Name: Golden Chicken Pot Pie with Buttery Crust
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1/2 cup celery, diced; 1/2 cup onion, diced; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon thyme; 2 pie crusts (store-bought or homemade); 1/2 cup mushrooms, sliced (optional); 1/2 cup potatoes, diced and par-cooked (optional); 1/2 teaspoon garlic powder or 1 clove minced garlic (optional); 1/4 cup heavy cream (optional); 1 egg + 1 tablespoon milk (for egg wash); Fresh parsley, chopped (for garnish)

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Last updated on December 29, 2025

I can still smell the warm, buttery crust from the first time I baked a chicken pot pie for my little family—my kitchen felt like a tiny bakery, and the house filled with the kind of smell that makes everyone stop what they’re doing. If you’ve ever worried that your crust will flake apart, the filling won’t thicken, or the whole thing will look more like a casserole than a pie, you’re not alone. I promise this Golden Chicken Pot Pie with Buttery Crust is simpler than it looks. I’ll walk you through each step so you can feel confident, calm, and cozy—even if this is your first time making a pot pie. If you like hearty sides, you might also enjoy a rich, comforting chicken and garlic gravy with cheesy mashed potatoes to serve alongside.

Why I Love This Recipe of Golden Chicken Pot Pie with Buttery Crust

There’s something deeply comforting about a classic chicken pot pie: the warm, flaky crust, the creamy filling dotted with tender chicken and vegetables, and the way it brings everyone to the table. I love this version because it’s straightforward and forgiving. You don’t need fancy tools, special techniques, or hours of prep. A few simple tips—like shredding your chicken fairly small and taking your time with the roux—turn this into a dish that tastes like it took longer than it did.

Beginners will appreciate that this recipe uses common pantry items and store-bought pie crusts are perfectly acceptable. That buttery crust gives a lovely golden top without complicated laminating or chilling steps. Emotionally, it’s a recipe that feels like a hug—a classic that’s easy to customize. Want extra veggies? Go for it. Need a quicker dinner? Use rotisserie chicken. This pot pie is practical, adaptable, and always satisfying.

Ingredients You’ll Need for Golden Chicken Pot Pie with Buttery Crust

Essentials

1 lb cooked chicken, shredded: Leftover roasted chicken or a store-bought rotisserie chicken works great. Shred into bite-sized pieces so every forkful has meat.
1 cup carrots, diced: Small dice cooks evenly and looks pretty in the filling.
1 cup peas: Frozen peas thaw quickly and add sweetness and color.
1/2 cup celery, diced: Adds a mild, savory crunch.
1/2 cup onion, diced: Yellow or white onions both work. They build the base flavor.
1/4 cup butter: For sautéing the vegetables and starting the sauce. Unsalted is fine.
1/4 cup all-purpose flour: This makes the roux to thicken the sauce.
2 cups chicken broth: Use low-sodium if you want more control over salt.
1 cup milk: Whole milk gives the creamiest texture, but 2% is fine too.
1 teaspoon salt: Adjust to taste if you use low-sodium broth.
1/2 teaspoon black pepper: Freshly ground if possible.
1 teaspoon thyme: Dried thyme is convenient; fresh thyme can be used (about 1 tablespoon chopped).
2 pie crusts (store-bought or homemade): One for the bottom shell and one for the top. Keep chilled until ready.

Optional add-ons

1/2 cup mushrooms, sliced: For earthiness—sauté them with the onions.
1/2 cup potatoes, diced and par-cooked: Add small cubes and steam or boil briefly before adding so everything cooks evenly.
1/2 teaspoon garlic powder or 1 clove minced garlic: For a bit more savory depth.
1/4 cup heavy cream: Swap some or all of the milk for a richer sauce.
1 egg + 1 tablespoon milk (egg wash): Brush the top crust for an extra glossy, golden finish.
Fresh parsley, chopped: For garnish.

