Description
This homemade chicken pot pie is a nostalgic classic featuring a flaky, buttery buttermilk pie crust and a creamy, herb-infused filling packed with tender chicken and vegetables.
Ingredients
Scale
- Buttermilk pie crust (makes 2 disks)
- 1 egg (for egg wash)
- 1 to 2 teaspoons heavy cream (for egg wash)
- 2 large skinless chicken breasts (or 3 medium)
- ½ 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
- 3 to 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream (plus more as needed)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon minced fresh rosemary
- ¼ cup chopped fresh parsley
- ¾ cup frozen peas
Instructions
- Prepare Crust: Make the buttermilk double pie crust at least 2 hours in advance or overnight; let sit at room temperature for 15 minutes if too firm to roll.
- Cook Chicken: Preheat oven to 400°F. Pound chicken breasts to ½ inch thick, season with garlic powder, fresh thyme, salt, pepper, and olive oil; let sit for 15 minutes, then cook in a skillet 6-8 minutes per side until done. Rest 10 minutes and cube.
- Sauté Vegetables: Melt butter in the same skillet over medium heat. Cook onions, carrots, celery, and garlic for about 8 minutes until tender.
- Thicken Sauce: Stir in flour and cook for 30 seconds. Gradually add chicken broth, stirring to dissolve flour. Add thyme, rosemary, salt, and pepper.
- Simmer Filling: Stir in heavy cream and simmer over medium-low heat for 6-7 minutes until thickened. Stir in cubed chicken, parsley, and frozen peas; simmer for another 1-2 minutes. Set aside to cool slightly.
- Assemble Pie: Roll dough into two 12-inch circles. Place one in a 9-inch pie pan. Pour in filling and cover with the second dough. Fold and crimp edges to seal tightly.
- Finish and Bake: Cut slits on top for ventilation. Brush with egg wash (beaten egg and heavy cream). Place pie pan on a large aluminum sheet pan and bake at 400°F for 35 minutes, covering edges with a shield or foil after 15 minutes.
- Cool: Let the pie cool for 20-30 minutes before slicing to allow the filling to set.
Notes
To ensure a flaky crust, keep the dough cold. Using a metal sheet pan under the pie dish helps conduct heat to the bottom crust and prevents sogginess. Let the pie rest before serving so the inside isn’t runny.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1031 kcal
- Sugar: 3 g
- Sodium: 482 mg
- Fat: 60 g
- Saturated Fat: 20 g
- Unsaturated Fat: 34 g
- Trans Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 65 g
- Cholesterol: 300 mg
Keywords: chicken pot pie, buttermilk crust, comfort food, creamy chicken pie, homemade pie