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Chicken Pot Pie With Flaky Butter Crust
Faiza Shabir

Classic Chicken Pot Pie With Flaky Butter Crust

This classic chicken pot pie is pure comfort food—loaded with tender chicken, mixed veggies, and a creamy savory filling, all wrapped in a golden flaky butter crust. It’s rich, hearty, and perfect for cozy dinners when you want something warm and satisfying straight from the oven.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 sheet pie crust top and bottom or single top crust
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1 cup peas
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk or cream
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • Salt and black pepper to taste
  • 1 egg beaten for egg wash

Method
 

  1. Preheat oven to 190°C (375°F)
  2. Heat butter and olive oil in a pan then sauté onion garlic and carrots until soft
  3. Stir in flour and cook for 1–2 minutes
  4. Slowly add chicken broth and milk stirring until thick and creamy
  5. Add shredded chicken peas thyme rosemary salt and pepper then mix well
  6. Roll out pie crust and place bottom crust in baking dish if using
  7. Pour filling into the crust evenly
  8. Cover with top crust then seal edges and cut small slits on top
  9. Brush with beaten egg for golden color
  10. Bake for 35–40 minutes until crust is golden brown
  11. Let cool slightly before serving

Notes

  • Use rotisserie chicken for quicker prep
  • Keep butter cold for a flakier crust
  • Let filling cool slightly before adding to the crust to avoid sogginess
  • Add corn or mushrooms for extra flavor
  • Cover edges with foil if they brown too quickly

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