Substitutions and Shortcuts

Chicken: If you don’t have cooked chicken, cook 1–1.25 lb boneless skinless chicken breasts or thighs in a skillet with a little oil until done and shred, or use a rotisserie chicken for the quickest shortcut.
Milk alternatives: Use half-and-half or a non-dairy milk like unsweetened oat milk if you prefer—keep in mind texture may vary.
Flour alternatives: For a gluten-free version, use a 1:1 gluten-free flour blend that includes xanthan gum, or try cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water, added near the end of simmering). If you want gluten-free specifics, check this helpful gluten-free chicken pot pie recipe.
Pie crust: Store-bought refrigerated pie crusts save time. You can also use puff pastry for a flakier top.
Vegetables: Use whatever you and your family like—green beans, corn, or leeks can all be swapped in.

Shortcuts

Use a store-bought rotisserie chicken to cut prep time dramatically.
Microwave or boil carrots and potatoes briefly to speed cooking.
Make the filling a day ahead: Reheat gently on the stovetop, then assemble and bake.

How to Make Golden Chicken Pot Pie with Buttery Crust Step-by-Step

Before you start: Preheat the oven to 425°F (220°C). Have a 9-inch pie dish or similar ready. If your crusts are chilled, leave them out for 10–15 minutes so they’re pliable, not frozen.

Step 1 — Prepare your chicken and vegetables

If using leftover or rotisserie chicken, shred it into bite-sized pieces. If you need to cook fresh chicken, poach or pan-sear it with a little salt and pepper until cooked through, then let it rest and shred.
Dice the carrots, celery, and onion into similar-sized pieces for even cooking. If you’re adding potatoes or mushrooms, dice or slice them now.

Step 2 — Sauté the aromatics and vegetables

In a large skillet or sauté pan, melt 1/4 cup butter over medium heat. When it’s melted and foamy, add the diced onions, carrots, and celery.
Cook, stirring occasionally, until the vegetables begin to soften and the onions are translucent—about 5–7 minutes. If you add mushrooms, sauté them here until they release their liquid and it evaporates.
If you like garlic, add 1 clove minced in the last minute of sautéing so it doesn’t burn.

Step 3 — Make the roux

Sprinkle 1/4 cup all-purpose flour over the softened vegetables. Stir constantly to coat the vegetables and cook for about 1 minute. This cooks out the raw flour taste and starts the thickening process.
The mixture should look pasty and combined—if it’s too dry, add a little more butter or oil.

Step 4 — Add the liquids and thicken

Slowly whisk in 2 cups chicken broth, a little at a time, to avoid lumps. Keep whisking until smooth.
Pour in 1 cup milk while stirring, then bring the mixture to a gentle simmer. Continue to cook and stir until the sauce thickens and becomes creamy—about 4–6 minutes. If it looks too thin, simmer a bit longer; if it becomes too thick, whisk in a splash more broth or milk.
Taste and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon thyme. Adjust seasoning to your taste.

Step 5 — Add the chicken and peas

Stir in the shredded chicken and 1 cup peas (if frozen, no need to thaw). Mix until everything is evenly coated and heated through. The filling should be thick and spoonable—not runny.

Step 6 — Assemble the pie

Roll out one pie crust into a greased 9-inch pie dish. Press gently so it fits snugly against the bottom and sides.
Pour the filling into the crust, spreading it evenly. If there’s excess liquid, try to let it settle and thicken a touch before pouring; you want a stable filling that won’t soak the crust too much.
Place the second crust over the top. Seal the edges by pressing with your fingers or a fork to crimp them. Trim any overhang if needed.
Cut a few slits in the top crust to allow steam to escape. If you like, brush the top with an egg wash (1 beaten egg + 1 tablespoon milk) for a deeper golden color.

Step 7 — Bake until golden

Place the pie on the middle rack of your preheated oven and bake for 30–35 minutes. The crust should be a deep golden brown and the filling should bubble at the vents.
If the edges brown too quickly, cover them loosely with foil for the last 10–15 minutes.

Step 8 — Rest and serve

Let the pie cool for at least 10–15 minutes before slicing. This helps the filling set so it doesn’t spill out when you cut it.
Serve warm with a simple side salad or buttery vegetables.

Common Mistakes to Avoid

The pot pie is forgiving, but a few common mistakes can keep it from reaching its golden, comforting potential. Here are three things I see often, and how to fix them.

Not thickening the sauce enough

If your filling is too thin, the pie will be soggy and won’t hold slices well. The roux (butter + flour) is your friend—cook it for that minute so the flour loses its raw taste, then slowly add broth and milk and simmer until thick. If you reach the end and it’s still thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in; simmer until it thickens.

