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Try SavoraClassic Chicken Pot Pie with Buttermilk Crust
This Chicken Pot Pie is the ultimate comfort food! A creamy, savory filling of tender chicken and spring vegetables is nestled under a flaky, shattery buttermilk crust. The secret? Keeping your butter cold for that perfect, melt-in-your-mouth texture. Get ready for a family favorite!
Ingredients
- All-purpose flour2 1/2 cups
- (2 sticks) Cold unsalted butter1 cup
- Baking powder1 tsp
- Salt1 tsp
- Buttermilk1/2 cup
- Chicken breasts2 lbs
- Olive oil2 tbsp
- medium, chopped Onion1
- medium, chopped Carrots2
- stalks, chopped Celery2
- Frozen peas1 cup
- Frozen corn1 cup
- Chicken broth3 cups
- Heavy cream1/2 cup
- tbsp, chopped Fresh thyme1
- Salt1/2 tsp
- Black pepper1/4 tsp
- large, for egg wash Egg1
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Learn MoreMethod
Preheat oven to 400°F (200°C).
Make the crust: In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add buttermilk, mixing until just combined. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Cook the chicken: Season chicken breasts with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken and let cool slightly. Shred or dice the chicken.
Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Make the filling: Stir in frozen peas and corn. Add chicken broth and bring to a simmer. Stir in heavy cream, thyme, salt, and pepper. Add the shredded chicken and stir to combine.
Assemble the pot pie: Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie dish. Trim and crimp the edges.
Pour the chicken filling into the crust. Cut slits in the top of the crust to allow steam to escape.
Brush the crust with egg wash (beaten egg).
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool slightly before serving.
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