Name: Easy Double Crust Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 cups cooked chicken, shredded (Can use rotisserie chicken for convenience.); 1 cup peas and carrots, frozen; 0.5 cup onion, chopped; 2 tablespoons butter; 0.33 cup flour; 1.5 cups chicken broth; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 pie crusts store-bought or homemade (Use one for the bottom and one for the top.)

This Easy Double Crust Chicken Pot Pie Recipe is the kind of comfort food that shows up at your door wearing cozy socks and brings a casserole dish—no judgment, just carbs. It’s a flaky, buttery top crust that hides a ridiculous amount of creamy, veggie-loaded chicken filling. It’s special because it’s unapologetically homey, reheats like a dream, and makes everyone ask, “Did you make this?” even if you half-assembled it while scrolling social media. Serves: 6–8, or one person and a suspiciously large appetite.

Once, I tried to make this while supervising homework and simultaneously teaching my husband how to use the oven light. He firmly believed “350-ish” was a precise temperature and turned the dial with the confidence of a man who had never actually read a single appliance manual. The pot pie left slightly charred edges and acquired character. My kid tasted it, declared it “crispy on the outside, mysterious on the inside,” and then asked for seconds. That’s the kind of mixed review I live for.

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Why You’ll Love This Easy Double Crust Chicken Pot Pie Recipe

– It looks impressive but takes surprisingly little brain power—fans of pantry raids, rejoice.
– The double crust keeps everything cozy and prevents the filling from wandering off mid-bite.
– Leftovers improve overnight attitude problems (and possibly moods).
– It feeds a crowd without requiring you to care about portion control.
– Perfect for pretending you cooked all afternoon when really you napped for 20 minutes.

Time-Saving Hacks

– Use rotisserie chicken. It’s like bringing a cheat code to dinner—no shame.
– Frozen mixed veggies are your friend. Chop once, toss forever.
– Store-bought pie dough: yes, it’s technically cheating, but it crisps up and nobody asks.
– To avoid dirtying another pot, brown the chicken in the same pan you’ll use for the sauce. One-pan victories > imaginary trophies.
– Assemble in the dish you’ll bake in—less transfer, fewer dishes, more smugness.
– If you’re rushing, skip the lattice and slap on a full top crust with vent holes. Still delicious, less fiddly.

Serving Ideas

– Serve with a simple green salad and the kind of vinaigrette you pretend you made yourself.
– Crust too rich? Pair with steamed broccoli or green beans to feel vaguely virtuous.
– Serve with wine if the kids drove you nuts; otherwise, a cold soda works just as well for denial.
– Garlic bread is an acceptable carb-on-carb crime. No regrets.
– Slice into wedges and present like you practiced on Instagram—confidence sells.

What to Serve It With

Roasted root vegetables, a tangy slaw, or a big bowl of pickles to cut through the richness. If you want to get fancy, a little mustard sauce on the side makes people think you’re into culinary risks.

Tips & Mistakes

– Don’t overwork your pastry—flaky crusts are delicate divas.
– If the edges brown too fast, tent with foil. No one needs a coal crust.
– Let the filling cool slightly before topping with dough, or you’ll end up with a soggy bottom and a sad pie.
– Undercook the filling and you’ll get watery surprises; overcook and it’s glue. Aim for “satisfyingly saucy.”

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered in the fridge for up to 3 days. Reheat at 350°F to revive the crust.
– For longer storage, freeze individual slices wrapped tightly for up to 2 months. Reheat from frozen at low temp, then finish high to re-crisp.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it vegetarian with mushrooms and tofu or extra beans.
– Swap chicken for turkey after holiday stress—you’ll thank me.
– Add fresh herbs if you want to feel like you’re doing something radical.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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