🥧 Golden Chicken Pot Pie with Buttery Crust – Creamy, Cozy, and Comforting! This classic chicken pot pie is pure golden comfort—loaded with tender chicken, hearty veggies, and a rich, creamy sauce all tucked beneath a perfectly flaky, buttery crust. It’s the kind of meal that makes the house smell like home and brings everyone to the table! 📋 ingredients: • 1 lb cooked chicken breast or rotisserie chicken, shredded or cubed • 2 tbsp butter • 1 tbsp olive oil • 1 small onion, diced • 2 carrots, diced • 2 celery stalks, diced • 2 cloves garlic, minced • 1 cup frozen peas • ⅓ cup all-purpose flour • 2 cups chicken broth • 1 cup whole milk or heavy cream • ½ tsp dried thyme • ½ tsp black pepper • ½ tsp salt (or to taste) • 1 sheet puff pastry or pie crust (store-bought or homemade) • 1 egg, beaten (for egg wash) 🥣 directions: sauté the veggies In a large skillet, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic and cook 1 more minute. make the creamy filling Sprinkle flour over veggies and stir well to coat. Gradually whisk in chicken broth and milk until smooth and thickened, about 5–7 minutes. Season with thyme, salt, and pepper. add the chicken & peas Stir in chicken and peas. Taste and adjust seasoning if needed. Remove from heat and let it cool slightly. assemble the pie Preheat oven to 400°F (200°C). Pour filling into a 9-inch pie dish. Lay the crust or puff pastry over the top, trimming any excess. Seal edges, cut small slits for steam, and brush with egg wash for that golden shine. bake to perfection Bake 25–30 minutes until the crust is puffed, golden, and flaky. Let rest 10 minutes before serving. 💡 tips: • Add a pinch of nutmeg for a cozy warmth in the filling. • Swap chicken for turkey to use up leftovers. • For extra richness, sprinkle shredded cheddar or Gruyère under the crust before baking. ⏲ prep time: 15 mins | cook time: 30 mins | total: 45 mins serves: 4–6

 🥧 Golden Chicken Pot Pie with Buttery Crust – Creamy, Cozy, and Comforting!

This classic chicken pot pie is pure golden comfort—loaded with tender chicken, hearty veggies, and a rich, creamy sauce all tucked beneath a perfectly flaky, buttery crust. It’s the kind of meal that makes the house smell like home and brings everyone to the table!

📋 ingredients:

• 1 lb cooked chicken breast or rotisserie chicken, shredded or cubed

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 cup frozen peas

• ⅓ cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk or heavy cream

• ½ tsp dried thyme

• ½ tsp black pepper

• ½ tsp salt (or to taste)

• 1 sheet puff pastry or pie crust (store-bought or homemade)

• 1 egg, beaten (for egg wash)

🥣 directions:

sauté the veggies

In a large skillet, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic and cook 1 more minute.

make the creamy filling

Sprinkle flour over veggies and stir well to coat. Gradually whisk in chicken broth and milk until smooth and thickened, about 5–7 minutes. Season with thyme, salt, and pepper.

add the chicken & peas

Stir in chicken and peas. Taste and adjust seasoning if needed. Remove from heat and let it cool slightly.

assemble the pie

Preheat oven to 400°F (200°C). Pour filling into a 9-inch pie dish. Lay the crust or puff pastry over the top, trimming any excess. Seal edges, cut small slits for steam, and brush with egg wash for that golden shine.

bake to perfection

Bake 25–30 minutes until the crust is puffed, golden, and flaky. Let rest 10 minutes before serving.

💡 tips:

• Add a pinch of nutmeg for a cozy warmth in the filling.

• Swap chicken for turkey to use up leftovers.

• For extra richness, sprinkle shredded cheddar or Gruyère under the crust before baking.

⏲ prep time: 15 mins | cook time: 30 mins | total: 45 mins

serves: 4–6