Chicken Pot Pie with a Crust on Top and Bottom

Ah, the ultimate comfort food: a chicken pot pie with both a flaky top and bottom crust—rich, creamy, and golden brown all over. Here’s a full recipe for a classic version:

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Chicken Pot Pie with Top and Bottom Crust

Servings: 6–8
Prep Time: 30 min
Cook Time: 45–50 min

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Ingredients

For the Crust (or use store-bought):

• 2 1/2 cups all-purpose flour

• 1 tsp salt

• 1 cup (2 sticks) cold unsalted butter, cubed

• 6–8 tbsp ice water

For the Filling:

• 1 lb (450 g) cooked chicken, diced or shredded

• 1 cup carrots, diced

• 1 cup frozen peas

• 1/2 cup celery, diced

• 1 small onion, diced

• 3 cloves garlic, minced

• 1/4 cup butter

• 1/4 cup all-purpose flour

• 2 1/2 cups chicken broth

• 1/2 cup heavy cream

• 1 tsp dried thyme

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1 egg, beaten (for egg wash)

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Instructions

1. Make the Crust (if homemade):

1. In a bowl, combine flour and salt.

2. Cut in cold butter until mixture resembles coarse crumbs.

3. Gradually add ice water until dough comes together.

4. Divide dough in half, wrap each in plastic, and chill for at least 30 minutes.

2. Prepare the Filling:

1. In a large skillet, melt butter over medium heat.

2. Add onions, carrots, celery, and garlic; sauté until softened, about 5–7 minutes.

3. Stir in flour to coat veggies; cook 1–2 minutes.

4. Gradually whisk in chicken broth and cream until smooth.

5. Add chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes until thickened. Remove from heat.

3. Assemble the Pie:

1. Preheat oven to 400°F (200°C).

2. Roll out one half of dough to fit the bottom and sides of a 9-inch pie dish.

3. Pour filling into crust.

4. Roll out the second half of dough and place on top. Seal edges and crimp. Cut slits in the top for steam to escape.

5. Brush top crust with beaten egg.

4. Bake:

1. Bake for 40–45 minutes, or until crust is golden brown and filling is bubbling.

2. Let cool 10 minutes before serving (this helps the filling set).

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Tips for a Perfect Double-Crust Pie

• Prevent soggy bottom: Pre-bake the bottom crust for 5–7 minutes (blind bake) before adding filling.

• Extra flavor: Add a splash of white wine or a teaspoon of Dijon mustard to the filling.

• Crispier top: Brush with egg wash and sprinkle lightly with salt.

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This version gives you a rich, creamy filling with crispy, buttery top and bottom crusts—a true classic comfort dish.

If you like, I can also give you a low-carb or keto-friendly version that keeps both top and bottom crusts but uses almond flour or cheese-based dough instead of traditional pastry.