Print

Golden Chicken Pot Pie with Buttery Crust Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 23 reviews

This Golden Chicken Pot Pie with Buttery Crust is the ultimate comfort food, combining a flaky, buttery pastry with a creamy filling of tender shredded chicken, vegetables, and herbs. Perfectly baked to a golden crisp, it’s a heartwarming dish ideal for family dinners or gatherings.

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 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 2 minutes. Gradually pour in chicken broth, whisking to remove any lumps. Add heavy cream, thyme, parsley, salt, and pepper. Simmer for 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 15 minutes before slicing to help the filling set.

Notes

  • Use cold butter and buttermilk to ensure a flaky crust.
  • Chilling the dough before rolling helps prevent it from shrinking during baking.
  • Cover crust edges with foil if they brown too fast to avoid burning.
  • Substitute turkey for chicken or use leftover roast poultry for convenience.
  • Fresh herbs enhance flavor, but dried thyme and parsley can be used in a pinch.
  • Letting the pie cool slightly before slicing makes serving cleaner and helps the filling set.

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