Description
Golden Chicken Pot Pie is a comforting, homestyle dish featuring tender chicken, vegetables, and a creamy savory sauce all baked beneath a flaky, golden-brown pie crust. It’s the ultimate cozy dinner for family gatherings or chilly evenings.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk or heavy cream
- 1 refrigerated or homemade pie crust (top and bottom)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C). Place one pie crust in a 9-inch pie dish and set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour, salt, pepper, onion powder, and garlic powder until well combined and slightly bubbly.
- Gradually whisk in chicken broth and milk. Cook, stirring constantly, until the mixture thickens and becomes creamy (about 5 minutes).
- Stir in chicken, carrots, peas, and celery. Remove from heat and let cool slightly.
- Pour the filling into the prepared pie crust and cover with the second crust. Trim excess dough and crimp edges to seal. Cut small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
- Let the pie rest for 10 minutes before slicing and serving.
Notes
- You can substitute leftover turkey for chicken.
- Add diced potatoes for a heartier filling.
- For an extra flaky crust, chill the pie for 10 minutes before baking.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American