Golden Chicken Pot Pie With Buttery Crust
A creamy, savory chicken pot pie wrapped in a buttery, golden crust. This family-favorite recipe combines tender chicken, hearty vegetables, and a rich homemade sauce for the ultimate comfort meal.
Ingredients
For the Filling:
- 1 cup carrots diced
- ½ cup celery chopped
- 1 cup frozen peas
- 1 cup potatoes diced and pre-cooked
- 2 cups cooked chicken shredded or cubed
- ½ cup onion diced
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme optional
For the Crust:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter cubed
- ¼ –½ cup ice water
- Or use 1 package refrigerated pie crust for convenience
Instructions
- Preheat the oven to 400°F (200°C).
- Melt butter in a large skillet over medium heat, then add onion, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in flour and cook for 1 minute, then gradually whisk in chicken broth and milk until thickened, about 3–5 minutes. Season with salt, pepper, garlic powder, and thyme. Stir in chicken, peas, and potatoes, then remove from heat to cool slightly.
- In a bowl, mix flour and salt. Cut in cold butter until crumbly, then add ice water a tablespoon at a time until the dough just comes together.
- Divide into two disks and roll out on a floured surface. If too sticky, add a little flour; if dry, add a few drops of water.
- Line a 9-inch pie dish with one crust and pour in the filling. Cover with the second crust, trim edges, crimp to seal, and cut small slits on top for steam.
- Brush with egg wash and bake for 30–35 minutes until golden brown. Let rest 10 minutes before slicing and serving.