Chicken Pot Pie Golden Crust (Printable)
Tender chicken and vegetables in creamy sauce, topped with golden flaky pastry crust
# What You’ll Need:
→ Meat & Protein
01 - 1.1 lb cooked chicken breast, diced (or turkey or rotisserie chicken)
→ Vegetables
02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 1 medium onion, chopped
05 - 5.3 oz frozen peas
06 - 2 cloves garlic, minced
→ Sauce
07 - 4 tablespoons unsalted butter
08 - scant ½ cup all-purpose flour
09 - 2½ cups chicken broth
10 - ½ cup whole milk
11 - 1 teaspoon salt
12 - ½ teaspoon ground black pepper
13 - ½ teaspoon dried thyme
→ Pastry
14 - 2 sheets puff pastry (or pie dough), thawed if frozen
→ Other
15 - 1 egg, beaten (for egg wash)
# How To Make It:
01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - In a large skillet, melt butter over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Stir in flour and cook for 2 minutes, stirring constantly to form a roux. Slowly whisk in chicken broth, then milk, and continue whisking until the mixture thickens, about 4–5 minutes.
04 - Add salt, pepper, thyme, cooked chicken, and peas. Stir to combine evenly. Remove from heat and set aside.
05 - Roll out one pastry sheet and line the bottom of a 9-inch deep pie dish or medium casserole dish. Pour in the chicken and vegetable filling, spreading it evenly.
06 - Cover with the second pastry sheet. Trim any excess dough and crimp the edges tightly to seal. Cut a few small slits in the top to allow steam to escape during baking.
07 - Brush the top pastry evenly with the beaten egg to ensure a rich golden finish.
08 - Bake for 35–40 minutes, or until the crust is deeply golden brown and the filling is bubbling through the steam vents.
09 - Let the pot pie rest for 10 minutes before slicing and serving. This allows the filling to set for cleaner portions.
# Expert Tips:
01 -
- The filling thickens into the creamiest gravy you will ever taste, and it scoops out like a warm hug on a cold evening.
- Using rotisserie chicken means you can pull this together on a weeknight and still feel like you accomplished something magical.
02 -
- If you add cold broth to the roux you will chase lumps around the pan forever, so always warm it first and pour slowly.
- Overfilling the dish causes boilovers that burn on the oven floor, so leave a small gap at the top.
03 -
- Cook the flour for the full two minutes, no shortcuts, because undercooked roux tastes like chalk no matter how much cheese or seasoning you add later.
- Brush the egg wash in one direction only for the most even, professional looking golden sheen.