Golden Chicken Pot Pie with Buttery Crust is a delightful dish that perfectly combines rich flavors and comforting textures. This classic recipe features tender chicken and a medley of vegetables enveloped in a flaky buttery crust, making it a family favorite for any occasion. It’s not just delicious, but also packs a nutritious punch, providing a hearty meal that keeps you feeling satisfied without compromising health. Whether you’re looking for an easy weeknight dinner or a dish to impress guests, Golden Chicken Pot Pie with Buttery Crust is the answer.
Why make this Golden Chicken Pot Pie with Buttery Crust recipe
- Protein-rich: Packed with shredded chicken, this dish offers vital protein for sustained energy.
- Quick prep: With straightforward ingredients and directions, you’ll have dinner on the table in no time.
- Meal-prep friendly: Perfect for meal prepping, this pie can be made ahead and heated whenever needed.
- Kid-approved: The rich flavors and delightful textures make it a hit with children.
- Budget-friendly: Utilizing simple ingredients means you can create a wholesome meal without breaking the bank.
"This Golden Chicken Pot Pie with Buttery Crust is a staple in our home. It’s always a hit during family dinners!" – Sarah M.
How to make Golden Chicken Pot Pie with Buttery Crust
Making Golden Chicken Pot Pie with Buttery Crust is a simple yet rewarding process. You’ll need basic kitchen tools like a saucepan, mixing bowl, and pie plates. The dish involves sautéing vegetables, creating a creamy filling, and assembling the pie, resulting in a wonderfully comforting meal. For a delicious salad to accompany it, check out Bold Refreshing Southwest Chicken Salad.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 2 pie crusts (store-bought or homemade)
For the best Golden Chicken Pot Pie with Buttery Crust, be sure to use quality ingredients. Feel free to swap fresh vegetables with frozen ones if you’re in a pinch, but fresh always enhances flavors.
Directions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add onions, celery, and carrots; cook until soft.
- Stir in flour, salt, pepper, garlic powder, and thyme; cook for 1 minute.
- Gradually stir in chicken broth and milk, bring to a boil and stir until thickened.
- Remove from heat and mix in shredded chicken and peas.
- Pour mixture into a pie crust in a pie plate.
- Cover with the second pie crust, seal edges, and cut slits for steam to escape.
- Bake in the preheated oven for 30-35 minutes or until crust is golden brown.
- Let cool for a few minutes before serving.
To learn more about the health benefits of chicken, visit [Healthline’s Nutrition section](https://www.healthline.com/nutrition).
How to serve Golden Chicken Pot Pie with Buttery Crust
Serve your Golden Chicken Pot Pie with Buttery Crust hot from the oven, garnished with fresh herbs for an added touch. Pair it with a simple green salad or steamed vegetables to create a balanced meal. For an extra flavor burst, a sprinkle of parmesan over the veggies can elevate the experience. If you want more meal ideas, check out this Creamy Chicken Casserole.
How to store
Leftovers of Golden Chicken Pot Pie with Buttery Crust can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze slices wrapped in plastic wrap, then placed in a freezer bag for up to 3 months. Reheat in the oven at 350°F (175°C) for approximately 20-25 minutes, or until heated through. For safe storage timing, see USDA FoodData Central.
Tips to make
- Use a rotisserie chicken: To save time, consider using pre-cooked rotisserie chicken.
- Don’t overfill: Make sure not to overfill the pie crust to prevent spills while baking.
- Let it cool: Allow the pot pie to cool before slicing; this helps maintain its form.
- Cover edges: If the edges brown too quickly, cover them with foil to prevent burning.
- Experiment with spices: Feel free to adjust spices according to your taste; dill or rosemary can offer exciting flavor options.
Variations
- Vegetarian version: Substitute chicken with mushrooms or a variety of vegetables like zucchini and bell peppers.
- Cheesy twist: Add a cup of shredded cheese into the filling for a gooey texture.
- Herbed crust: Incorporate fresh herbs into the pie crust for extra flavor.
- Gluten-free option: Use a gluten-free flour blend and crust, ensuring everyone can enjoy.
FAQs
Can I make Golden Chicken Pot Pie with Buttery Crust ahead of time?
Yes, you can prepare the filling ahead of time and assemble the pie for baking when ready. It’s a great way to enjoy this dish without a lengthy cooking session.
What vegetables can I use in Golden Chicken Pot Pie with Buttery Crust?
Feel free to use vegetables like corn, green beans, or even spinach to create a nutritious blend. The important bit is to ensure they are cooked for the best flavor.
How can I reheat Golden Chicken Pot Pie with Buttery Crust?
To reheat, simply place slices in an oven set to 350°F (175°C) for about 20-25 minutes, or until heated through. A microwave will work too, but the crust may not retain its crispness.
For additional tips on chicken recipes, refer to Serious Eats for a wide range of ideas.
Golden Chicken Pot Pie with Buttery Crust is a comforting dish that brings joy to any dining experience. Give it a try and share your thoughts; it’s sure to become a beloved recipe in your home!
Golden Chicken Pot Pie with Buttery Crust
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Use a rotisserie chicken to save time.
- 1 cup carrots, diced Fresh or frozen.
- 1 cup peas Fresh or frozen.
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour Can use gluten-free flour blend.
- 1 3/4 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 2 pieces pie crusts Store-bought or homemade.
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add onions, celery, and carrots; cook until soft.
- Stir in flour, salt, pepper, garlic powder, and thyme; cook for 1 minute.
- Gradually stir in chicken broth and milk, bring to a boil and stir until thickened.
- Remove from heat and mix in shredded chicken and peas.
Assembly and Baking
- Pour mixture into a pie crust in a pie plate.
- Cover with the second pie crust, seal edges, and cut slits for steam to escape.
- Bake in the preheated oven for 30-35 minutes or until crust is golden brown.
- Let cool for a few minutes before serving.