Golden Chicken Pot Pie with Buttery Puff Pastry Crust Recipe
This Golden Chicken Pot Pie with Buttery Crust is a comforting and hearty homemade dish featuring tender shredded chicken and a medley of vegetables in a creamy sauce, all encased in a flaky, golden puff pastry crust. Perfect for using leftovers and delivering warm, satisfying flavors with a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 medium carrots, diced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley (optional, for garnish)
For the Crust:
- 2 sheets of puff pastry or homemade pie dough
- 1 egg (for egg wash)
- 1 tablespoon fresh thyme leaves (for garnish)
Instructions
- Preparing the Filling: In a large skillet, melt butter over medium heat. Add onions and garlic and sauté until softened and fragrant. Stir in diced carrots and cook 5-7 minutes until tender. Add frozen peas and corn and cook additional 2-3 minutes. Season with salt, pepper, thyme, and garlic powder.
- Make the Creamy Sauce: Sprinkle flour over the vegetable mixture and stir well to coat. Gradually pour in chicken broth while stirring constantly to avoid lumps. Cook for about 5 minutes until mixture thickens. Stir in heavy cream to create a smooth sauce. Fold in shredded chicken and adjust seasoning as needed.
- Preparing the Crust: Roll out puff pastry on lightly floured surface to fit a 9-inch pie dish if needed. Press one sheet into the bottom and up the sides of the pie dish.
- Assembling the Pot Pie: Pour the chicken and vegetable filling evenly into the crust-lined pie dish. Cover with the second sheet of pastry, crimp edges to seal, and cut slits in the top crust to allow steam to escape. Optionally create decorative patterns on top.
- Baking the Pie: Preheat oven to 375°F (190°C). Brush top crust with beaten egg for golden finish. Bake pie for 35-40 minutes or until crust is golden brown and flaky.
- Let It Rest: Remove pie from oven and let rest for about 10 minutes to allow filling to set for easier slicing.
- Garnish and Serve: Garnish with fresh thyme leaves and fresh parsley if desired. Slice into wedges and serve hot for a comforting meal.
Notes
- Leftover cooked chicken works perfectly for this recipe.
- For a richer crust flavor, substitute puff pastry with homemade pie dough if desired.
- Ensure slits on top crust allow steam to escape to avoid sogginess.
- Use fresh herbs for garnish to boost flavor and presentation.
- Can be made ahead and baked just before serving.
Keywords: chicken pot pie, comfort food, pot pie recipe, homemade pot pie, flaky crust, creamy chicken filling, classic pot pie
