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Golden Chicken Pot Pie with Buttery Crust

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This Golden Chicken Pot Pie with Buttery Crust is the ultimate comfort food—rich, creamy, and wrapped in a perfectly golden, flaky crust. Packed with tender chicken and hearty vegetables, it’s the perfect cozy dinner for family meals, holidays, or make-ahead weeknight dinners. With a buttery homemade or store-bought crust and a savory, creamy filling, this pot pie is always a crowd-pleaser.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 6
  • Category: Main Course, Comfort Food
  • Method: Baked
  • Cuisine: American

Ingredients

  • For the Filling:
  • 2–3 cups cooked chicken (shredded or cubed; rotisserie works well)
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 small onion, diced
  • 1 cup peas (fresh or frozen)
  • 3 tablespoons butter
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or heavy cream
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme or parsley (optional)
  • For the Crust:
  • 1 package store-bought or homemade pie crust (top and bottom)
  • 1 egg (for egg wash)
  • 1 tablespoon melted butter (optional, to brush on crust after baking)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté until soft, about 5–7 minutes.
  3. Stir in flour and cook for 1 minute to form a roux.
  4. Slowly whisk in chicken broth and milk. Stir constantly until mixture thickens (about 3–5 minutes).
  5. Add cooked chicken, peas, salt, pepper, and herbs. Stir to combine, then remove from heat.
  6. Roll out bottom crust into a 9-inch pie dish. Pour the warm filling into the crust.
  7. Place top crust over the filling. Trim, seal, and crimp the edges. Cut small slits in the top to vent.
  8. Brush crust with egg wash.
  9. Bake for 35–40 minutes or until crust is golden brown and filling is bubbling.
  10. Let rest for 10 minutes before slicing and serving.

Notes

  • Let the filling cool slightly before adding to the crust to prevent sogginess.
  • To freeze: assemble pie (unbaked), wrap tightly, and freeze. Bake from frozen, adding 15–20 extra minutes.
  • For a richer flavor, use heavy cream instead of milk.
  • Puff pastry can be used for a flakier top crust.
  • Add mushrooms, corn, or green beans for extra veggies.
  • Make individual pot pies in ramekins for single servings.

Nutrition

Find it online: https://juliameals.com/golden-chicken-pot-pie-with-buttery-crust/