Spoon the filling into the crust, mounding slightly but dont overfill.
7. Drape the second 9 inch crust over the top, trim excess and crimp the edges to seal. Cut a few vents in the top to let steam escape. Use any scraps for decoration or to patch holes.
8. Beat 1 large egg with 1 tablespoon water and brush the top crust lightly for a shiny golden finish. If you want really crisp edges chill the assembled pie in the fridge for 10 to 15 minutes before baking.
9. Bake at 400°F for 35 to 45 minutes until the crust is deep golden and the filling bubbles through the vents. If the top is browning too fast, tent the pie loosely with foil for the last 10 to 15 minutes.
10. Let the pie rest 10 to 15 minutes before slicing so the gravy firms up. Tip – use rotisserie chicken to save time, microwave or steam potatoes to speed things up, and if your filling seems too thin make a slurry with 1 tablespoon flour plus 1 tablespoon cold water and stir it in, then simmer a minute to thicken.
Equipment Needed
1. Oven (set to 400°F)
2. Large pot for boiling potatoes and carrots
3. Colander or fine mesh sieve to drain veggies
4. Large skillet (10 to 12 inch) for the filling
5. Whisk for the roux and sauce
6. Wooden spoon or heatproof spatula for stirring
7. Chef’s knife and cutting board for chopping
8. 9 inch pie plate plus a rimmed baking sheet to catch drips
9. Pastry brush and a small bowl for the egg wash, plus measuring cups and spoons
FAQ
Double Crust Chicken Pot Pie Recipe Substitutions and Variations
- Pie crusts (2 9-inch): use frozen puff pastry sheets for extra flakiness, or press refrigerated biscuit dough on top for a rustic, quicker version; puff pastry will brown faster so keep an eye on it.
- Cooked chicken (3 cups): swap with shredded rotisserie turkey, drained canned chicken in a pinch, or for a vegetarian option use firm tofu cubes or about 2 1/2 cups cooked chickpeas.
- All purpose flour (1/3 cup, for thickening): replace with 2 1/2 to 3 tablespoons cornstarch mixed with cold water (add it near the end and simmer till sauce clears), or use a 1-to-1 gluten free flour blend.
- Whole milk or half and half (1 cup): use evaporated milk diluted with 1/2 cup water for similar richness, or unsweetened soy or oat milk; for extra richness use light cream but lower oven temp a touch.
Pro Tips
1) Chill the assembled pie in the fridge for 10 to 15 minutes before baking, it really helps the crust hold its shape and keeps the edges from shrinking or going limp.
2) Make the filling a touch thicker than you think you need, then let it cool for several minutes before filling the crust. If it’s too thin the bottom gets soggy, cornstarch or a little extra flour stirred into the hot sauce and simmered for a minute will fix it fast.
3) Cut the potatoes and carrots a bit smaller than you think, or roast them first for more flavor, so they heat through evenly with the chicken instead of being undercooked chunks.
4) Egg wash the top and keep an eye on browning, tent with foil near the end if the top gets too dark; also use leftover rotisserie chicken to save time and add more flavor, but shred it rather than chopping so it mixes into the filling better.
Double Crust Chicken Pot Pie Recipe
I’m sharing my Best Pot Pie Filling for a double-crust chicken pot pie packed with Yukon Gold potatoes, carrots and peas, all bound by a super-thick gravy between two pie crusts.
6
servings
443
kcal
Equipment: 1. Oven (set to 400°F)
2. Large pot for boiling potatoes and carrots
3. Colander or fine mesh sieve to drain veggies
4. Large skillet (10 to 12 inch) for the filling
5. Whisk for the roux and sauce
6. Wooden spoon or heatproof spatula for stirring
7. Chef’s knife and cutting board for chopping
8. 9 inch pie plate plus a rimmed baking sheet to catch drips
9. Pastry brush and a small bowl for the egg wash, plus measuring cups and spoons
Ingredients
-
2 (9 inch) pie crusts store bought or homemade
-
3 cups cooked chicken chopped or shredded (rotisserie works great)
-
1 1/2 cups Yukon gold potatoes peeled and diced
-
1 cup carrots diced
-
1/2 cup celery diced
-
1 cup frozen peas thawed
-
1 medium onion finely chopped
-
3 tablespoons unsalted butter
-
1/3 cup all purpose flour
-
2 cups low sodium chicken broth
-
1 cup whole milk or half and half
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon dried thyme
-
1/2 teaspoon poultry seasoning optional
-
1 large egg beaten with 1 tablespoon water for egg wash
-
1 tablespoon fresh parsley chopped optional
Directions
- Preheat oven to 400°F (200°C). Thaw peas, chop chicken if needed, peel and dice 1 1/2 cups Yukon gold potatoes, dice 1 cup carrots, 1/2 cup celery and finely chop 1 medium onion.
- Put potatoes and carrots in a pot of boiling salted water and simmer until just tender, about 8 to 10 minutes. Drain and set aside.
- In a large skillet melt 3 tablespoons unsalted butter over medium heat. Add the chopped onion and celery and cook until soft and fragrant, about 4 to 5 minutes.
- Sprinkle 1/3 cup all purpose flour over the veggies and stir well to coat; cook the flour 1 to 2 minutes to remove the raw taste. Slowly whisk in 2 cups low sodium chicken broth and 1 cup whole milk or half and half, scraping up any browned bits, then simmer until the sauce thickens, about 3 to 5 minutes.
- Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme and 1/2 teaspoon poultry seasoning if using. Add the cooked chicken, the drained potatoes and carrots, and 1 cup thawed peas. Fold in 1 tablespoon chopped fresh parsley if you like. Taste and adjust seasoning. Let the filling cool for 5 minutes so it isnt piping hot when you put it in the crust.
- Fit one 9 inch pie crust into a pie plate, pressing gently. Trim any big overhang but leave a little for crimping. Spoon the filling into the crust, mounding slightly but dont overfill.
- Drape the second 9 inch crust over the top, trim excess and crimp the edges to seal. Cut a few vents in the top to let steam escape. Use any scraps for decoration or to patch holes.
- Beat 1 large egg with 1 tablespoon water and brush the top crust lightly for a shiny golden finish. If you want really crisp edges chill the assembled pie in the fridge for 10 to 15 minutes before baking.
- Bake at 400°F for 35 to 45 minutes until the crust is deep golden and the filling bubbles through the vents. If the top is browning too fast, tent the pie loosely with foil for the last 10 to 15 minutes.
- Let the pie rest 10 to 15 minutes before slicing so the gravy firms up. Tip – use rotisserie chicken to save time, microwave or steam potatoes to speed things up, and if your filling seems too thin make a slurry with 1 tablespoon flour plus 1 tablespoon cold water and stir it in, then simmer a minute to thicken.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 370g
- Total number of serves: 6
- Calories: 443kcal
- Fat: 26g
- Saturated Fat: 9.3g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 98mg
- Sodium: 288mg
- Potassium: 358mg
- Carbohydrates: 33g
- Fiber: 3.3g
- Sugar: 8g
- Protein: 27g
- Vitamin A: 1700IU
- Vitamin C: 8mg
- Calcium: 74mg
- Iron: 1.5mg