Golden Chicken Pot Pie with Buttery Crust

Golden Chicken Pot Pie with Buttery Crust

Protein | 38g per serving
Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes
Servings: 6

Flaky, golden, and irresistibly rich — this homemade chicken pot pie is the epitome of comfort food. Wrapped in a buttery, golden crust and filled with tender chicken, hearty vegetables, and a luscious creamy sauce, it’s the kind of meal that warms you from the inside out. Whether you’re cooking for a cozy family dinner or prepping for a week of satisfying lunches, this pot pie delivers flavor, texture, and nutrition in every bite.

Ingredients

For the Filling:

• 2 cups cooked chicken breast, shredded or diced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 cup frozen peas
• 1 cup diced potatoes (Yukon Gold or Russet)
• 1/2 cup celery, chopped
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt to taste

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, cold and cubed
• 6–8 tbsp ice water
• 1 egg (for egg wash)

Instructions

1. Prepare the Crust
2. In a large bowl, whisk together flour and salt.
3. Add cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
5. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
6. Make the Filling
7. Heat olive oil in a large skillet over medium heat.
8. Sauté onion and garlic until fragrant and translucent, about 3 minutes.
9. Add carrots, potatoes, and celery. Cook for 5–7 minutes until slightly tender.
10. Stir in flour and cook for 2 minutes to eliminate raw taste.
11. Slowly pour in chicken broth, stirring constantly to avoid lumps.
12. Add heavy cream, thyme, salt, and pepper. Simmer until thickened, about 5 minutes.
13. Fold in cooked chicken and peas. Remove from heat and let cool slightly.
14. Assemble the Pie
15. Preheat oven to 400°F (200°C).
16. Roll out one dough disc and line a 9-inch pie dish.
17. Pour the cooled filling into the crust.
18. Roll out the second dough disc and place over the filling. Trim excess and crimp edges to seal.
19. Cut small slits in the top crust to allow steam to escape.
20. Brush with beaten egg for a golden finish.
21. Bake
22. Bake for 40–45 minutes or until crust is golden brown and filling is bubbling.
23. Let rest for 10 minutes before serving.

Tips for Success

• Use rotisserie chicken for a time-saving shortcut.
• Chill your crust ingredients to ensure maximum flakiness.
• Customize your veggies — mushrooms, corn, or green beans work beautifully.
• Make it ahead: Prepare the filling and crust separately, then assemble and bake when ready.

Serving Suggestions

Pair your chicken pot pie with a crisp green salad or roasted Brussels sprouts for a balanced meal. A glass of Chardonnay or sparkling water with lemon adds a refreshing touch.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze unbaked pies for up to 2 months. Bake directly from frozen, adding 15–20 minutes to the cook time.
• Reheat slices in the oven at 350°F (175°C) for 10–15 minutes to maintain crust crispness.

Nutrition Facts (Per Serving)

Nutrient Amount
Calories ~480
Protein 38g
Carbohydrates 35g
Fat 25g
Fiber 4g
Sodium 620mg

Note: Nutrition values are approximate and may vary based on ingredients used.

Why You’ll Love This Recipe

This chicken pot pie is more than just a meal — it’s a nostalgic experience. The buttery crust shatters delicately with each bite, revealing a creamy, savory filling that’s both satisfying and wholesome. It’s the kind of dish that brings people together, whether it’s a weeknight dinner or a special occasion.