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Golden Chicken Pot Pie with Buttery Crust – The Ultimate Comfort Food Recipe

Learn to make Golden Chicken Pot Pie with Buttery Crust – flaky, creamy, and perfect comfort food at home

Ingredients

Scale
  • For the Crust:
  • 1 cupcold butter, cubed
  • 2½ cupsall-purpose flour
  • 1 tablespoonsugar
  • 1 teaspoonsalt
  • ½ cupcold buttermilk
  • 1–2tablespoons cold water, as needed
  • 1large egg, beaten (for brushing the crust)
  • For the Filling:
  • ¼ cupbutter
  • ⅓ cupdiced onion
  • 2medium carrots, sliced (about1 cup)
  • 1celery stalk, sliced (about½ cup)
  • 2cloves garlic, minced
  • ⅓ cupall-purpose flour
  • 1¾ cupschicken broth
  • ½ cupheavy cream
  • 3 cupscooked, shredded chicken or turkey
  • 1 cupfrozen peas
  • 1½ teaspoonsfresh thyme, chopped
  • 1 tablespoonfresh parsley, chopped
  • 1 teaspoonsalt
  • ½ teaspoonblack pepper

Instructions

  1. Prepare the Dough
  2. In a large bowl, whisk together flour, sugar, and salt.
  3. Add the cold butter cubes and gently toss to coat.
  4. Using a rolling pin, press the butter into thin flakes, mixing with the flour until the texture is coarse and crumbly.
  5. Gather the mixture into a pile, return it to the bowl, and place it in the freezer for 15 minutes.
  6. Once chilled, add cold buttermilk and mix gently until the dough starts to hold together.
  7. If needed, drizzle in cold water one tablespoon at a time until it forms a shaggy dough.
  8. Divide into two disks, wrap each in plastic, and refrigerate while you make the filling.
  9. Cook the Vegetables
  10. In a large skillet, melt the butter over medium heat.
  11. Add onion, carrots, and celery, cooking for 5–7 minutes until softened.
  12. Stir in the minced garlic and cook for 1 minute more until fragrant.
  13. Make the Sauce
  14. Sprinkle flour over the cooked vegetables and stir continuously for 1–2 minutes.
  15. Gradually pour in chicken broth, whisking to remove any lumps.
  16. Add heavy cream, thyme, parsley, salt, and pepper.
  17. Simmer for 8–10 minutes over low heat until thickened and smooth.
  18. Combine Everything
  19. Add shredded chicken (or turkey) and frozen peas to the sauce.
  20. Stir until everything is evenly coated and creamy.
  21. Remove from heat and set aside to cool slightly while you prepare the crust.
  22. Assemble the Pie
  23. Preheat the oven to 400°F (200°C).
  24. On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about ¼ inch thick.
  25. Fit it into a 9-inch pie pan and trim the excess edges.
  26. Spoon the chicken filling into the crust and spread evenly.
  27. Roll out the second dough disk and place it over the filling.
  28. Trim, seal, and crimp the edges with your fingers or a fork.
  29. Cut a few small slits in the top to allow steam to escape.
  30. Brush the entire crust with beaten egg for a glossy golden finish.
  31. Bake to Perfection
  32. Bake for 45 minutes, or until the crust is beautifully golden and crisp.
  33. If the edges brown too quickly, cover them loosely with foil.
  34. Let cool for 10–15 minutes before slicing to help the filling set.
  • Author: Chef mia