Golden Chicken Pot Pie with Buttery Crust
A comforting dish featuring a flaky, buttery crust enveloping a creamy filling of chicken and colorful veggies, perfect for busy weeknights or special dinners.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded or diced Use leftover or rotisserie chicken for quicker prep.
- 1 cup carrots, diced
- 1 cup peas Frozen peas work well.
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter Use high-quality butter for the best flavor.
- 1/3 cup flour
- 1 cup chicken broth
- 1 cup milk
- to taste salt and pepper Adjust to your preference.
- 1 teaspoon garlic powder
For the Crust
- 1 package refrigerated pie crusts You can make your own if preferred.
- 1 egg beaten For egg wash to create a golden appearance.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat and sauté the chopped onion, carrots, and celery until tender, about 5-7 minutes. Add in the garlic powder.
- Stir in the flour and cook for about 1 minute. Gradually whisk in the chicken broth and milk, stirring until thick and bubbly.
- Mix in the shredded chicken and peas, seasoning with salt and pepper to taste.
- Unroll one pie crust and fit it into a 9-inch pie pan. Pour the creamy chicken mixture into the crust.
- Place the second pie crust over the filling, making slits in the top crust for steam to escape. Crimp the edges if desired.
- Brush the top crust with the beaten egg.
Baking
- Bake the pie in the oven for about 30-35 minutes or until the crust is golden brown.
- Let it cool for a few moments before serving.
Notes
Make ahead by assembling and freezing before baking; add extra 10 minutes if baking from frozen. Consider using mashed potatoes on top for a different twist. Don't panic if the sauce looks lumpy; it will be perfect once baked.