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Chicken Pot Pie With 2 Crusts

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“This is old-fashioned, from scratch, comfort food. This has been a family favorite for years. I like to take this to other families when they are in need of a meal. It's always a winner. I like making it with leftover turkey, too! I often add some cooked diced potatoes.”
1hr 10mins

Ingredients Nutrition

  • 13 cup margarine or 13 cup butter
  • 13 cup flour
  • 13 cup chopped onion
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 34 cups chicken broth
  • 23 cup milk
  • 2 cups cut up cooked chicken
  • 1 (10 ounce) package frozen mixed vegetables
  • 2 prepared pie crusts (1 top crust and 1 bottom crust)


  1. Heat butter over low heat until melted.
  2. Blend in flour, onion, salt and pepper.
  3. Cook over low heat, stirring constantly until smooth and bubbly.
  4. Remove from heat.
  5. Stir in broth and milk.
  6. Heat to boiling; stirring constantly. Boil and stir one minute.
  7. Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
  8. Reserve.
  9. Line pie plate with prepared bottom crust.
  10. Pour in filling.
  11. Top with top crust. Cut slits in center to vent. Flute edges.
  12. Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

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