Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
31 Mins
Other Time
1 Hour 41 Mins
Makes 6 to 8 servings

Lose the centerpiece to your table. This Double-Crust Chicken Pot Pie is enough dazzle guests.

How to Make It

Step 1

Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.

Step 2

Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.

Step 3

Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Ratings & Reviews

steponme's Review

April 28, 2011
I've made better tasting pot pies from this site. Just did have enoght depth in flavor and I did care for the puff pastry crust b/c the bottom wasn't flaky enough and doesn't reheat well.

kempton6's Review

January 23, 2011
Excellent and easy. I made two alterations: 16 oz bag of frozen mixed vegetables instead of the carrots and I used a regular pie crust instead of the puff pastry. Everything else exactly as written. Perfect comfort food on a cold, wintery evening.


January 23, 2018
Simple recipe and it worked great for me.I added some mushrooms and a lot more broth, but it worked perfectly.I made two (2) 9" pies (one deep and one shallow pie shell).New time, I'll work harder on the quality of the chicken.I just used canned chicken pieces.

wb1441's Review

August 30, 2012

concordnc's Review

February 02, 2011
I have never been so pleased and just thrilled with how great and easy this reciepe is. The puff pastry made this so light and fluffy not dry like standard crusts. The filling was perfect. I used mushrooms instead of carrots and rosemary instead of parsley and it baked up perfect. Another twist is Beef gravy and mashed potatoes on top to finish when serving-YUM. My friends and family have raved about this Perfect twist to an Old Time favorite!

mikoprice's Review

November 26, 2011

alamber1's Review

March 07, 2011
Best Chicken Pot Pie I've ever had! This meal is appropriate for any occasion! I've made this for friends and family and they we very impressed and pleased. I made a few changes by using frozen veggies and an egg as a glaze instead of cooking spray.

Daracat's Review

March 04, 2011
Totally loved this recipe and will make again. Didn't use the onion and pepper hash, just added onions on my own. Also skipped the parsley. The other change I made was sliced the carrots in the food processor. The Phillo was expensive, so I used crescent rolls instead and made individual pies. Also baked them in a pan with water to prevent burning crust. YUMMM!Next time I'll freeze individual portions of the filling to be used at a later date.

Texasqt's Review

July 10, 2013
Very good recipe! My chicken pot pie turned out just like the photo! I could not find the cubed hash browns with onions so I used plain cubed hash browns. I didn't add onion because some of the posts said that they thought the dish was oniony. I am glad I didn't because it still turned out very tasty.

mimijo's Review

January 22, 2011
So delicious and easy, plus it makes a beautiful presentation.