Name: Golden Chicken Pot Pie with Buttery Crust
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or chopped; 1 cup carrots, diced; 1 cup celery, diced; 1 small onion, chopped; 1 cup frozen peas; 2 cloves garlic, minced; 4 tablespoons butter; 1/3 cup all-purpose flour; 1 3/4 cups chicken broth; 1/2 cup milk or heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme (optional); 1 pie crust (store-bought or homemade); 1 egg + 1 tablespoon water (egg wash)

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Golden chicken pot pie with buttery crust is one of those classic comfort meals that I always look forward to. Tender chicken, creamy sauce, and hearty vegetables all baked under a flaky, golden-brown crust—it’s the kind of dish that makes the whole kitchen smell like home. It’s warm, filling, and perfect for family dinners, especially when I want something cozy and satisfying.

Why You’ll Love This Recipe

I love this recipe because it delivers on every level—comfort, flavor, and texture. The buttery crust bakes up crisp and golden, and the filling is rich without being heavy. I can use rotisserie chicken or leftovers, and everything comes together in one baking dish. It’s great for making ahead, freezes well, and always gets rave reviews whenever I serve it. Golden Chicken Pot Pie with Buttery Crust

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

Cooked chicken, shredded or chopped
Carrots, diced
Celery, diced
Onion, chopped
Frozen peas
Garlic, minced
Butter
All-purpose flour
Chicken broth
Milk or heavy cream
Salt
Black pepper
Dried thyme (optional)

For the crust:

Pie crust (homemade or store-bought)
Egg wash (1 egg + 1 tbsp water, for brushing)

Directions

I preheat the oven to 400°F (200°C).
In a large skillet, I melt the butter and sauté the onions, carrots, celery, and garlic until tender—about 5–7 minutes.
I stir in the flour and cook for 1–2 minutes to form a roux.
I slowly whisk in the chicken broth and milk, stirring until the mixture thickens into a creamy sauce.
I add the chicken, peas, salt, pepper, and thyme, then simmer for another few minutes before removing from heat.
I pour the filling into a deep pie dish or baking dish.
I roll out the pie crust and place it over the top, trimming the edges and crimping to seal. I cut a few slits in the center to let steam escape.
I brush the crust with egg wash and bake for 30–35 minutes, until the crust is golden and crisp.
I let it cool for 10 minutes before serving.

Servings and timing

This recipe makes 6 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Sometimes I add diced potatoes or mushrooms for a heartier filling. If I’m short on time, I use store-bought pie crust and rotisserie chicken. For a twist, I’ve made it with turkey, added corn, or used puff pastry instead of traditional crust. I’ve even turned this into individual mini pot pies using ramekins for a fun presentation.

storage/reheating

I store leftovers in the fridge, tightly covered, for up to 3 days. To reheat, I warm it in the oven at 350°F until heated through and the crust is crisp again. The microwave works too, but the crust stays flakier when reheated in the oven. This dish also freezes well—unbaked or baked—just wrap it tightly and freeze for up to 2 months. Golden Chicken Pot Pie with Buttery Crust

FAQs

Can I use store-bought crust?

Yes, I often use refrigerated pie crust when I need a shortcut. It bakes up golden and flaky every time.

How do I prevent a soggy bottom crust?

This recipe uses just a top crust, which stays crisp. If I’m adding a bottom crust, I partially bake it (blind bake) before filling.

Can I make this pot pie ahead of time?

Absolutely. I assemble the pie and refrigerate it unbaked for up to 24 hours, then bake it fresh. I also freeze it for longer storage.

Can I use leftover turkey instead of chicken?

Yes, I’ve used turkey many times—especially around the holidays. It works perfectly in this filling.

What can I serve with chicken pot pie?

I usually serve it with a green salad, roasted vegetables, or some fruit for a light, fresh contrast to the rich filling.

Conclusion

Golden chicken pot pie with buttery crust is a timeless, crowd-pleasing dish that I keep coming back to. It’s everything I want in a comforting meal—creamy, hearty, and baked under a flaky golden crust. Whether I’m making it for Sunday dinner or freezing it for a busy weeknight, this pot pie always delivers cozy satisfaction with every bite.