Soggy bottom crust

A soggy bottom happens when the filling is too wet or the crust isn’t prepped right. Make sure your filling is thick and spoonable before pouring it in. If the filling seems watery, simmer it a little longer uncovered to reduce excess liquid. Also, preheating the oven to the full 425°F helps the bottom crust set quickly. For extra insurance, bake the bottom crust for 5–7 minutes before adding the filling (blind baking) on a busy day.

Overbaked or burnt edges

A beautifully golden top can turn into burnt edges if your oven runs hot or the pie sits too long near the top rack. If you notice the crust browning too fast, loosely tent foil over the pie edge or the entire top to prevent overbrowning while the filling finishes bubbling. Always use the middle rack for the most even heat.

Serving Suggestions for Golden Chicken Pot Pie with Buttery Crust

This pot pie is a meal on its own, but a few sides and garnishes can make it feel even more special. Here are three easy ideas to round out the plate.

Simple green salad

A bright, crisp salad balances the richness of the pot pie. Toss mixed greens with a light vinaigrette—lemon juice, olive oil, salt, and pepper—or a honey mustard dressing. Add thinly sliced cucumber, cherry tomatoes, and a few toasted seeds for texture.

Buttery roasted vegetables

Roasted green beans, Brussels sprouts, or a medley of root vegetables add warmth and texture. Toss vegetables in olive oil, salt, and pepper, and roast at 425°F for 15–20 minutes. A sprinkle of fresh parsley or a squeeze of lemon brightens them up.

Cozy bread or biscuits

If you want more buttery indulgence, serve warm biscuits or crusty bread for soaking up the creamy filling. For a lighter option, toasted sourdough slices are wonderful. Leftovers of this pie also make great sandwiches—slice a piece, pair it with mustard greens and soft cheese on toasted bread for a comfort lunch.

Conclusion

I hope this walk-through has made the Golden Chicken Pot Pie with Buttery Crust feel totally within reach. It’s easier than it looks: a simple roux, tender shredded chicken, and a flaky crust come together for a classic, cozy meal. You can customize veggies, use leftovers or rotisserie chicken for a time saver, or make a gluten-free version if needed. This is a recipe that welcomes small tweaks and big love. If you want another well-tested variation and step-by-step photos, check out this Chicken Pot Pie Recipe – Sally’s Baking.

FAQs About Golden Chicken Pot Pie with Buttery Crust

Q1: Can I freeze Golden Chicken Pot Pie with Buttery Crust?
A1: Yes. You can freeze an unbaked assembled pie (wrap tightly in plastic and foil) for up to 2 months. Bake from frozen—baking time will be longer (about 15–20 extra minutes). Alternatively, bake the pie, cool completely, then freeze. Reheat in a 350°F oven until warmed through.

Q2: How do I reheat slices of Golden Chicken Pot Pie with Buttery Crust without drying them out?
A2: Reheat slices at 350°F for 15–20 minutes covered loosely with foil to prevent the crust from burning. Remove foil for the last 5 minutes if you want the crust crisp again. You can also reheat in a low oven from fridge leftovers for even warming.

Q3: Is Golden Chicken Pot Pie with Buttery Crust good for meal prep?
A3: Definitely. Make the filling ahead and store it in the fridge for 2–3 days. Assemble and bake the day you want it. You can also freeze portions of filling for later—defrost in the refrigerator overnight before assembling.

Q4: Can I make Golden Chicken Pot Pie with Buttery Crust dairy-free?
A4: Yes. Substitute a non-dairy milk like unsweetened oat or almond milk and use a dairy-free butter or oil for the roux. Use a dairy-free pie crust if needed. The texture may vary slightly, but the flavor will still be comforting.

Q5: How can I make Golden Chicken Pot Pie with Buttery Crust more flavorful?
A5: A few simple ways: use homemade chicken stock, add fresh herbs like parsley or rosemary, sauté mushrooms with the vegetables, or stir in a splash of cream at the end. Taste and adjust seasoning before baking to ensure a full-flavored filling.

Golden Chicken Pot Pie with Buttery Crust

Why I Love This Recipe of Golden Chicken Pot Pie with Buttery Crust