Golden Chicken Pot Pie with Buttery Crust
Golden Chicken Pot Pie with Buttery Crust is a comforting and rich dish featuring tender chicken, vibrant mixed vegetables, and a creamy savory filling. All enveloped in a perfectly flaky, golden crust, this classic recipe ensures warm satisfaction and hearty family meals with simple pantry staples and fresh ingredients.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Contains gluten and dairy; can be adapted to gluten-free and dairy-free
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 cup mixed vegetables (carrots, peas, and corn)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk or cream
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon fresh thyme or rosemary (optional)
Crust Ingredients
- 1 double pie crust dough (homemade or store-bought)
- 1 egg or milk (for brushing crust)
Instructions
- Prepare the Filling: Melt butter in a large skillet over medium heat. Sauté chopped onions and garlic until soft and fragrant. Add diced carrots, peas, and corn; cook until just tender. Stir in cooked chicken, then sprinkle flour over the mixture, stirring constantly to form a roux. Slowly whisk in chicken broth and milk to avoid lumps. Simmer gently until thick and creamy. Season with salt, pepper, and fresh herbs if using.
- Prepare the Crust: Roll out homemade dough on a lightly floured surface to fit your pie dish, or bring store-bought pie crust to room temperature. Reserve one portion for the bottom and one for the top crust.
- Assemble the Pot Pie: Place bottom crust in a greased pie dish. Pour the filling evenly over the crust. Cover with the top crust and seal edges by pressing with a fork or crimping with fingers. Cut a few slits in the top crust to allow steam to escape during baking.
- Bake to Perfection: Brush the top crust with beaten egg or milk for a golden finish. Bake in a preheated oven at 400°F (200°C) for 30–35 minutes until crust is golden and filling bubbles. Let cool a few minutes before serving.
Notes
- Use cold butter to create a flakier crust by preventing premature dough softening.
- Sauté vegetables to build rich flavors in the filling; don’t skip this step.
- Ensure the filling sauce coats the back of a spoon to avoid a runny pie.
- Chill the dough before baking to maintain crust shape and prevent shrinkage.
- Rest the pie slightly before slicing for cleaner servings.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: chicken pot pie, comfort food, buttery crust, savory pie, family dinner, classic recipe
