This double crust chicken pot pie can be made with leftover or boiled chicken or turkey. Mixed with plenty of vegetables all combined with a creamy bechamel sauce. Find out how to make a crunchy crust, never soggy so the pie can be removed from the mold and served on fancy dinnerware.

Jump to:
- When to make this chicken pie
- Pastry for Chicken pie
- How to make the pastry for the pie
- How to make a homemade bechamel
- How to make the filling for the chicken pie
- Making the pie
- What can I serve with the Chicken pie
- Tips for making the best chicken pie
- More pie ideas
- More Pie Ideas
- 📋Double Crust Chicken Pot Pie With Mushrooms
When to make this chicken pie
This chicken pie is perfect to make ahead for a busy day or if you have guests and don't have time to cook that day.
It can be made ahead and cooked just before it is served.
I usually make this pie when I boil a chicken to make a batch of chicken stock to freeze.
If you are not planning to boil any chicken (why wouldn't you anyway?) you can make it with any chicken leftover or a roasted chicken.
Because boiled or leftover chicken can be too dry, I mix it with a homemade bechamel sauce.
To contrast the buttery taste of the bechamel and the mushrooms, I add some lemon zest.
Pastry for Chicken pie
Some chicken pies are made with only the puff pastry on top, while this chicken pot pie has a double crust and uses a shortcrust pastry instead.
The pastry doesn't get soggy and remains firm also at the bottom.
The secret for a crunchy crust is to keep the pastry in the fridge and the filling cold until you are ready to compose the pie and bake it.
The butter in the pastry is firm and solid and will prevent the pastry to absorb the juices and become soggy.
How to make the pastry for the pie
- 3 cup - 400 gr of flour
- 1 cup - 200 gr of butter at room temperature
- 2 eggs
- 1 pinch of salt
- 4 tablespoon of water
Pasta frolla can be sweet or savory. To find out more, you can read the recipe: savory and sweet pasta frolla
The process is very simple:
- Mix all the ingredients
- Roll into a ball and refrigerate for at least 30 minutes so the butter resolidifies
- Take ¾ of the pastry and roll it flat
- Cover the bottom of a removable base baking tin ( 9 ½ in - 24 cm) with parchment paper. Butter and flour the edges
- Lay the base of the pie and pierce it with a fork. Put back in the fridge for another 30 minutes before filling it
- Once the pie is filled and covered with the second layer of pastry, pierce with a knife and brush with egg wash
If you have a busy day ahead, you can buy the pastry already made and proceed as from step 3
How to make a homemade bechamel
To make the bechamel, also called a white roux, you need the following ingredients:
- 2 tablespoon of flour
- 2 tablespoon of butter
- 1 ¼ cup of milk
- 1 pinch of freshly grated nutmeg
- salt & pepper
For more information you can read the article: How to make a white roux and its related mother sauces
Here is how to make it:
- Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
- Remove from the heat and gradually add the warm milk making sure no lumps are formed.
- Put back on the heat and bring to boil stirring constantly.
- Lower the heat and keep steering, till it reaches the right consistency.
- Add salt and nutmeg at the end.
If you have never made a bechamel or short pastry at home and you want more guidance you can find more detailed recipes here: homemade bechamel and short pastry.
How to make the filling for the chicken pie
For this filling I use the following ingredients:
- 1 boiled chicken
- 2 leeks
- 2 carrots
- 11 oz - 300 gr peas
- 11 oz - 300 gr mushrooms
- ¼ cup of butter
- 1 tablespoon olive oil
- ½ lemon zest
- salt
- bechamel
How to prepare the filling:
- Debone the chicken
- Gently stir fry leeks and the carrots that have been washed and diced, using 25 gr of butter and 1 tablespoon of olive oil.
- Once the leeks are cooked add the peas and cook for 3 minutes
- Then add the chicken,
- Add the mushrooms halved, salt and pepper and cook for few minutes
- To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.
Making the pie
Once you have all the base ingredients ready you can proceed in making the pie. Make sure the pastry is cold and the filling is at room temperature.
- Pour the chicken mix in the pastry, cover with the remaining ⅓ of the dough and seal the edges with your fingers or with a fork.
- Make a hole in the center so that the steam can escape and brush the pastry with egg wash
- Cook in a hot oven at 350F - 180 C for 35 minutes.
- Wait 10 minutes before removing it from the pan
What can I serve with the Chicken pie
The chicken pie is a complete meal, it has proteins, vegetables and carbs, so its side dish should be something simple that would complement its complex texture.
You can either serve it with a green salad simply seasoned with extra virgin olive oil and salt or baked potatoes.
