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Comfort Food at Its Best: Golden Chicken Pot Pie with Buttery Crust

Ah, the humble chicken pot pie—every bite is like a warm hug on a plate. This Golden Chicken Pot Pie with Buttery Crust is not just a delicious meal; it’s a ticket to nostalgia town, where Mia, the busy mom, and Jake, the neighborhood dad, come together after a long day, just looking for comfort. It’s the perfect dinner for those of us juggling busy lives, picky eaters, and the age-old quest for warmth in the kitchen. Trust me, you’ll want to keep this recipe handy, because it might become the go-to for family gatherings and weeknight meals alike!

Why You’ll Love This Golden Chicken Pot Pie

Picture this: a flaky, buttery crust cradling tender chicken and a medley of colorful veggies enveloped in a creamy sauce. Can you hear the “oohs” and “ahhs” from your family? Whether you’re a seasoned chef or a cozy kitchen novice, this recipe welcomes everyone with open arms (and that’s just how we like it in our kitchen).

The beauty of this pot pie is not just in its taste but also in its versatility. You can toss in leftover veggies or even use turkey instead of chicken—no judgment here! Plus, it’s an incredible way to sneak in some extra nutrients for those little ones who prefer to keep their broccoli off the plate.

Ingredients

Let’s gather our ingredients! Here’s what you’ll need to whip up this delectable pie:

For the Filling:

• 1 pound of boneless, skinless chicken breasts, cubed
• 1 cup of carrots, diced
• 1 cup of peas (fresh or frozen)
• 1 cup of corn (canned or frozen)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup of all-purpose flour
• 2 cups of chicken broth
• 1 cup of milk
• 1 teaspoon of Worcestershire sauce
• Salt and pepper to taste
• 2 tablespoons of olive oil

For the Crust:

• 2 cups of all-purpose flour
• 1 teaspoon of salt
• 3/4 cup of cold unsalted butter, cubed
• 6-8 tablespoons of ice water

Steps to Make Your Golden Chicken Pot Pie

1. Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Add the cubed chicken, seasoning with salt and pepper, and cook until golden. Remove and set aside.

2. Sauté the Veggies: In the same skillet, toss in the onions and garlic. Sauté until fragrant. Then add your carrots, peas, and corn. Cook for about 5 minutes until they’re slightly softened.

3. Create the Sauce: Sprinkle in the flour and stir to coat the vegetables. Slowly pour in chicken broth and milk while stirring constantly. Add the Worcestershire sauce. Let this simmer for about 10 minutes until it thickens. Stir in the chicken back in and mix well. Set aside to cool slightly.

4. Prepare the Crust: In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually mix in ice water, a tablespoon at a time, until the dough comes together. Form into two disks, wrap in plastic, and refrigerate for at least 30 minutes.

5. Assemble the Pie: Preheat your oven to 375°F (190°C). On a floured surface, roll out one disk for the bottom crust and fit into a pie dish. Pour in the chicken filling. Roll out the second disk for the top crust and place it over the filling. Seal the edges, and cut a few slits for venting.

6. Bake Away! Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and filling is bubbly.

7. Let It Rest: Allow to cool for about 10 minutes before serving—it will be hard, but you can do it!

Cooking Tips for Success

• Crust Tips: If your crust isn’t perfect, don’t sweat it! Even if it’s a little lumpy, a homey pie is better than a perfect one that sits untouched.
• Ingredient Swaps: Don’t have all the vegetables? No problem! Feel free to switch in what you have on hand—potatoes, green beans, or even mushrooms work splendidly.
• Make-Ahead Magic: This dish is ideal for preparing ahead of time. Assemble it, freeze it, and just pop it in the oven when the day gets hectic.

Frequently Asked Questions

Can I substitute chicken in this recipe?

Absolutely! Turkey works great, especially if you have some leftover from Thanksgiving.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days, but let’s be real—this pot pie probably won’t last long! You can also freeze it for those busy evenings.

Can I make this recipe gluten-free?

For sure! Swap the all-purpose flour for gluten-free flour and use a gluten-free pie crust if needed.

There you have it! A hearty Golden Chicken Pot Pie with Buttery Crust that’s perfect for any occasion. This recipe combines the best of comfort food with the love of family gatherings—making it a staple in my home for years.

So go ahead, grab that apron! Let’s make some memories filled with laughter and flavors. Who knows? You might just discover your new favorite dish! 🍽️

Meta Description: Golden Chicken Pot Pie with Buttery Crust is the perfect recipe for cozy family dinners. Quick, easy, and delicious—try it today!

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Golden Chicken Pot Pie

A delicious and comforting chicken pot pie featuring a flaky buttery crust and a creamy filling loaded with tender chicken and colorful veggies.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Filling

• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup corn (canned or frozen)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon Worcestershire sauce
• to taste Salt and pepper
• 2 tablespoons olive oil

For the Crust

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup cold unsalted butter, cubed
• 6-8 tablespoons ice water

Method

 

Preparation

1. In a large skillet over medium heat, heat the olive oil. Add the cubed chicken, seasoning with salt and pepper, and cook until golden. Remove and set aside.
2. In the same skillet, toss in the onions and garlic. Sauté until fragrant. Then add your carrots, peas, and corn. Cook for about 5 minutes until they’re slightly softened.
3. Sprinkle in the flour and stir to coat the vegetables. Slowly pour in chicken broth and milk while stirring constantly. Add the Worcestershire sauce. Let this simmer for about 10 minutes until it thickens. Stir in the chicken back in and mix well. Set aside to cool slightly.
4. In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually mix in ice water, a tablespoon at a time, until the dough comes together. Form into two disks, wrap in plastic, and refrigerate for at least 30 minutes.

Assembly and Baking

1. Preheat your oven to 375°F (190°C). On a floured surface, roll out one disk for the bottom crust and fit into a pie dish. Pour in the chicken filling.
2. Roll out the second disk for the top crust and place it over the filling. Seal the edges, and cut a few slits for venting.
3. Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and filling is bubbly.
4. Allow to cool for about 10 minutes before serving.

Notes

If your crust isn’t perfect, don’t sweat it! A homey pie is better than a perfect one that sits untouched. Feel free to switch in vegetables you have on hand. The dish is ideal for preparing ahead of time; assemble it and freeze it for busy days.