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Golden Chicken Pot Pie with Buttery Crust Recipe

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4.6 from 33 reviews

This Golden Chicken Pot Pie with Buttery Crust is the ultimate comfort food, featuring a flaky, buttery pie crust filled with tender shredded chicken, savory vegetables, and a creamy herb-infused sauce. Perfect for a cozy dinner, this classic recipe brings warmth and satisfaction with every bite.

Ingredients

For the Crust:

  • 1 cup cold butter, cubed
  • 2½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ cup cold buttermilk
  • 1–2 tablespoons cold water, as needed
  • 1 large egg, beaten (for brushing the crust)

For the Filling:

  • ¼ cup butter
  • ⅓ cup diced onion
  • 2 medium carrots, sliced (about 1 cup)
  • 1 celery stalk, sliced (about ½ cup)
  • 2 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 1¾ cups chicken broth
  • ½ cup heavy cream
  • 3 cups cooked, shredded chicken or turkey
  • 1 cup frozen peas
  • 1½ teaspoons fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Prepare the Dough: In a large bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and gently toss to coat. Using a rolling pin, press the butter into thin flakes, mixing with the flour until the texture is coarse and crumbly. Gather the mixture into a pile, return it to the bowl, and place it in the freezer for 15 minutes. Once chilled, add cold buttermilk and mix gently until the dough starts to hold together. If needed, drizzle in cold water one tablespoon at a time until it forms a shaggy dough. Divide into two disks, wrap each in plastic, and refrigerate while you make the filling.
  2. Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add onion, carrots, and celery, cooking for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Make the Sauce: Sprinkle flour over the cooked vegetables and stir continuously for 1–2 minutes. Gradually pour in chicken broth, whisking to remove any lumps. Add heavy cream, thyme, parsley, salt, and pepper. Simmer for 8–10 minutes over low heat until thickened and smooth.
  4. Combine Everything: Add shredded chicken or turkey and frozen peas to the sauce. Stir until everything is evenly coated and creamy. Remove from heat and set aside to cool slightly while you prepare the crust.
  5. Assemble the Pie: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about ¼ inch thick. Fit it into a 9-inch pie pan and trim the excess edges. Spoon the chicken filling into the crust and spread evenly. Roll out the second dough disk and place it over the filling. Trim, seal, and crimp the edges with your fingers or a fork. Cut a few small slits in the top to allow steam to escape. Brush the entire crust with beaten egg for a glossy golden finish.
  6. Bake to Perfection: Bake for 45 minutes, or until the crust is beautifully golden and crisp. If the edges brown too quickly, cover them loosely with foil. Let cool for 10–15 minutes before slicing to help the filling set.

Notes

  • Use cold butter and buttermilk for the flakiest crust.
  • Chilling the dough before rolling helps prevent shrinkage and keeps it tender.
  • If the crust edges brown too quickly during baking, cover them with foil to prevent burning.
  • You can substitute turkey for chicken or use leftover roasted poultry.
  • For a richer filling, add a splash more heavy cream or a teaspoon of Dijon mustard to the sauce.
  • Fresh herbs enhance the flavor, but dried thyme and parsley can be used in a pinch (use half the amount).

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