Name: Double Crust Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups cooked chicken, diced; 1 cup carrots, diced; 1 cup peas; 1 cup celery, diced; 1/2 cup smoked turkey bacon, chopped; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup plant-based milk; 1 tablespoon vegetarian Worcestershire sauce (natural); 1 teaspoon fresh thyme, chopped; 1/2 teaspoon black pepper; 1 tablespoon natural gelling agent; 2 1/2 cups all-purpose flour; 3/4 cup chilled plant-based butter; 1/4 cup cold water (adjust as needed)

Enjoy a comforting Double Crust Chicken Pot Pie with tender chicken, a medley of fresh vegetables, and a flaky crust made with plant-based ingredients and natural flavors that come together beautifully for a cozy, homestyle meal. This hearty pie brings warmth and satisfaction with every bite, perfect for those looking for an easy yet impressive dish that fills the kitchen with irresistible aromas.

Why You’ll Love This Recipe

Simple and Wholesome: Made with everyday ingredients that create a rich and comforting flavor without fuss.
Plant-Based Flaky Crust: A light, buttery texture that crisps perfectly and delights the senses.
Versatile Comfort Food: Great for family dinners or meal prepping, satisfying all ages and tastes.
Natural and Flavorful: Uses natural gelling agents and vegetarian Worcestershire sauce for depth without compromise.
Customizable Ingredients: Easy to swap in your favorite veggies or proteins for a personal touch.

Ingredients You’ll Need

Each ingredient is thoughtfully chosen to balance heartiness, freshness, and texture. Together, they ensure that every slice of your Double Crust Chicken Pot Pie bursts with flavor and stays perfectly golden on top.

Cooked Chicken: Tender pieces provide the perfect protein base, juicy and satisfying.
Mixed Vegetables: Classic carrots, peas, and celery add vibrant color and crunch.
Smoked Turkey Bacon: Adds a smoky depth that elevates the savory filling.
Plant-Based Butter: Ensures a flaky, buttery crust with a rich mouthfeel.
All-Purpose Flour: Thickens the creamy filling beautifully for the perfect consistency.
Vegetarian Worcestershire Sauce (natural): Brings a subtle umami balance that lingers deliciously.
Chicken Broth: Infuses the filling with savory warmth and moisture.
Plant-Based Milk: Keeps the filling creamy and smooth without heaviness.
Natural Gelling Agent: Helps set the filling firmly while maintaining a tender bite.
Herbs and Spices: Fresh thyme and black pepper add fragrant notes and mild heat.

Variations for Double Crust Chicken Pot Pie

This recipe is incredibly adaptable! Whether you want to add your favorite veggies or switch up seasonings, it’s easy to make changes that suit your family’s preferences or dietary needs.

Vegetarian Version: Replace chicken with hearty mushrooms or chickpeas for a satisfying plant-based meal.
Extra Veggies: Add diced sweet potatoes, green beans, or corn for more color and nutrition.
Herb Swap: Experiment with rosemary or sage for a fresh twist on the traditional flavor profile.
Spicy Kick: Include a pinch of smoked paprika or red chili flakes for a warming heat.
Gluten-Free Crust: Use a gluten-free flour blend and confirm plant-based butter alternatives for sensitive diets.

Easy Double Crust Chicken Pot Pie Recipe

How to Make Double Crust Chicken Pot Pie

Step 1: Prepare the Filling

Begin by sautéing chopped smoked turkey bacon until crisp, then set aside. In the same pan, cook diced carrots, celery, and peas until tender. Stir in cooked chicken and sprinkle with flour, cooking just enough to eliminate its raw taste. Slowly add chicken broth and plant-based milk, stirring continuously to form a smooth, creamy sauce. Add vegetarian Worcestershire sauce (natural), fresh thyme, and black pepper to enhance the flavor. Finally, sprinkle in natural gelling agent to thicken the mixture evenly and allow it to cool.

Step 2: Make the Flaky Crust

In a large bowl, combine all-purpose flour with chilled plant-based butter, cutting the butter in until the mixture forms coarse crumbs. Add cold water gradually and mix gently to form a soft dough. Divide the dough into two equal portions and roll each out on a floured surface, aiming for even thickness and enough size to cover the pie dish comfortably.

Step 3: Assemble the Pie

Fit one pastry round into the bottom of a greased pie dish, trimming any excess. Pour the cooled filling evenly over the crust. Place the second pastry round on top, folding the edges inward and pressing to seal. Cut small slits in the top crust to allow steam to escape during baking.

