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Easy 30-Minute Chicken Pot Pie with Flaky Butter Crust

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A quick and easy chicken pot pie with a flaky butter crust that comes together in about 30 minutes. Perfect for busy weeknights, this comforting dish uses simple ingredients like rotisserie chicken, frozen vegetables, and a press-in crust for a delicious meal without the fuss.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 small yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth, low-sodium
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 1/2 cups all-purpose flour (for crust)
  • 1/2 cup cold unsalted butter, cut into small cubes (for crust)
  • 1/2 teaspoon salt (for crust)
  • 4 to 6 tablespoons ice water (for crust)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
  2. Make the flaky butter crust: In a medium bowl, whisk together 1 1/2 cups flour and 1/2 teaspoon salt. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Drizzle in 4 tablespoons of ice water and stir with a fork. If the dough seems dry, add more water one tablespoon at a time. The dough should just hold together when squeezed. Do not overwork.
  3. Press the crust into the dish: Turn the dough out into a 9-inch pie dish or 10-inch oven-safe skillet. Press it evenly across the bottom and up the sides with your fingers. Refrigerate while making the filling.
  4. Sauté the aromatics: In a large skillet over medium heat, melt 3 tablespoons butter. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Build the sauce: Sprinkle 3 tablespoons flour over the onions and garlic. Stir constantly for 1 to 2 minutes. Slowly pour in the chicken broth while whisking to prevent lumps. Bring to a gentle simmer and cook for 2 to 3 minutes until thickened. Stir in the heavy cream, dried thyme, salt, and pepper.
  6. Add the chicken and vegetables: Stir in the shredded chicken and frozen vegetables. Cook for 2 minutes until heated through. The filling should be thick and creamy.
  7. Assemble the pot pie: Pour the filling into the prepared crust. Spread evenly.
  8. Bake: Place the pie dish on a baking sheet. Bake for 20 to 25 minutes until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, tent loosely with aluminum foil for the last 5 minutes.
  9. Rest before serving: Let the pot pie cool on a wire rack for 5 to 10 minutes before serving.

Notes

Keep the butter cold for a flaky crust. Do not skip the flour cooking step to avoid a raw flour taste. Use rotisserie chicken to save time. Let the pot pie rest before serving to allow the filling to set.

Nutrition

Keywords: chicken pot pie, easy pot pie, 30-minute pot pie, flaky butter crust, weeknight dinner, comfort food

Find it online: https://zorbmeal.com/easy-30-minute-chicken-pot-pie-with-flaky-butter-crust/