Name: Golden Chicken Pot Pie with Buttery Crust
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: For the filling:; 2 cups cooked chicken, shredded or cubed; 1 cup carrots, diced; 1 cup celery, diced; 1/2 cup onion, diced; 1 cup peas; 2 cloves garlic, minced; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 1/2 cups chicken broth; 1/2 cup whole milk or heavy cream; Salt and black pepper to taste; 1 teaspoon fresh thyme or parsley (optional); For the crust:; 2 1/2 cups all-purpose flour; 1 cup (2 sticks) cold unsalted butter, cubed; 1/2 teaspoon salt; 6–8 tablespoons ice water; 1 egg, beaten (for egg wash); Optional: store-bought pie crust or puff pastry as a shortcut

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Golden Chicken Pot Pie with Buttery Crust is the ultimate comfort food. With tender chunks of chicken, colorful vegetables, and a creamy savory sauce all tucked into a golden, flaky crust, this classic dish is the kind of homemade meal that feels like a warm hug. I like making it when I want something hearty, cozy, and deeply satisfying.

Why You’ll Love This Recipe

I love this chicken pot pie because it’s rich without being heavy, simple to make, and full of flavor in every bite. The filling is creamy and loaded with vegetables, while the buttery crust bakes up perfectly golden and crisp. It’s the kind of dish that makes the whole kitchen smell amazing and brings everyone to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

Cooked chicken (shredded or cubed)
Carrots (diced)
Celery (diced)
Onion (diced)
Peas
Garlic (minced)
Butter
All-purpose flour
Chicken broth
Whole milk or heavy cream
Salt and black pepper
Fresh thyme or parsley (optional)

For the crust:

All-purpose flour
Cold unsalted butter (cubed)
Salt
Ice water
Egg (for egg wash)

Shortcut option: I sometimes use store-bought pie crust or puff pastry when I need to save time.

Directions

I start by melting butter in a large skillet and sautéing the onions, carrots, and celery until soft.
I add the garlic, then stir in the flour to coat the vegetables and cook for about 1 minute.
I gradually whisk in chicken broth and milk, letting the mixture simmer until thick and creamy.
I stir in the cooked chicken and peas, season with salt, pepper, and herbs, then let it cool slightly.
I roll out the crust and place the bottom layer into a pie dish, then pour in the filling.
I top it with the second crust, seal and crimp the edges, and cut slits on top to vent steam.
I brush the top with an egg wash and bake at 400°F for about 35–40 minutes, or until the crust is golden and the filling is bubbling.
I let it cool for 10 minutes before slicing and serving.

Servings and timing

This recipe makes about 6 servings. It takes 25 minutes to prep, and 35–40 minutes to bake, so it’s ready in just over an hour.

Variations

I sometimes use rotisserie chicken to speed things up.
For a twist, I add mushrooms or swap peas for green beans or corn.
I’ve made individual mini pot pies in ramekins for a fun, single-serve version.
If I want a biscuit topping instead, I drop spoonfuls of biscuit dough over the filling and bake until golden.

Storage/Reheating

I store leftovers in the fridge for up to 3 days, covered tightly. To reheat, I warm slices in the oven at 350°F or in the microwave. For a crisp crust, I prefer reheating in the oven. It also freezes well—just wrap tightly and bake from frozen, adding extra time as needed.

FAQs

Can I make the filling ahead of time?

Yes, I often make the filling a day in advance and store it in the fridge. I assemble and bake the pie when I’m ready to serve.

What’s the best way to get a golden crust?

I brush the top with a beaten egg before baking. It gives the crust a beautiful golden color and shine.

Can I use puff pastry for the crust?

Yes, puff pastry works great for the top layer. I roll it out slightly and bake until it’s puffed and golden.

How do I keep the bottom crust from getting soggy?

I let the filling cool slightly before adding it to the crust, and I bake the pie in the lower third of the oven for better browning.

Can I make this pot pie dairy-free?

Yes, I’ve used dairy-free butter and plant-based milk with success. Just be sure to use a crust that fits your dietary needs.

Conclusion

Golden Chicken Pot Pie with Buttery Crust is everything I want in a comfort meal—flaky, creamy, and full of cozy flavor. Whether I’m making it for a family dinner or enjoying leftovers the next day, it’s always warm, filling, and completely satisfying. It’s one of those recipes I love coming back to, especially when I want something that tastes like home.

Golden Chicken Pot Pie with Buttery Crust

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Golden Chicken Pot Pie with Buttery Crust is a cozy, satisfying dish with tender chicken and vegetables in a creamy sauce, wrapped in a flaky, golden crust. It’s a comforting, homemade classic perfect for family dinners or chilly evenings.

Author: Mayaa
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

For the filling:
2 cups cooked chicken, shredded or cubed
1 cup carrots, diced
1 cup celery, diced
1/2 cup onion, diced
1 cup peas
2 cloves garlic, minced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup whole milk or heavy cream
Salt and black pepper to taste
1 teaspoon fresh thyme or parsley (optional)
For the crust:
2 1/2 cups all-purpose flour
1 cup (2 sticks) cold unsalted butter, cubed
1/2 teaspoon salt
6–8 tablespoons ice water
1 egg, beaten (for egg wash)
Optional: store-bought pie crust or puff pastry as a shortcut

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Instructions

Preheat oven to 400°F (200°C).
In a skillet, melt butter and sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook 1 minute more.
Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk, and simmer until thickened, 3–5 minutes.
Add chicken, peas, salt, pepper, and herbs. Mix well and let cool slightly.
For the crust, combine flour and salt in a bowl. Cut in cold butter until crumbly. Add ice water gradually until dough holds together. Divide in two and chill for 20 minutes if needed.
Roll out one crust and fit into a 9-inch pie dish. Pour in cooled filling.
Roll out second crust, place on top, seal and crimp edges. Cut slits to vent steam.
Brush with egg wash and bake for 35–40 minutes, until golden and bubbling.
Let rest for 10 minutes before slicing and serving.