Introduction
Oh, chicken pot pie. Just saying the words brings back so many memories, doesn’t it? I can almost smell the warm, comforting aroma filling my grandma’s kitchen on a chilly Sunday afternoon. It’s the kind of meal that just hugs you from the inside out, and the best part? You don’t need to be a gourmet chef to make it! This Golden Chicken Pot Pie with its incredibly flaky, buttery crust is surprisingly simple to whip up, making it perfect for a weeknight dinner that feels like a special occasion.
Why You’ll Love This Recipe
- Fast: Perfect for those busy evenings when you need a delicious meal on the table without a fuss.
- Easy: Seriously, the steps are straightforward, and the results are restaurant-worthy!
- Giftable: Imagine gifting a frozen pot pie to a new parent or someone recovering from an illness. Pure thoughtfulness!
- Crowd-pleasing: This is a guaranteed hit with kids and adults alike. Everyone loves a good pot pie!
Ingredients
Gathering your ingredients is half the fun! Think of it as setting the stage for something delicious.
For the Buttery Crust:
- 1 cup cold butter, cubed: Make sure it’s super cold! This is key to that flaky magic.
- 2½ cups all-purpose flour: Your trusty pantry staple.
- 1 tablespoon sugar: Just a touch to help it brown beautifully.
- 1 teaspoon salt: Essential for flavor.
- ½ cup cold buttermilk: Adds a wonderful tang and tenderness.
- 1-2 tablespoons cold water, as needed: We’ll use this to bring our dough together.
- 1 large egg, beaten (for brushing): This is our golden ticket to that gorgeous shine!
For the Cozy Filling:
- ¼ cup butter: The start of our flavor base.
- ⅓ cup diced onion: Sweet and savory, a pot pie essential.
- 2 medium carrots, sliced (about 1 cup): For a touch of sweetness and color.
- 1 celery stalk, sliced (about ½ cup): Adds a subtle savory note.
- 2 cloves garlic, minced: Because garlic makes everything better!
- ⅓ cup all-purpose flour: This will thicken our creamy sauce.
- 1¾ cups chicken broth: The savory backbone of our filling.
- ½ cup heavy cream: For that luscious, creamy texture we all crave.
- 3 cups cooked, shredded chicken or turkey: Rotisserie chicken is a fantastic shortcut here!
- 1 cup frozen peas: A pop of sweetness and color.
- 1½ teaspoons fresh thyme, chopped: Earthy and aromatic, it’s perfect with chicken.
- 1 tablespoon fresh parsley, chopped: For a bright, fresh finish.
- 1 teaspoon salt: To taste, always adjust as needed.
- ½ teaspoon black pepper: A little kick to round things out.
How to Make It
Alright, let’s get our hands a little floured and make some magic happen!
Step 1: Crafting That Dreamy Crust
In a large bowl, whisk together the flour, sugar, and salt. Now, here’s the secret to a flaky crust: cut in your cold, cubed butter using a pastry blender, two forks, or even your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is important – those butter pieces create steam when baking, making it flaky!
Add the cold buttermilk and mix gently until just combined. If the dough seems a little dry and won’t quite come together, add the cold water, one tablespoon at a time, until it forms a shaggy dough. Be careful not to overmix!
Divide the dough in half, flatten each half into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for preventing shrinkage when you bake.
Step 2: Building the Flavorful Filling
While your dough is chilling, let’s get the filling ready. In a large skillet or Dutch oven, melt the ¼ cup of butter over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant. Sprinkle in the ⅓ cup of flour and stir it into the vegetables, cooking for about 1-2 minutes to get rid of that raw flour taste. This creates a roux, our thickening agent.
Gradually whisk in the chicken broth, stirring constantly until the mixture is smooth and begins to thicken. Stir in the heavy cream, chopped thyme, salt, and pepper. Bring to a simmer and cook for a few minutes until the sauce is nice and creamy.
Remove the skillet from the heat and stir in the cooked, shredded chicken and frozen peas. Give it a taste and adjust the salt and pepper if needed. Let the filling cool slightly while you prepare to assemble the pie.
Step 3: Assembling Your Masterpiece
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Gently place this into a 9-inch pie plate, pressing it into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang.
Pour the cooled chicken filling into the pie crust. Roll out the second disk of dough for the top crust. You can place it whole over the filling, or get fancy and cut it into strips for a lattice top. If you’re doing a full top crust, be sure to cut a few slits in the center to allow steam to escape.
Crimp the edges of the top and bottom crusts together to seal. Brush the top crust evenly with the beaten egg for that beautiful golden finish. Place the pie on a baking sheet (to catch any drips!) and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pot pie cool for at least 10-15 minutes before slicing and serving. This allows the filling to set up properly.
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity!
- Veggies Galore: Feel free to toss in some diced potatoes, green beans, corn, or mushrooms. If you do, consider pre-cooking any harder vegetables like potatoes until slightly tender before adding them to the filling.
