Name: Classic Chicken Pot Pie with Buttery Crust
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups cooked chicken breast, diced; 1 cup frozen peas and carrots; ½ cup celery, chopped; ⅓ cup unsalted butter; ⅓ cup all-purpose flour; 1 ¾ cups chicken broth; ⅔ cup whole milk; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; 1 package refrigerated pie crusts (2 crusts)

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Hey y'all! There’s nothing quite like a Classic Chicken Pot Pie with Buttery Crust to warm your soul and fill your home with comfort. This classic family favorite combines juicy chicken, tender veggies, and a rich, creamy sauce all tucked under a golden, flaky, buttery crust. It's the ultimate crowd-pleaser for Sunday dinners, potlucks, or when you need a little extra coziness. Ready to make a dish everyone will crave? Let's get cooking!

Why You'll Love This Classic Chicken Pot Pie with Buttery Crust

The extra-buttery, flaky crust is homemade and absolutely irresistible.
This recipe is packed with juicy chicken and colorful, nutritious vegetables for a satisfying meal.

Perfect for feeding a family or impressing guests at a gathering.
Leftovers taste even better the next day, making it a great make-ahead option.
Customizable with your favorite veggies, proteins, or seasonings.

Ingredients for Classic Chicken Pot Pie with Buttery Crust

For the Buttery Crust:

2 ½ cups all-purpose flour
1 cup (2 sticks) cold unsalted butter, cubed
½ teaspoon salt

½ cup ice water, plus more as needed

For the Filling:

3 cups cooked chicken, shredded or diced
1 cup carrots, diced

1 cup frozen peas
1 cup celery, diced
½ cup yellow onion, diced

⅓ cup unsalted butter
⅓ cup all-purpose flour
2 cups low-sodium chicken broth

1 cup whole milk
1 teaspoon salt
½ teaspoon ground black pepper

½ teaspoon dried thyme
¼ teaspoon garlic powder
1 egg (for egg wash)

Directions: How to Make Classic Chicken Pot Pie with Buttery Crust

Step 1: Prepare the Buttery Crust

In a large bowl, stir together 2 ½ cups flour and ½ teaspoon salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Drizzle in the ice water, mixing until the dough just comes together. Add a tablespoon more water if needed. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 45 minutes.

Step 2: Make the Chicken Pot Pie Filling

Preheat your oven to 400°F (200°C).

In a large skillet over medium heat, melt ⅓ cup butter. Add onions, carrots, and celery. Cook for 5-7 minutes until veggies are just tender.
Stir in ⅓ cup flour and cook for 1 minute. Gradually whisk in chicken broth and milk. Add salt, pepper, thyme, and garlic powder. Simmer until thickened, about 5 minutes.
Stir in cooked chicken and peas. Remove from heat and let cool slightly.

Step 3: Assemble the Pot Pie

On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Gently lay the dough into the dish, pressing to fit and trim any excess.
Spoon the chicken filling into the crust.
Roll out the second dough disk and lay it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top to vent steam.

Beat the egg and brush it over the top crust for a glossy finish.

Step 4: Bake

Bake the pie at 400°F (200°C) for 35-40 minutes, or until the crust is golden and the filling is bubbling.
Cool for 10-15 minutes before slicing and serving.

Notes: Tips for the Best Classic Chicken Pot Pie with Buttery Crust

For extra flaky crust, use very cold butter and chill your dough before rolling. Learn more about pie crust techniques here.
Leftover rotisserie chicken is a great shortcut for this recipe.
If you prefer, you can substitute heavy cream for milk for an even richer filling.

Variations: Classic Chicken Pot Pie with Buttery Crust

Turkey Pot Pie: Swap the chicken for leftover turkey after the holidays.
Vegetarian Pot Pie: Use extra vegetables and substitute vegetable broth for chicken broth.
Mini Pot Pies: Make individual servings using ramekins instead of a large pie dish.

Required Equipment for Classic Chicken Pot Pie with Buttery Crust

Large mixing bowl
Rolling pin
Pastry cutter or fork

9-inch pie dish
Large skillet
Whisk

Basting brush (for egg wash)

Storage Instructions for Classic Chicken Pot Pie with Buttery Crust

Store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for 20-25 minutes, or microwave individual slices until heated through. For freezer storage, wrap cooled pot pie tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Suggested Pairings/Serving Recommendations

Serve with a crisp green salad or simple roasted veggies for a balanced meal.

Pair with a glass of lightly oaked Chardonnay or fresh lemonade.
Try alongside creamy mashed potatoes for the ultimate comfort food experience.

Pro Tips for Classic Chicken Pot Pie with Buttery Crust

Let your filling cool before adding it to the crust to prevent sogginess. More on preventing soggy crusts here.

Don’t skip the egg wash—it gives that bakery-style golden sheen and enhances flavor.
Use a rimmed baking sheet under your pie dish to catch any drips and keep your oven clean.

FAQ: Classic Chicken Pot Pie with Buttery Crust

Can I make Classic Chicken Pot Pie with Buttery Crust ahead of time?: Absolutely! Assemble the pie and refrigerate it (unbaked) for up to one day or freeze before baking for meal prep.
What can I use instead of homemade crust?: You can use store-bought pie dough or even puff pastry for convenience—it’ll still be delicious!
How do I know when the pie is done baking?: The top will be golden brown and the filling will be bubbling up through the vents, usually after 35-40 minutes in a 400°F oven.

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Classic Chicken Pot Pie with Buttery Crust