Chicken Pot Pie with Golden Crust

The snow had been falling for three days straight when I finally decided chicken pot pie was the only logical solution to cabin fever. Something about bubbling filling under a golden crust just makes winter feel cozier. My grandmother never used a recipe, but Ive learned that getting the sauce consistency right is what separates a good pot pie from a great one.

Last winter my neighbor came over shoveling our driveway and I somehow talked him into staying for dinner. He took one bite of this pot pie and literally said hed come back every snowstorm just for another slice. Now its become this weird tradition where we check the weather forecast together.

Ingredients

• 2 cups cooked chicken breast, diced: Rotisserie chicken works perfectly here and saves so much time
• 2 tablespoons unsalted butter: This creates the base for your roux, so dont skip it
• 1 medium yellow onion, finely chopped: The foundation of flavor that builds depth
• 2 medium carrots, peeled and diced: These add sweetness and that classic pot pie texture
• 2 celery stalks, diced: Essential for that mirepoix base every good filling needs
• 2 cloves garlic, minced: Add this right before the flour to prevent burning
• 1 cup frozen peas: No need to thaw, theyll cook perfectly in the hot sauce
• 1 cup frozen corn: Adds natural sweetness and bright color to the filling
• 1/4 cup all-purpose flour: This thickens your sauce, whisk it in thoroughly to avoid lumps
• 2 cups low-sodium chicken broth: Control your salt level by starting with low-sodium
• 1 cup whole milk: Creates that velvety creamy texture were all after
• 1 teaspoon salt: Adjust based on how salty your chicken broth is
• 1/2 teaspoon freshly ground black pepper: Freshly ground really does make a difference
• 1/2 teaspoon dried thyme: The herb that screams comfort food
• 1/4 teaspoon dried sage: Optional, but adds this lovely earthy undertone
• 1 sheet refrigerated pie dough: Store-bought is totally fine, nobody will judge
• 1 egg, beaten: This egg wash is what gives you that bakery-style golden top

Instructions

Preheat your oven to 400°F:

Getting it hot first ensures your crust gets properly golden and flaky

Melt the butter in a large skillet:

Medium heat lets you soften vegetables without burning anything

Sauté onion, carrots, and celery:

Cook for 5-6 minutes until theyre softened but still have some bite

Add the garlic:

Just 1 minute until fragrant, garlic turns bitter quickly

Sprinkle in the flour:

Stir constantly for 2 minutes to cook out the raw flour taste

Whisk in chicken broth and milk:

Go slowly to prevent lumps, then simmer 4-5 minutes until thickened

Add remaining filling ingredients:

Stir in chicken, frozen vegetables, and seasonings until heated through

Transfer to your pie dish:

A 9-inch dish works perfectly for this amount of filling

Top with pie dough:

Crimp edges prettily and cut vent slits so steam can escape

Brush with beaten egg:

This simple step creates that gorgeous bakery-style finish

Bake until golden:

35-40 minutes should do it, look for bubbling filling and browned crust

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My daughter declared she wanted pot pie for every birthday dinner after her first taste of this recipe. Theres something about breaking through that crust into the creamy filling that feels like a warm hug in food form.

Making It Ahead

You can assemble the entire pie up to 24 hours before baking and keep it refrigerated. Just add about 10 extra minutes to the baking time if baking cold from the refrigerator.

Freezing Instructions

Wrap unbaked pies tightly in plastic wrap then foil and freeze for up to 3 months. Bake from frozen at 400°F for about 60-70 minutes, covering with foil if the crust browns too quickly.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness beautifully. Sometimes I just serve it with crusty bread for soaking up every last drop of that sauce.

• Let the pie rest 10 minutes before slicing
• The filling stays piping hot much longer than you expect
• Leftovers reheat surprisingly well in the oven

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Theres nothing quite like watching steam rise through those vent slits as you carry this to the table, everyone already reaching for their forks.

Recipe FAQs

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply dice about 2 cups of meat, removing skin and bones.

→ How do I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

→ Can I freeze this?

Assemble the complete dish and freeze before baking. Wrap tightly and freeze up to 3 months. Bake from frozen, adding 15-20 minutes to cooking time.

→ What can I substitute for pie dough?

Puff pastry, biscuits, or mashed potato topping all work well. For a lighter version, phyllo dough brushed with butter creates a crisp, flaky crust.

→ How do I know when it's done?

The crust should be deep golden brown and you should see bubbles of thick sauce through the vent holes. The internal temperature should reach 165°F.

→ Can I make this ahead?

Prepare the filling up to 2 days ahead and refrigerate. Assemble with fresh crust just before baking, or freeze unbaked for later use.