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Serving of pot pie showing tender chicken, peas, and carrots in sauce.

Golden Crust Chicken Pot Pie

This Golden Crust Chicken Pot Pie features a creamy chicken, peas, and carrots filling topped with flaky puff pastry and baked until golden brown.
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Course: Dinner, Main Course
Cuisine: American
Keyword: Golden Crust Chicken Pot Pie
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  • 6 tbsp salted butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 6 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1 bag frozen peas and carrots 15 oz
  • 2 cups cooked and shredded chicken
  • 1 sheet frozen puff pastry thawed
  • 1 large egg lightly beaten
  • 1 tbsp water
  • 1 tbsp minced fresh parsley for garnish, optional

Instructions

  • Preheat the oven to 400°F.
  • Place the salted butter in a medium saucepan over medium heat.
  • Allow the butter to melt completely.
  • Add the diced onion to the saucepan.
  • Cook the onion for 2 minutes, stirring occasionally, until softened.
  • Add the minced garlic.
  • Cook for 30 seconds, stirring constantly, until fragrant.
  • Whisk in the all-purpose flour.
  • Cook the flour mixture for 30 seconds, whisking continuously.
  • Gradually pour in the chicken broth and milk while whisking constantly to prevent lumps.
  • Bring the mixture to a boil.
  • Allow the sauce to boil for 2 minutes, whisking continuously, until thickened.
  • Remove the saucepan from the heat.
  • Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme.
  • Stir in the frozen peas and carrots.
  • Add the cooked shredded chicken.
  • Stir until the chicken and vegetables are evenly coated in the creamy sauce.
  • Transfer the chicken mixture to an 8x8-inch casserole dish and spread it evenly.
  • If necessary, lightly roll out the thawed puff pastry and press together any seams.
  • Place the puff pastry over the casserole dish, allowing approximately 1/2 inch of extra pastry on all sides.
  • Cut 4 small slits in the top of the puff pastry to allow steam to escape.
  • In a small bowl, whisk together the lightly beaten egg and 1 tbsp water.
  • Brush a light layer of the egg wash over the puff pastry.
  • Bake for 25 to 30 minutes, or until the puff pastry is golden brown and the filling is hot and bubbling.
  • Remove the casserole dish from the oven.
  • Sprinkle with minced fresh parsley, if desired.
  • Allow the pot pie to rest for a few minutes before serving.
  • Serve warm.

Notes

To make this Golden Crust Chicken Pot Pie gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend suitable for thickening sauces.
Use a certified gluten-free puff pastry or a gluten-free pie crust topping, depending on availability.
Confirm that the chicken broth, seasonings, frozen peas and carrots, and shredded chicken are labeled gluten free.
Use clean cookware, utensils, measuring tools, and baking dishes to avoid cross-contamination.
If preparing the dish for someone with celiac disease, use a separate work surface and verify every packaged ingredient before cooking.