Step 4: Bake to Perfection

Brush the top crust lightly with plant-based milk for a golden finish. Bake the Double Crust Chicken Pot Pie in a preheated oven at 375°F (190°C) for about 45 minutes, or until the crust is golden and the filling is bubbling through the vents. Let it rest briefly before slicing to help the filling set.

Pro Tips for Making Double Crust Chicken Pot Pie

Keep Ingredients Cold: Make sure your plant-based butter and water are chilled to achieve the flakiest crust.
Don’t Overmix Dough: Handle the pastry dough gently to keep it tender and crumbly.
Layer Flavors: Crisp the smoked turkey bacon first for a smoky base before building the filling.
Cool the Filling: Allow the filling to cool slightly before placing it in the crust to prevent sogginess.
Use Fresh Herbs: Fresh thyme or rosemary add a fragrant lift that dried herbs can’t match.

How to Serve Double Crust Chicken Pot Pie

Garnishes

A sprinkle of fresh parsley or a few thyme leaves on top brings a bright herbal note and a fresh contrast to the rich filling.

Side Dishes

Pair this hearty Double Crust Chicken Pot Pie with a crisp green salad or steamed seasonal vegetables to add a refreshing balance to the meal.

Creative Ways to Present

Serve slices in rustic ceramic pie dishes for an inviting, homemade look. For added charm, create small decorative pastry shapes to place on top before baking.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pot pie tightly in plastic wrap and keep it refrigerated for up to 3 days to maintain freshness.

Freezing

You can freeze the pot pie whole or in individual slices by wrapping securely in foil and placing in an airtight container for up to 2 months.

Reheating

Reheat in a preheated oven at 350°F (175°C) until warmed through and the crust is crisp again, usually about 20 minutes.

FAQs

Can I make this Double Crust Chicken Pot Pie dairy-free?

Yes, by using plant-based butter and plant-based milk, the recipe is naturally dairy-free and just as delicious.

What can I use instead of chicken broth?

Vegetable broth or mushroom broth works wonderfully and adds a rich, savory foundation to the filling.

How do I prevent a soggy bottom crust?

Allow your filling to cool before filling the crust and ensure that the crust is properly chilled before baking to keep it crisp.

Can I prepare the pie in advance?

Absolutely! Assemble the pie and keep it covered in the fridge for up to 24 hours before baking. You can also freeze it before baking for longer storage.

What should I do if the crust browns too quickly?

If your crust is browning too fast, tent it loosely with foil halfway through baking to prevent burning while the filling cooks thoroughly.

Final Thoughts

This Double Crust Chicken Pot Pie is a wonderful way to bring warmth and hearty goodness to your table with an approachable recipe that feels like a big comforting hug. It’s easy to customize, simple to prepare, and perfect for any occasion when you crave something truly satisfying. Give it a try and enjoy the flaky crust with delicious chicken and vegetables inside your taste buds will thank you!

Double Crust Chicken Pot Pie

Author: Christopher
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Dairy-Free

Print Recipe

Description

Enjoy a comforting Double Crust Chicken Pot Pie featuring tender chicken, a vibrant mix of fresh vegetables, and a flaky plant-based crust. This hearty dish combines natural flavors and wholesome ingredients for a cozy, homestyle meal perfect for family dinners or meal prepping, filling your kitchen with irresistible aromas.

Instructions

Prepare the Filling: Sauté chopped smoked turkey bacon in a pan until crisp, then set aside. In the same pan, cook diced carrots, celery, and peas until tender. Stir in cooked chicken and sprinkle with flour; cook briefly to remove raw taste. Gradually add chicken broth and plant-based milk, stirring constantly to create a smooth, creamy sauce. Mix in vegetarian Worcestershire sauce (natural), fresh thyme, and black pepper. Finally, sprinkle in natural gelling agent and stir to thicken evenly. Remove from heat and allow the filling to cool.
Make the Flaky Crust: In a large bowl, combine all-purpose flour with chilled plant-based butter. Cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add cold water, mixing gently to form a soft dough. Divide the dough into two equal portions and roll each out on a floured surface to an even thickness, making sure it will cover the pie dish comfortably.
Assemble the Pie: Place one rolled dough round into the bottom of a greased pie dish, trimming any excess edges. Pour the cooled filling over the crust evenly. Position the second rolled dough round over the filling, fold edges inward, and press to seal tightly. Cut small slits in the top crust to allow steam to escape during baking.
Bake to Perfection: Lightly brush the top crust with plant-based milk to promote browning. Bake in a preheated oven at 375°F (190°C) for about 45 minutes or until the crust is golden and the filling bubbles through the vents. Remove from oven and let the pie rest briefly before serving to allow the filling to set.