Description
Golden chicken pot pie with buttery crust is a classic comfort food filled with tender chicken, hearty vegetables, and a creamy sauce—all tucked beneath a flaky, golden pie crust. It’s a cozy, satisfying dish for any night of the week.
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)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onions, carrots, celery, and garlic. Cook for 5–7 minutes until softened.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk. Cook, stirring, until the sauce thickens and is creamy.
- Add chicken, peas, salt, pepper, and thyme. Stir and simmer for a few more minutes. Remove from heat.
- Pour the filling into a deep pie dish or baking dish.
- Roll out the pie crust and lay it over the filling. Trim excess dough, crimp edges, and cut slits in the center for steam to escape.
- Brush the crust with egg wash.
- Bake for 30–35 minutes, until the crust is golden brown and crisp.
- Let cool for 10 minutes before serving.
Notes
- Use rotisserie chicken or leftover cooked turkey for convenience.
- Add mushrooms, corn, or diced potatoes to the filling for extra heartiness.
- Swap pie crust with puff pastry for a different texture.
- Make mini pot pies in ramekins for individual servings.
- Freeze unbaked or baked pot pie for up to 2 months—wrap tightly in foil or plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg
