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Golden Chicken Pot Pie with Buttery Crust

Golden Chicken Pot Pie with Buttery Crust
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This Golden Chicken Pot Pie with Buttery Crust is a comforting, classic dish featuring tender chicken and fresh vegetables in a rich, creamy sauce, all encased in a flaky, golden buttery crust. Perfect for family dinners or impressing guests, this recipe offers a soul-satisfying meal made with simple ingredients and customizable to suit various dietary preferences.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked, shredded or diced chicken
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup peas
  • 1/2 cup diced onions
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk or cream
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon fresh or dried thyme or rosemary

Pie Crust

  • 1 store-bought or homemade buttery pie crust (for top and bottom)
  • 1/2 cup cold butter (if making crust from scratch)
  • 1 1/4 cups all-purpose flour (if making crust)
  • 1/4 teaspoon salt (if making crust)
  • 3 to 4 tablespoons cold water (if making crust)
  • 1 beaten egg (for egg wash)

Instructions

  1. Prepare the Filling: Melt butter in a large skillet over medium heat. Sauté diced carrots, celery, and onions until tender and fragrant. Sprinkle in flour and cook for one minute to form a roux, thickening the filling. Slowly whisk in milk or cream and stir until the sauce is smooth and creamy. Add cooked chicken, peas, salt, pepper, and herbs. Let the mixture simmer gently until thickened and well combined.
  2. Make or Roll Out the Buttery Pie Crust: If using store-bought crust, gently unroll and set aside. For homemade crust, combine cold butter, flour, and salt; mix with cold water until just combined. Roll out the dough on a floured surface into a circle slightly larger than your pie dish, creating the golden, flaky shell that defines this pot pie.
  3. Assemble the Pot Pie: Pour the filling evenly into the pie dish. Carefully place the crust over the filling, trim excess dough, and press edges to seal tightly. Cut a few slits on the crust’s surface to allow steam to escape during baking.
  4. Bake to Perfection: Preheat the oven to 400°F (200°C). Bake the pot pie for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie rest for 10 minutes after baking before slicing and serving.

Notes

  • Keep ingredients cold when preparing the crust to ensure a flaky texture.
  • Do not overcook the filling; it will thicken further in the oven.
  • Using leftover cooked chicken reduces prep time and boosts flavor.
  • Brush the crust with beaten egg before baking for a golden shine.
  • Let the pot pie rest after baking to set the filling and improve slicing.

Nutrition

Keywords: Chicken pot pie, comfort food, buttery crust, creamy chicken pie, homemade pot pie

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