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Golden Chicken Pot Pie with Buttery Crust ready to serve

Golden Chicken Pot Pie with Buttery Crust

A cozy chicken pot pie with a flaky, buttery crust that's perfect for chilly evenings and family gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 cup carrots, diced frozen is acceptable
  • 1 cup celery, chopped
  • 1 cup peas frozen is acceptable
  • 1 small onion, diced
  • 3 cups chicken broth
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
For the Crust
  • 1 cup butter, softened because butter makes everything better
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup ice water

Method
 

Preparation
  1. In a large pot, cook the cubed chicken over medium heat until fully cooked, about 5-7 minutes.
  2. Add the onion, carrots, celery, and peas. Cook until the veggies start to soften, roughly 5 minutes.
  3. Stir in the flour, garlic powder, thyme, and some salt and pepper. Cook for another minute, then gradually stir in the chicken broth and milk, bringing it all to a gentle boil until thickened.
Crust Preparation
  1. In a large bowl, mix softened butter, flour, and salt until crumbly. Add ice water, a tablespoon at a time, until everything comes together. Shape into a disk, wrap in plastic, and refrigerate for about 30 minutes.
Assembly and Baking
  1. Preheat your oven to 425°F (220°C). Roll out the chilled dough on a floured surface and place over the filling in an oven-safe dish, making sure to cut a few slits to let the steam escape.
  2. Bake for 30-35 minutes or until the crust is golden.

Notes

This recipe is flexible; swap chicken for turkey or mushrooms for a vegetarian option. Pre-chopped veggies can save you time.