- Herb Swap: Don’t have fresh thyme? A pinch of dried thyme will work, though you’ll want to use less (about ½ teaspoon). Other herbs like rosemary or sage can also be lovely.
- Crust Creativity: If you’re short on time, a store-bought pie crust can be a lifesaver. Just make sure it’s a good quality one! You could also add some shredded cheddar cheese to the filling for an extra cheesy kick.
- Poultry Power: Leftover roasted turkey or even diced ham works beautifully in this recipe.
Tips for Success
A few little tricks can elevate your pot pie game:
- Keep It Cold: The colder your butter and buttermilk are for the crust, the flakier it will be. I sometimes even pop my flour and butter in the freezer for 15 minutes before I start.
- Don’t Overwork the Dough: Overmixing the dough will develop the gluten too much, resulting in a tough crust. Aim for a tender, slightly shaggy dough.
- Cool the Filling: Letting the filling cool slightly before adding it to the crust helps prevent the bottom crust from becoming soggy.
- Prevent a Soggy Bottom: Baking the pot pie on a preheated baking sheet can help the bottom crust cook more thoroughly and prevent sogginess.
- Prep Ahead: You can make the crust dough up to 2 days in advance and keep it in the refrigerator. You can also make the filling a day ahead and store it in an airtight container in the fridge.
How to Store It
Leftover chicken pot pie is a treasure! Let the pie cool completely, then wrap it tightly in plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for 3-4 days.
To reheat, you can place individual slices in the microwave for a quick warm-up, or for the best results, reheat a whole pie or slices in a 350°F (175°C) oven until heated through. For a frozen pie, let it thaw in the refrigerator overnight and then bake as directed, or bake from frozen at a slightly lower temperature (around 375°F or 190°C) for a longer time, until heated through.
FAQs
Can I make this pot pie ahead of time?
Absolutely! You can prepare the crust and the filling separately a day in advance and assemble and bake it when you’re ready. You can also assemble the entire pie and freeze it unbaked. When you’re ready to cook, bake it from frozen, adding extra baking time.
What kind of chicken should I use?
Rotisserie chicken is a fantastic shortcut and adds a lot of flavor. You can also boil or bake chicken breasts or thighs and shred them yourself.
My crust is browning too quickly! What should I do?
If your crust is getting too dark before the filling is bubbling and heated through, loosely tent the top of the pie with aluminum foil. This will protect the crust from further browning while the inside finishes cooking.
Can I make individual pot pies?
Yes! Use ramekins or small oven-safe bowls. Divide the filling among them, top with cut-out circles of dough, brush with egg wash, and bake until golden and bubbly. Keep an eye on the smaller portions as they will bake faster.
Golden Chicken Pot Pie
Equipment
- Large bowl
- pastry blender or two forks or fingertips
- Plastic wrap
- Large skillet or Dutch oven
- 9-inch pie plate
- Baking Sheet
- Rolling Pin
- aluminum foil
Ingredients
For the Buttery Crust
- 1 cup butter cold, cubed
- 2.5 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 0.5 cup buttermilk cold
- 1 tablespoon cold water as needed, 1-2 tablespoons total
- 1 large egg beaten, for brushing
For the Cozy Filling
- 0.25 cup butter
- 0.33 cup onion diced
- 2 medium carrots sliced (about 1 cup)
- 1 stalk celery sliced (about ½ cup)
- 2 cloves garlic minced
- 0.33 cup all-purpose flour
- 1.75 cups chicken broth
- 0.5 cup heavy cream
- 3 cups cooked, shredded chicken or turkey rotisserie chicken is a shortcut
- 1 cup frozen peas
- 1.5 teaspoons fresh thyme chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
Instructions
- For the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- Add the cold buttermilk and mix gently until just combined. If the dough seems dry, add cold water one tablespoon at a time until it forms a shaggy dough. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- For the filling: While the dough chills, melt ¼ cup butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.1 cup butter
- Stir in garlic and cook for another minute until fragrant. Sprinkle in ⅓ cup flour and stir into vegetables, cooking for 1-2 minutes to remove raw flour taste.1 cup butter
- Gradually whisk in chicken broth, stirring constantly until smooth and thickened. Stir in heavy cream, thyme, salt, and pepper. Simmer for a few minutes until creamy.1 cup butter
- Remove from heat and stir in shredded chicken and frozen peas. Taste and adjust seasoning. Let filling cool slightly.1 cup butter
- Preheat oven to 400°F (200°C). Roll out one dough disk into a 12-inch circle and place in a 9-inch pie plate, pressing into bottom and sides. Trim overhang to ½ inch.
- Pour cooled filling into the pie crust. Roll out the second dough disk for the top crust. Place it over the filling, or cut into strips for a lattice. Cut slits in a full top crust for steam escape.
- Crimp edges to seal. Brush top crust with beaten egg. Place pie on a baking sheet and bake for 30-40 minutes, until crust is golden brown and filling is bubbly.1 cup butter
- Let the pot pie cool for at least 10-15 minutes before slicing and serving.