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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.
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Prep Time 4 hours
Cook Time 35 minutes
Total Time 4 hours 35 minutes
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.