Description

This homemade chicken pot pie is a nostalgic classic! The buttermilk pie crust is extra flaky, buttery, and sturdy to hold the delicious chicken pot pie filling made with tender chicken and veggies in a creamy, herb infused filling.

Ingredients

Scale

1 double buttermilk pie crust (makes 2 disks)
1 large egg
2 teaspoons heavy cream
2 large skinless chicken breasts
½ teaspoon garlic powder
½ teaspoon fresh thyme leaves
Salt and pepper to taste
2 tablespoons 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
1 teaspoon fresh thyme leaves
½ teaspoon minced fresh rosemary
¼ cup chopped fresh parsley
¾ cup frozen peas

Instructions

Step: Make the buttermilk double pie crust according to your preferred method and chill for at least 2 hours or overnight.
Step: Preheat oven to 400°F. Pound chicken breasts to ½-inch thickness and season with garlic powder, thyme, salt, and pepper. Drizzle with olive oil and let sit for 15 minutes.
Step: Heat 1-2 tablespoons of olive oil in a large deep skillet over medium heat. Cook chicken for 6-8 minutes per side until fully cooked. Let rest for 10 minutes, then cube.
Step: In the same skillet, melt butter over medium heat. Add onions, carrots, celery, and garlic. Cook for 8 minutes until tender.
Step: Stir in flour and cook for 30 seconds. Gradually whisk in chicken broth and heavy cream. Add thyme, rosemary, salt, and pepper. Simmer for 6-7 minutes until thickened.
Step: Stir in cubed chicken, parsley, and frozen peas. Simmer for 1-2 minutes and remove from heat to cool slightly.
Step: Roll out dough into two 12-inch circles. Place one in a 9-inch pie pan, add filling, and top with the second crust. Tuck and crimp edges to seal. Cut ventilation slits.
Step: Whisk egg with 1 teaspoon heavy cream for the egg wash. Brush over the top and edges of the crust.
Step: Place on a large aluminum sheet pan and bake for 35 minutes. Cover edges with a pie crust shield or foil after 15 minutes to prevent over-browning.
Step: Cool for 20-30 minutes before slicing to allow the filling to set.

Notes

Ensure chicken and vegetables are chopped to uniform sizes. Use cold butter for the crust to ensure flakiness. The resting period after baking is crucial for a clean slice.

Prep Time: PT40M
Cook Time: PT40M
Category: Main Course
Method: Stovetop and Oven-baked
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, homemade, savory pie, comfort food, buttermilk crust