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Golden Chicken Pot Pie with a flaky buttery crust and rich filling

Golden Chicken Pot Pie

This Golden Chicken Pot Pie features tender chicken and veggies in a rich creamy sauce, all enveloped in a flaky crust, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas (frozen is fine!)
  • 1 cup potatoes, diced
  • 1 cup celery, diced
  • 1/2 cup onion, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup butter
  • 1/3 cup flour
  • 1 tsp thyme
  • Salt and pepper to taste
  • 2 pieces pie crusts homemade or store-bought

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent (about 3 minutes).
  3. Stir in the flour and allow it to cook for about a minute to create a roux.
  4. Gradually whisk in the chicken broth and heavy cream, stirring continuously until the mixture thickens (about 5-7 minutes).
  5. Add in the carrots, celery, peas, potatoes, thyme, and shredded chicken. Season with salt and pepper to taste.
  6. Pour the filling into a pie dish lined with one of your pie crusts.
  7. Place the second pie crust on top, crimping the edges to seal it. Cut small slits in the top crust.
Baking
  1. Bake in your preheated oven for 30-35 minutes, or until the crust is golden brown.

Notes

Feel free to swap out the veggies or add herbs. If your pie crust is too sticky, a sprinkle of flour will help. If the sauce isn't perfect, it still tastes amazing!