Prep Time: 40 mins | Cook Time: 45 mins | Total Time: 1 hr 25 mins | Yield: 10 Servings
This chicken pot pie recipe is simply the best! I’ve been making this for my family for years now. Allow me to share this recipe with you as well! In less than 2 hours, this pie is ready for serving. Enjoy!
Ingredients:
For the chicken pot pie crust:
½ c cold buttermilk
1 large Egg, beaten, for the Egg wash
1 c cold unsalted butter, cut into cubes
2 ½ c all-purpose flour
1-2 tbsp cold water
1 tbsp sugar
1 tsp salt
For the pot pie filling:
2 cloves garlic, minced
⅓ c all-purpose flour
¼ c unsalted butter
⅓ c diced onion
3 c shredded chicken or turkey
1 c frozen peas
1 ¾ c chicken broth
1 tsp salt
½ c heavy cream
1 ½ tsp minced fresh thyme
½ tsp black pepper
2 medium carrots, sliced (about 1 c)
1 tbsp minced fresh Italian parsley
1 stalk celery, sliced (about ½ c)
Directions:
In a mixing bowl, add salt, flour, and sugar. Whisk until well mixed.
Add the butter, then toss until well-coated.
Transfer the mixture onto a floured surface, then use a rolling pin to turn it into thin sheets. Put it back into the bowl, then put it in the freezer to chill for at least 15 minutes.
Remove the crust from the freezer, then add buttermilk. Use your clean hands to shape it into a ball. Make sure to add a bit of water if needed.
Cut the dough into two flat disks, and wrap each with plastic. Put them in the fridge for a few minutes.
Place a large skillet on the stove and turn the heat to medium-high.
Add butter and allow it to melt.
Add garlic, onions, celery, and carrots. Sauté for a few minutes until aromatic and soft.
Add flour, then whisk and cook for about a minute to remove the raw taste.
Add heavy cream, parsley, thyme chicken broth, salt, and pepper. Whisk until well blended.
Reduce the heat to medium-low, then simmer for about 10 minutes or until the texture of the sauce becomes thick.
Add the shredded chicken and frozen peas, then stir until well incorporated. Remove the pan from the stove.
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Remove the dough from the fridge, then transfer it onto a floured surface. Roll the dough to about a 12-inch round shape.
Place the dough into a 9-inch pie pan and remove any excess.
Pour the filling into the pie. Use a fork to crimp the sides of the pie.
Brush the crust and sides with egg wash.
Place the pie in the preheated oven and bake for about 45 minutes or until it turns golden brown.
Remove from the oven and allow the pie to rest for at least 10 minutes at room temperature. Slice into even servings.
Serve and enjoy!
Note:
This pie can last up to 1 month in the freezer.
Nutrition Facts:
Calories: 476 kcal, Carbohydrates: 33g, Protein: 15g, Fat: 31g, Saturated Fat: 18g, Cholesterol: 127mg, Sodium: 929mg, Potassium: 287mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3090IU, Vitamin C: 10mg, Calcium: 53mg, Iron: 2.2mg