Chicken Pot Pie With Buttermilk Crust

Chicken Pot Pie with Buttermilk Crust: The Ultimate Comfort Food

Few dishes can rival the classic, cozy goodness of a homemade Chicken Pot Pie with Buttermilk Crust. This dish is the definition of comfort—tender chunks of chicken, hearty vegetables, and a rich, creamy sauce all nestled beneath a golden, flaky buttermilk crust. One bite, and you’ll be transported to a warm, inviting kitchen filled with the aroma of buttery pastry and savory filling bubbling beneath the surface.

Chicken Pot Pie with Buttermilk Pie Crust

Debbie

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American

Servings 8 Servings

Calories 189 kcal

Ingredients

  

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• Pie filling
• 2 large skinless chicken breasts You can use a rotisserie chicken too
• ¾ teaspoon garlic powder
• ½ teaspoon fresh thyme leaves
• Salt and pepper
• Olive oil
• 2 tablespoons unsalted butter
• 1 small onion small diced
• 3 medium carrots peeled and diced
• 2 stalks celery diced
• ½ cup frozen peas
• 4 cloves garlic minced
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• ½ cup heavy cream – add more if you need it more creamy
• 1 teaspoon fresh thyme leaves
• ½ teaspoon minced fresh rosemary
• ¼ cup chopped fresh parsley

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Instructions

 

• Preheat over to 400 degrees
• Buttermilk pie crust dough
• 2 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon Kosher salt
• 1 cup very cold unsalted butter, cut into small cubes (2 standard sticks) ( I keep frozen sticks in the freezer)
• ⅓ cup cold buttermilk plus 1 tablespoon – plus more as needed
• Instructions
• In a large bowl, whisk flour, salt, and sugar until well evenly combined.
• Add the VERY COLD cubes of butter (freeze it beforehand, see notes). Using a pastry blender tool, cut the butter into the flour until you get pea-sized crumbles. Note: “Cutting butter into flour” means to break up the butter into small pieces until fully coated and incorporated.
• Then, rub larger chunks of butter into the flour between your thumb and the tip of your fingers, breaking it up into pea-size crumbles or smaller. Tip: work the dough quickly so the butter stays cold.
• Add ⅓ cup plus 1 tablespoon of cold buttermilk. Mix with your hands, tightly pressing the dough, until a manageable dough forms. The dough will look very shaggy and crumbly first, but will come together as you press. If it is still too crumbly, add more buttermilk, 1 tablespoon at a time as needed.
• Transfer dough to a clean surface and press a few more times until it comes together. Divide the dough in half and form 2 flat disks. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or overnight before using.
• Using Food Processor
• In a large 8-cup food processor, pulse flour, salt, and sugar until evenly combined.
• Add the VERY COLD cubed butter and pulse a few times until a pea-size coarse meal forms.
• Add ⅓ cup plus 1 tablespoon of cold buttermilk. Run the food processor for several seconds continuously or until a dough starts to form. At first, it will look like it’s not coming together, but it will. Stop as soon as a dough forms. Note: If it still looks crumbly after several seconds, add more buttermilk as needed, 1 tablespoon at a time.
• Transfer to a clean surface and divide the dough in half. Press the dough and form two flat disks. Wrap each disk with plastic wrap and refrigerate for at least 2 hours or overnight before using.
• Chicken pot pie filling
• In a large skillet, cook the seasoned chicken about 6-8 minutes per side. Set aside and let it rest.
• Add the vegetables with the butter and cook the celery, carrots, onions, and garlic until softened, about 7 minutes.
• Add flour and toss to coat the vegetables.
• Gradually add broth, stirring to dissolve the flour.
• Add fresh thyme, salt, pepper, garlic powder, olive oil
• Add heavy cream. Simmer for 5 minutes, stirring so not to let it burn
• Shred chicken while simmering cream and add to the skillet, then add peas. Season to taste. Let cool slightly.
• Put Your Pie Together
• Roll the dough into 12-inch circles. Place 1 circle on top of a 9-inch pie pan. There should be overhang.
• Fill the pie with the chicken pot pie filling.
• Cover with the second rolled out dough.
• Crimp the edges after adding the second dough to the pie
• Brush with egg wash.
• Cut slits on top or use a fork
• Bake at 400 degrees F for 35-40 minutes. 15 minutes into the baking time, cover edges with a pie crust shield or foil to prevent edges from browning too soon.

Nutrition

Calories: 189kcalCarbohydrates: 10gProtein: 14gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 62mgSodium: 307mgPotassium: 380mgFiber: 2gSugar: 3gVitamin A: 4396IUVitamin C: 10mgCalcium: 37mgIron: 1mg

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