- Learn to make Golden Chicken Pot Pie with Buttery Crust – flaky, creamy, and perfect comfort food at home
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
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Instructions
- 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.
- Cook the Vegetables
- In a large skillet, melt the butter over medium heat.
- Add onion, carrots, and celery, cooking for 5–7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Make the Sauce
- Sprinkle flour over the cooked vegetables and stir continuously for 1–2 minutes.
- Gradually pour in chicken broth, whisking to remove any lumps.
- Add heavy cream, thyme, parsley, salt, and pepper.
- Simmer for 8–10 minutes over low heat until thickened and smooth.
- 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.
- 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.
- 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 10–15 minutes before slicing to help the filling set.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
