Description
Learn how to make delicious Golden Chicken Pot Pie with Buttery Crust. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup celery, diced
- 1/2 cup onion, finely chopped
- 3 tablespoons unsalted butter, divided
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth (low sodium preferred)
- 2/3 cup whole milk
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 package (14 oz) refrigerated pie crusts (or homemade if you prefer)
- 1 egg, beaten (for egg wash)
Substitution suggestions: If you don’t have chicken broth on hand, vegetable broth is a fine stand-in. For a dairy-free version, swap the butter with a plant-based alternative and use coconut or almond milk. Frozen mixed vegetables can replace the carrots, peas, and celery mix, making this pot pie flexible for whatever you have in your fridge or freezer.
Instructions
- Preheat your oven to 400°F (200°C). This high heat helps achieve that golden, flaky crust I’m so fond of.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes, stirring occasionally. I like to keep an eye on the color here—softened veggies mean a flavorful filling.
- Sprinkle the flour over the cooked veggies and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. This step thickens the filling nicely, and it’s one of those small details that make a big difference in texture.
- Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 3-5 minutes. The filling should be creamy but not runny—think of it like a thick sauce that clings to your spoon.
- Add the shredded chicken, peas, salt, pepper, thyme, and garlic powder. Stir to combine and cook for another 2 minutes to heat through. I love this part because the aroma fills the kitchen, reminding me of those early days experimenting with balance and flavor.
- Remove the skillet from heat and let the filling cool slightly while you prepare the crust.
- Roll out one pie crust into a 9-inch pie dish. Pour the filling evenly over the crust. Cover with the second pie crust, trimming and sealing the edges by pinching them together. Cut a few slits on top to allow steam to escape. If you’re like me, you’ll enjoy crimping those edges—there’s a comforting rhythm to it.
- Brush the top crust with the beaten egg. This step gives your pot pie that beautiful golden shine that’s so inviting.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling bubbles at the edges. If the crust starts browning too quickly, cover the edges with foil to prevent burning.
- Let the pot pie rest for 10 minutes before serving. This pause lets the filling set slightly, making it easier to slice and much more enjoyable to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Golden Chicken Pot Pie with Buttery Crust, recipe, cooking, food
