Go Back

Golden Chicken Pot Pie with Buttery Crust

A cozy and easy-to-make chicken pot pie with a flaky butter crust, perfect for comforting meals and gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, chopped leftover rotisserie chicken works wonders
  • 1 cup frozen peas and carrots easy-peasy
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup milk
  • 1 can condensed cream of chicken soup (about 10.5 oz)
  • 1 tablespoon butter
  • to taste salt and pepper
Crust Ingredients
  • 1 package refrigerated pie crusts or homemade, if you’re feeling fancy

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
Cooking the Filling
  1. In a large skillet over medium heat, melt the butter.
  2. Add chopped onions and celery and sauté until soft and fragrant (about 5 minutes).
  3. Add cooked chicken, frozen peas and carrots, cream of chicken soup, and milk to the skillet. Stir and season with salt and pepper, heating until warm and gooey.
Assembling the Pie
  1. Pour the chicken mixture into a pie dish and cover it with one pie crust.
  2. Crimp the edges and cut a few slits in the top for steam to escape.
Baking
  1. Bake in the oven for about 30 minutes, or until the crust turns golden brown and flaky.
Cooling and Serving
  1. Let the pot pie cool for about 10 minutes before serving.

Notes

Feel free to switch vegetables based on what you have in your fridge. Store leftovers in an airtight container in the fridge for up to 3 days. It reheats well in the oven or microwave.