Golden Chicken Pot Pie with Buttery Crust
A comforting and delicious chicken pot pie with a flaky buttery crust, perfect for family gatherings and cozy nights in.
Ingredients
For the Filling
- 2 cups cooked chicken, diced Use rotisserie chicken for a quicker option.
- 1 cup carrots, chopped
- 1 cup peas
- 1/2 cup celery, minced
- 1/3 cup onion, chopped
- 1/4 cup butter Melted for the filling.
- 1/4 cup flour For thickening the sauce.
- 1 3/4 cups chicken broth
- 2/3 cup milk
- to taste Salt and pepper For seasoning.
For the Buttery Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed For the crust.
- 1/4 teaspoon salt
- 1/4 cup cold water Add more if needed to form a dough.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Toss in the onions and celery, stirring until tender for about 5 minutes.
- Gradually add the flour, stirring constantly to create a roux. Cook for about a minute, then slowly whisk in the chicken broth and milk. Bring to a gentle boil until thickened. Season with salt and pepper.
- Once thickened, stir in the chicken, carrots, and peas until well coated. Remove from heat and set aside.
- In a bowl for the crust, combine flour and salt. Cut in the cubed butter until it resembles coarse crumbs. Gradually add cold water, mixing until a dough forms.
- Roll out dough on a floured surface until about 1/8 inch thick.
- Transfer half the dough to a pie dish, fill with the chicken mixture, and cover with the remaining dough. Seal edges with a fork and cut slits in the top to allow steam to escape.
Baking
- Bake in the preheated oven for 30-35 minutes, until the crust is golden and flaky.
- Remove from oven and let cool for about 10 minutes before serving.
Notes
Feel free to substitute vegetables based on availability. Use rotisserie chicken for quicker prep time. Store leftovers in the fridge for up to 3 days.