Description
This classic homemade chicken pot pie is the ultimate comfort food and a family favorite. With a flaky buttery crust and a creamy, savory filling loaded with shredded chicken, veggies, and herbs, this pot pie is sure to please everyone at the table.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 1/2 cup cold buttermilk
- 1–2 tablespoons cold water
- 1 large egg, beaten, for the egg wash
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded chicken or turkey
- 1 cup frozen peas
For the chicken pot pie crust:
For the pot pie filling:
Instructions
- Make the pie crust: Combine the flour, sugar, and salt in a large bowl. Add cubed butter and toss to coat. Roll butter into thin sheets with a rolling pin, combining with flour. Chill mixture, then add buttermilk. Divide dough and chill.
- Make the filling: Cook onions, carrots, celery, garlic in butter. Whisk in flour, salt, pepper, thyme, parsley, broth, cream. Simmer, then add chicken, peas.
- Assemble and bake: Roll out dough, line pie pan, fill with filling. Cover with second dough disk, seal edges, brush with egg wash. Bake at 400°F for 45 minutes or until golden brown.
Notes
- We love making this recipe when we have leftover rotisserie chicken or turkey.
- This pot pie freezes well. See the post for tips!
Nutrition
- Serving Size: 1 slice
- Calories: 476kcal
- Sugar: 3g
- Sodium: 929mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 127mg
