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Golden Chicken Pot Pie with Buttery Crust

Golden Chicken Pot Pie with Buttery Crust
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Golden Chicken Pot Pie with Buttery Crust is a comforting and hearty dish featuring tender chicken, fresh vegetables, and a creamy savory filling encased in a golden, flaky, buttery crust. Perfect for chilly nights or anytime you crave a warm, satisfying meal that balances rich flavors and textures.

Ingredients

Scale

Chicken

  • 2 cups cooked chicken breasts or thighs, diced

Vegetables

  • 1 cup diced carrots
  • 1 cup peas (fresh or frozen)
  • 1 medium onion, diced

Filling Base

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream or milk
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped (plus extra for garnish)

Crust

  • One double pie crust (homemade or store-bought), enough to line and cover a 9-inch pie dish
  • Butter or egg wash (1 egg beaten with 1 tablespoon water), for brushing

Instructions

  1. Prepare the Filling: Cook diced chicken in a skillet with 1 tablespoon butter over medium heat until lightly browned and cooked through. Remove chicken and set aside. In the same skillet, sauté onions, carrots, and peas in remaining butter until tender. Sprinkle flour over vegetables and stir continuously to form a roux. Gradually whisk in chicken broth and cream, stirring until the mixture thickens and becomes creamy. Return chicken to skillet and season with salt, pepper, thyme, and parsley. Stir well and remove from heat to cool slightly.
  2. Make or Roll Out the Crust: If using store-bought pie crust, thaw it and roll out on a lightly floured surface to about 1/8-inch thickness. For homemade dough, ensure the dough is chilled and rolled to the same thickness. Keep butter cold in the dough to maintain flakiness.
  3. Assemble the Pot Pie: Line a 9-inch pie dish with one crust layer, pressing into sides. Pour the filling evenly into the crust. Cover with the second crust and seal edges by pinching them together. Cut small slits on top to allow steam to escape during baking.
  4. Bake to Golden Perfection: Brush the top crust with melted butter or egg wash for a golden shine and crispness. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes or until the crust is golden brown and filling is bubbly. Allow the pie to cool for about 10 minutes before slicing and serving.

Notes

  • Use cold butter when making crust to achieve a flaky texture.
  • Do not overfill the pie to prevent soggy crust or overflowing during baking.
  • Let the filling cool slightly before assembling to keep crust crisp.
  • Brushing crust with egg wash ensures an attractive golden color and crispness.
  • Allow pie to rest 10 minutes after baking for the filling to set and easy slicing.

Nutrition

Keywords: chicken pot pie, comfort food, buttery crust, creamy filling, savory pie, homemade pie, dinner recipe, cozy meal

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