Double Crust Chicken Pot Pie

One of my kids favorite recipes! Bake one now and freeze the other filling for another day. Perfect for chilly fall nights!

Yield: 10 servings
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  • 6 skinned, boned chicken breast halves cut into 1 inch pieces
  • 1 medium onion chopped
  • 2 tablespoon(s) butter melted
  • 1 cup(s) celery chopped
  • 1 1/2 cup(s) frozen peas and carrots thawed
  • 1 cup(s) peeled potato chopped
  • 1 cup(s) chicken broth
  • 1/4 cup(s) dry white wine
  • 1/2 teaspoon(s) dried parsley flakes
  • 1/4 teaspoon(s) pepper
  • 1 bay leaf
  • 2 tablespoon(s) cornstarch
  • 2 tablespoon(s) water
  • 10 3/4 ounce(s) cream of mushroom, undiluted
  • 1 cup(s) cheddar cheese shredded
  • 1/4 cup(s) sour cream
  • 2 ready made pie pastry
  • 1 egg yolk
  • 1 tablespoon(s) milk


  1. -Cook chicken and onion in butter in a large skillet over med high heat, stirring constantly, until chicken in browned and onion is tender.
  2. -Stir in celery and next 7 ingredients. Bring to a boil, cover, reduce heat and simmer 15 min. Discard bay leaf.
  3. -Combine cornstarch and 2 tbsp water stirring until smooth, add to chicken mixture. Bring to a boil over med heat stirring constantly.
  4. -Remove from heat, mix soup, cheese and sour cream in a large bowl, fold into chicken mixture
  5. -Fit pastry in ungreased 9 inch pie pan. Spoon 1/2 chicken mixture into pastry. Repeat for 2nd pie or freeze filling for another time.
  6. -Cover with 2nd crust, seal edges, cut slits to vent.
  7. -Combine egg yolk and milk, brush over pastry.
  8. -Bake at 40 for 35 min.
November 2013

This recipe is a personal recipe added by Kellye and has not been tested or endorsed by MyRecipes.

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