Golden Chicken Pot Pie with Buttery Crust

Introduction

Golden Chicken Pot Pie with Buttery Crust is the ultimate comfort food. This classic dish features a rich and creamy chicken filling loaded with tender vegetables, all wrapped in a flaky, homemade buttery crust. Perfect for cozy family dinners or special occasions, this pot pie delivers warmth, flavor, and homemade goodness in 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)

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

Prepare the Dough

1. In a large bowl, whisk together flour, sugar, and salt.

2. Add the cold butter cubes and toss to coat.

3. Using a rolling pin, press the butter into thin flakes until the mixture looks coarse and crumbly.

4. Gather the mixture, return it to the bowl, and freeze for 15 minutes.

5. Add cold buttermilk and gently mix until the dough starts to come together.

6. Add cold water one tablespoon at a time if needed.

7. Divide dough into two disks, wrap, and refrigerate while preparing the filling.

Cook the Vegetables

1. Melt butter in a large skillet over medium heat.

2. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

3. Stir in garlic and cook for 1 minute.

Make the Sauce

1. Sprinkle flour over the vegetables and stir for 1–2 minutes.

2. Slowly add chicken broth, whisking constantly.

3. Stir in heavy cream, thyme, parsley, salt, and pepper.

4. Simmer for 8–10 minutes until thickened.

Combine the Filling

1. Add shredded chicken (or turkey) and frozen peas.

2. Stir until well combined.

3. Remove from heat and let cool slightly.

Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Roll out one dough disk into a Roll out one dough disk into a 12-inch circle and fit into a 9-inch pie pan.

3. Spoon filling into the crust.

4. Roll out the second dough disk and place on top.

5. Seal and crimp edges. Cut small slits on top.

6. Brush crust with beaten egg.

Bake

1. Bake for 45 minutes, until crust is golden brown.

2. Cover edges with foil if browning too fast.

3. Cool for 10–15 minutes before slicing.

Conclusion

This Golden Chicken Pot Pie with Buttery Crust is a timeless classic that never disappoints. With its flaky crust and creamy, savory filling, it’s a hearty meal that brings comfort and satisfaction to the table. Serve warm and enjoy a homemade favorite your family will ask for again and again.