Golden Chicken Pot Pie with Buttery Crust

Golden Chicken Pot Pie with Buttery Crust is the kind of warm, hearty dish that instantly makes me feel at home. It’s filled with tender chicken and a mix of vegetables, all smothered in a rich, creamy sauce and wrapped in a golden, flaky crust that bakes up perfectly every time.

Why You’ll Love This Recipe

I love this recipe because it’s everything a comfort food should be—rich, savory, and satisfying. The buttery crust gives it that perfect crunch, and the filling is so creamy and flavorful, I never get tired of it. Whether I’m making it for a family dinner or just to treat myself, this dish always delivers.

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, rotisserie works great)

• Carrots (diced)

• Celery (chopped)

• Onion (diced)

• Peas (frozen or fresh)

• Butter

• All-purpose flour

• Chicken broth

• Whole milk or heavy cream

• Garlic (minced)

• Salt and pepper

• Dried thyme or parsley (optional)

For the crust:

• Store-bought or homemade pie crust

• Egg (for egg wash)

• Butter (optional, to brush on top for extra flavor)

Directions

1. I preheat the oven to 400°F (200°C).

2. In a large skillet, I melt butter and sauté onion, garlic, carrots, and celery until soft, about 5–7 minutes.

3. I stir in the flour and cook for a minute to make a roux, then slowly whisk in the chicken broth and milk.

4. I let it simmer until thickened, then I stir in the chicken, peas, and season with salt, pepper, and herbs.

5. I roll out the bottom crust into a pie dish and fill it with the warm mixture.

6. I place the top crust over the filling, seal and crimp the edges, and cut small slits in the top to vent.

7. I brush with egg wash and bake for 35–40 minutes until the crust is golden and the filling is bubbling.

8. I let it rest for about 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

• I make individual mini pot pies using ramekins or muffin tins.

• I use puff pastry on top for a more delicate crust.

• I add corn, mushrooms, or green beans for extra veggies.

• I season the filling with rosemary or sage for a holiday twist.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I warm slices in the oven at 350°F (175°C) until hot and crisp. I avoid microwaving if I want the crust to stay flaky. I also freeze whole unbaked pot pies and bake them straight from frozen, adding extra time.

FAQs

Can I make this ahead?

Yes, I assemble the whole pie and store it in the fridge for up to a day. I bake when ready to serve.

Can I use rotisserie chicken?

Absolutely. It saves time and adds great flavor.

What if I only have one crust?

No problem. I use it on top only and bake it casserole-style.

Can I make this dairy-free?

Yes, I use dairy-free butter and unsweetened almond or oat milk. It still comes out rich and creamy.

How do I keep the crust from getting soggy?

I let the filling cool slightly before adding it to the crust and make sure to vent the top for steam to escape.

Conclusion

Golden Chicken Pot Pie with Buttery Crust is one of those timeless, cozy meals I keep coming back to. I love how rich and hearty it is, with a crust that bakes up beautifully golden every time. It’s perfect for weeknights, holidays, or anytime I want a dish that feels like a warm hug.

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