Buttermilk Chicken Pot Pie
Treat your taste buds to the ultimate comfort food with this Buttermilk Chicken Pot Pie, a hearty, homemade classic that’s perfect for any occasion. Featuring a rich and creamy filling packed with tender shredded chicken, vibrant vegetables like carrots, peas, and celery, and a touch of aromatic thyme, this pot pie is encased in the flakiest, most buttery crust made with tangy buttermilk. The crust is lovingly crafted from scratch for that golden, melt-in-your-mouth texture, while the filling delivers a perfect balance of savory flavors. Ideal for family dinners or cozy nights in, this recipe is irresistibly satisfying and serves up to six. Plus, it’s beginner-friendly with straightforward steps that walk you through creating a stunning pie from scratch. Indulge in the timeless flavor of homemade comfort with every bite of this golden, bubbly masterpiece.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.75 cup Buttermilk
- 3 cups Cooked chicken breast, shredded
- 2 cups Chicken broth
- 1 cup Whole milk
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Frozen peas
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 large Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine 2 1/2 cups of all-purpose flour and 1 teaspoon of salt. Add cubed cold unsalted butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually pour in the buttermilk, stirring until a dough forms. Turn the dough out onto a lightly floured surface, form it into a disk, wrap it in plastic wrap, and refrigerate while you prepare the filling.
Heat olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.
Sprinkle 1/4 cup of all-purpose flour over the vegetables and cook, stirring, for 2 minutes. Slowly pour in the chicken broth and milk, whisking to combine. Bring the mixture to a gentle simmer and cook until thickened, about 5 minutes.
Stir in the cooked shredded chicken, frozen peas, dried thyme, 1/2 teaspoon of salt, and black pepper. Remove the skillet from heat and set the filling aside to cool slightly.
Roll out half of the chilled dough on a floured surface to fit the bottom of a 9-inch pie dish. Gently press the dough into the dish, letting the edges hang over slightly.
Spoon the chicken and vegetable filling into the prepared pie crust.
Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal. Cut small slits in the center of the top crust to allow steam to escape.
Brush the top crust with beaten egg for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pot pie cool for 10 minutes before serving. Enjoy your homemade buttermilk chicken pot pie!
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 8.8 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
