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Golden Chicken Pot Pie with Buttery Crust: A Cozy Classic

Is there anything more comforting than a warm slice of Golden Chicken Pot Pie with Buttery Crust? It’s like a big hug in a bowl, perfect for those days when you need a little extra TLC. Whether you’re coming home from a busy day, gathering the family, or hosting friends for a cozy night in, this pot pie is your secret weapon. Trust me, it’ll be a meal you revisit time and again. Just wait until you see how easy it is to whip up this delightful dish!

Why You’ll Love This Golden Chicken Pot Pie

Let’s be real: who doesn’t love a flaky, buttery crust that holds in a golden, creamy filling of delicious chicken and vegetables? It’s a dish that tugs at the heartstrings and is perfect for nurturing not just bodies, but souls too. This recipe boasts a simplicity that fits perfectly into our busy lives. Plus, it’s endlessly customizable. Have some leftover turkey? Toss that in! Want more vegetables? Go for it! It’s a family favorite that never disappoints.

Ingredients

Before we dive into crafting this masterpiece, here’s what you’ll need:

• For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and diced
  • 6 to 8 tablespoons ice water

• For the Filling:

  • 1 pound cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Grab your apron, and let’s get cooking!

Steps to Create Your Pot Pie

1. Prepare the Crust:
   In a large bowl, mix together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough forms a ball. Cover in plastic wrap and refrigerate for at least 4 hours or overnight if you can wait (but I doubt you will!).

2. Make the Filling:
   In a large saucepan, melt the butter over medium heat. Add the carrots and celery, cooking until softened (about 5 minutes). Stir in the flour until well blended. Slowly whisk in chicken broth and milk, ensuring there are no lumps. Bring to a gentle boil for about 2 minutes until the sauce thickens. Toss in the shredded chicken, peas, onion powder, garlic powder, salt, and pepper. Give it a good mix and remove from heat.

3. Roll Out the Dough:
   Preheat your oven to 425°F (220°C). On a floured surface, roll out half of the dough to fit your pie pan. Place this rolled-out dough into the pan, pressing it gently into the edges.

4. Fill and Top:
   Pour your warm chicken filling into the crust. Roll out the remaining dough and place it over the filling. Seal the edges by fluting or crimping, and don’t forget to cut a few slits in the top for steam to escape—unless you want a pot pie explosion, which I assure you nobody wants!

5. Bake:
   Bake in your preheated oven for 30 to 35 minutes, or until the crust is golden brown and flaky. If the edges start to brown too quickly, pop some foil around them to protect them.

6. Serve and Enjoy:
   Let your masterpiece cool for about 10-15 minutes. This waiting time is crucial—it’ll not only help the filling set up a bit, but you’ll also avoid the risk of burning your tongue off (and no one wants that!).

Cooking Tips for Success

• Lazy Chef Tip: If time is tight, feel free to use store-bought pie crust. Just roll it out and follow the same filling instructions!
• Veggie Boost: Toss in whatever veggies you love. Mushrooms, corn, or even a handful of kale work wonderfully. Just don’t ask my kids about kale; they’re still in denial.
• Freezer Friendly: This pot pie freezes beautifully. Make an extra one and pop it in the freezer for those emergency dinner nights!

FAQs

Can I substitute chicken in this recipe?
Absolutely! Feel free to swap chicken with leftover turkey or even a hearty plant-based protein for a vegetarian-friendly option.

How can I store leftovers?
Store any leftovers in an airtight container in the fridge for 3-4 days. For maximum freshness, cover tightly with foil or plastic wrap if you’re saving the whole pie.

Can I make the filling ahead of time?
Yes, you can prepare the filling ahead of time and keep it in the fridge for a day or two before assembling the pie. Just remember, the crust is best when freshly baked!

As you can see, this Golden Chicken Pot Pie with Buttery Crust is not just a recipe; it’s an experience packed with comfort—one that brings families together and makes memories over hearty meals. So, grab your apron and whip up this delicious dish for your loved ones today!

Are you ready to dive into more comforting and innovative recipes? Check out some of my other favorites, like Savory Chicken and Dumplings or Homestyle Meatloaf to keep your dinner table exciting!

Meta Description:
Golden Chicken Pot Pie with Buttery Crust is the perfect recipe for comfort food lovers. Quick, easy, and delicious—this dish will warm your home.

Happy cooking! 🍽️

Golden Chicken Pot Pie with Buttery Crust

This Golden Chicken Pot Pie with Buttery Crust is a comforting classic filled with shredded chicken and vegetables, all encased in a flaky, buttery crust. It's perfect for family gatherings or cozy nights in.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 35 minutes mins

Total Time 4 hours hrs 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Crust

• 2 1/2 cups all-purpose flour For the crust
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and diced
• 6 to 8 tablespoons ice water To help form the dough

For the Filling

• 1 pound cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1/3 cup butter For sautéing the vegetables
• 1/3 cup all-purpose flour For thickening the filling
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

Method

 

Preparation of the Crust

1. In a large bowl, mix together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Stir in the ice water, a tablespoon at a time, until the dough forms a ball.
3. Cover in plastic wrap and refrigerate for at least 4 hours or overnight.

Making the Filling

1. In a large saucepan, melt the butter over medium heat.
2. Add the carrots and celery, cooking until softened (about 5 minutes).
3. Stir in the flour until well blended.
4. Slowly whisk in chicken broth and milk, ensuring there are no lumps.
5. Bring to a gentle boil for about 2 minutes until the sauce thickens.
6. Toss in the shredded chicken, peas, onion powder, garlic powder, salt, and pepper. Mix well and remove from heat.

Assembling the Pie

1. Preheat your oven to 425°F (220°C).
2. Roll out half of the dough on a floured surface to fit your pie pan.
3. Place this rolled-out dough into the pan, pressing it gently into the edges.
4. Pour the warm chicken filling into the crust.
5. Roll out the remaining dough and place it over the filling. Seal the edges by fluting or crimping, and cut a few slits in the top for steam to escape.

Baking

1. Bake in your preheated oven for 30 to 35 minutes, or until the crust is golden brown and flaky.
2. If the edges start to brown too quickly, pop some foil around them to protect them.

Serving

1. Let the pot pie cool for about 10-15 minutes before serving.

Notes

Lazy Chef Tip: Use store-bought pie crust if time is tight. Veggie Boost: Add any vegetables you love. Freeze leftovers for easy meals later.