This is a comforting, golden‑crusted chicken pot pie with a rich, creamy filling full of chicken and vegetables. The buttery crust bakes to a lovely golden brown, encasing a savory, hearty center. I love that it’s elegant yet homey, and it comes together without fuss.
Why You’ll Love This Recipe
I fell in love with this pie because:
The buttery crust is crisp and golden, yet still tender where it meets the filling.
The filling is creamy and flavorful, with just the right balance of veggies, chicken, and sauce.
It’s flexible — I can use leftover chicken or roast a few pieces just for this.
It makes a satisfying meal for family or guests, yet feels special enough for a weekend dinner.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups cooked chicken, cubed or shredded
4 cups frozen hash brown potatoes (cubed), thawed
1 (16‑oz) package frozen mixed vegetables (peas, carrots, corn, green beans), thawed and drained
1 can (10.5 oz) condensed cream of chicken soup, undiluted
1 can (10.5 oz) condensed cream of onion soup, undiluted
1 cup sour cream
1 cup whole milk
2 tablespoons all‑purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 (14.1 oz) package refrigerated pie pastry (often contains two crusts)
1 large egg (for egg wash)
1 teaspoon cold water (to mix with the egg)
directions
Preheat the oven to 400 °F (≈ 200 °C).
In a large bowl, combine the cooked chicken, thawed hash browns, and thawed mixed vegetables.
In a separate medium bowl, whisk together the two condensed soups, sour cream, milk, flour, salt, pepper, and garlic powder until smooth.
Pour the soup mixture over the chicken‑vegetable mixture. Stir well to coat everything evenly.
Divide the filling into two 9‑inch deep‑dish pie plates (or similar baking dishes).
Roll out the pie pastry to cover each pie. Place one sheet over each filling, trim the edges, and crimp/seal. Cut slits in the top crusts to allow steam to escape.
In a small bowl, beat the egg with 1 teaspoon cold water to make an egg wash. Brush the top crust with this wash to encourage golden color.
Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, about 35 to 40 minutes.
Remove from oven and allow the pies to rest about 10 to 15 minutes before serving (this helps the filling set a bit).
Servings and timing
Serves: 12 (about 6 servings per pie, since you make two pies)
Prep time: ~20 minutes
Bake time: ~35–40 minutes
Total time: ~55 to 60 minutes
Variations
Double crust version: Use two pastry packages (one for top, one for bottom) so you have a crust under the filling as well.
Herb boost: Add 1 teaspoon each of dried thyme and dried parsley to the filling for extra flavor.
Vegetable swap: Use diced potatoes, peas, or mushrooms instead of hash browns or mixed vegetables.
Dairy‑free: Substitute sour cream with a non‑dairy alternative and use plant‑based milk.
Lightened version: Use low-fat soups and milk, reduce flour or use a lighter thickener.
storage/reheating
Storage: Once cooled to room temperature, cover tightly and refrigerate for up to 3 to 4 days.
Freezing (unbaked): Assemble the pies without baking, wrap tightly, and freeze up to 2 months. Thaw in the refrigerator overnight before baking.
Reheating: Preheat oven to 350 °F (≈ 175 °C). Cover the pie with foil and warm for 15–20 minutes, then remove foil and bake another 5–10 minutes until crust is crisp and filling is heated through.
FAQs
What kind of chicken works best?
I prefer using cooked chicken (roasted, poached, or leftover rotisserie). It’s already tender and flavorful. If I start with raw chicken, I cook it first until just done, then cube or shred it before mixing in.
Can I make it in just one large pie instead of two?
Yes — you can use a large deep dish or casserole. Just ensure the filling depth isn’t too high so it bakes through. You may need to adjust baking time slightly (a bit longer) and tent with foil if the crust browns too fast.
What if my filling is too thin?
If the filling seems runny, mix 1 tablespoon of flour or cornstarch with 1 tablespoon cold water, then stir into the hot filling before pouring into the crust. This helps it thicken during baking.
Can I skip the egg wash?
Yes, but the top crust may bake to a paler color. The egg wash gives it a glossy, golden look. You can also brush with melted butter instead for a softer sheen.
How to prevent a soggy crust?
Let your filling cool slightly before pouring into the crust so it’s not piping hot. Also ensure the slits (vents) are cut in the top crust to allow steam to escape. Baking in a preheated oven helps the bottom crust start crisping early.
Conclusion
I hope this Easy Golden Chicken Pot Pie with Buttery Crust becomes a staple in your repertoire. It combines creamy, comforting filling with a beautifully golden crust. I enjoy making it when I want something both cozy and impressive, and I love how flexible it is with ingredients. Let me know if you try it or want help adjusting it for dietary needs!
A comforting and hearty chicken pot pie with a rich, creamy filling and a golden, buttery crust. This easy recipe is perfect for using up leftover chicken and is great for family dinners or special weekend meals.
Ingredients
4 cups cooked chicken, cubed or shredded
4 cups frozen hash brown potatoes (cubed), thawed
1 (16‑oz) package frozen mixed vegetables (peas, carrots, corn, green beans), thawed and drained
1 can (10.5 oz) condensed cream of chicken soup, undiluted
1 can (10.5 oz) condensed cream of onion soup, undiluted
1 cup sour cream
1 cup whole milk
2 tablespoons all‑purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 (14.1 oz) package refrigerated pie pastry (two crusts)
1 large egg
1 teaspoon cold water
Instructions
Preheat the oven to 400°F (≈ 200°C).
In a large bowl, combine the cooked chicken, thawed hash browns, and thawed mixed vegetables.
In a medium bowl, whisk together the cream of chicken soup, cream of onion soup, sour cream, milk, flour, salt, pepper, and garlic powder until smooth.
Pour the soup mixture over the chicken-vegetable mix and stir to combine thoroughly.
Divide the filling between two 9-inch deep-dish pie plates or similar baking dishes.
Roll out the pie pastry to fit each dish. Cover the fillings with the crusts, trim excess, and crimp the edges to seal. Cut slits in the tops for steam to escape.
Mix the egg with 1 teaspoon of cold water and brush over the crusts for a golden finish.
Bake for 35 to 40 minutes, or until the crusts are golden brown and the filling is bubbly.
Let rest for 10 to 15 minutes before serving to allow the filling to set.
Notes
You can add herbs like thyme and parsley for extra flavor.
Swap vegetables or use fresh ones based on preference.
For a dairy-free option, use plant-based sour cream and milk.
To freeze, assemble unbaked and freeze for up to 2 months.
Reheat covered in foil at 350°F for 15–20 minutes, then uncover for 5–10 minutes more.