Tips for making the best chicken pie
- As the filling of the chicken pie, you can use any vegetables you like, make sure there is a good balance of texture and juices to complement the dryness of the chicken
- Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
- Do not fill in the pie with a hot filling, let it cool down first
- For more tips on homemade bechamel and short pastry click on the links
- Wait 10 minutes before removing the pie from the pan
More pie ideas
- Beef Pie With Marsala Sauce And Mushrooms
- Chelsea Market Heidi Pie With French Chevre
- Zucchini Mushroom Quiche Recipe
- Caramelized Squash Spinach Bacon Quiche
- Beef Sausage Hand Pie Recipe
More Pie Ideas
Here are more pie recipes:
- Beef Pie With Marsala Sauce
- Zucchini and Mushroom Quiche
- Chelsea Market Heidi Pie
- Caramelized Squash Ricotta Spinach Bacon Quiche
If you are making this Double Crust Chicken Pot Pie, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Double Crust Chicken Pot Pie With Mushrooms
Ingredients
Short pastry
- 3 cup flour
- 1 cup butter at room temperature
- 2 fresh eggs
- 1 pinch salt
- 2 tablespoon fresh water
Bechamel
- 2 tablespoon flour
- 2 tablespoon butter
- 1 ¼ cup milk
- 1 pinch freshly grated nutmeg
- salt & pepper
For the filling
- 1 boiled chicken
- 2 leeks
- 2 carrots
- 11 oz peas
- 11 oz mushroom
- ¼ cup butter
- 1 tablespoon olive oil
- ½ lemon zest
- salt
- extra egg for brushing
Equipment
Instructions
Make the short pastry
- Mix all the ingredients for the short pastry3 cup flour, 1 cup butter, 2 fresh eggs, 1 pinch salt, 2 tablespoon fresh water
- Roll into a ball and refrigerate for at least 30 minutes so the butter resolidifies
Make the bechamel
- Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.2 tablespoon flour, 2 tablespoon butter
- Remove from the heat and gradually add the warm milk making sure no lumps are formed.1 ¼ cup milk
- Put back on the heat and bring to boil stirring constantly.
- Lower the heat and keep steering, till it reaches the right consistency.
- Add salt and nutmeg at the end1 pinch freshly grated nutmeg, salt & pepper
Make the filling
- Debone the boiled chicken or use leftover1 boiled chicken
- Gently stir fry 2 leeks and the carrots that have been washed and diced, using 25 gr of butter and 1 tablespoon of olive oil.2 leeks, 2 carrots, 1 tablespoon olive oil, ¼ cup butter
- Once the leeks are cooked add the peas and cook for 3 minutes11 oz peas
- Then add the chicken,300 gr of mushrooms halved. Add salt and pepper and cook for few minutes11 oz mushroom, salt
- To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.½ lemon zest
Making the pie
- Butter a baking pan and cover the base with parchment paper, making sure the entire surface is well buttered.
- Take the short pastry out of the fridge and keep ⅓ aside to make the top of the pie.
- Roll flat the remaining ⅔ of the pastry.
- Cover a 9 ½ in - 24 cm baking pan with the pastry making sure the sides are all covered and pierce it everywhere with a fork.
- Roll the remaining pastry for the top
- Put both pastries back in the fridge to cool for another 30 minutes.
Assembling the pie
- Pour the chicken mix in the pastry, cover with the remaining ⅓ of the dough and seal the edges with your fingers or with a fork.
- Make a hole in the centre so that the steam can escape and, if you have some pastry leftover, you can make some additional decoration on top.
- Brush the top with egg washextra egg for brushing
- Cook in a hot oven at 350F - 180 C for 35 minutes.
- Wait 10 minutes before removing it from the pan
- Serve hot
Video
Notes
- As the filling of the chicken pie, you can use any vegetables you like, make sure there is a good balance of texture and juices to complement the dryness of the chicken
- Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
- Do not fill in the pie with a hot filling, let it cool down first
- For more tips on homemade bechamel and short pastry click on the links
- Wait 10 minutes before removing the pie from the pan
Brandi
Pot pies always take me back to my childhood. This looks so amazing and comforting.
Laura
Thank you, I love to make it on a cold day
chris
Comfort food at it's finest! Definitely going to give this a go to warm the soul in these cooler months!
Laura
Thanks, it is the perfect time of the year
Joyce
This looks absolutely creamy and delicious. I had no idea to make these types of savory pies you could use a spring form pan! I always wondered how to make these tall looking pies filled with deliciousness!
Laura
Yes, I love tall ones
Sandi
This would be incredible for the holidays
Laura
Yes, you can prepare it in advance
Cindy @ The Sweet Nerd
Such simple ingredients. I love béchamel - thanks for the great recipe!
Laura
That is just one of the ingredients, I am sure you will like also the rest