Prep Time: 40 mins | Cook Time: 45 mins | Total Time: 1 hr 25 mins | Yield: 10 Servings
You probably have a chicken pot pie recipe, but I’m telling you, this one is the best! In just about an hour and a half, prepare to be amazed! All the ingredients in this pie complement very well to make such a delicious treat. Enjoy!
Ingredients:
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For the chicken pot pie crust:
1 c cold unsalted butter, cut into cubes
1 tsp salt
1 tbsp sugar
2 1/2 c all-purpose flour
1-2 tbsp cold water
1 large Egg, beaten, for the egg wash
1/2 c cold buttermilk
For the pot pie filling:
2 cloves garlic, minced
1 stalk celery, sliced (about ½ c)
1/3 c all-purpose flour
1 tsp salt
1/4 c unsalted butter
1/2 c heavy cream
3 c shredded chicken or turkey
1 c frozen peas
1 3/4 c chicken broth
1 1/2 tsp minced fresh thyme
1 tbsp minced fresh Italian parsley
1/3 c diced onion
1/2 tsp black pepper
2 medium carrots, sliced (about 1 c)
Directions:
For the Crust:
In a mixing bowl, add sugar, salt, and flour. Whisk everything until well incorporated. Toss in the cubed butter until coated.
Sprinkle flour onto a flat surface, then place the dough on it. Knead the dough a couple of times with a rolling pin until everything is well combined.
Put the dough back into the bowl, then refrigerate it for at least 15 minutes.
Remove the dough from the fridge, then add buttermilk and mix again until it forms a ball. Make sure to add a bit of water as you mix the dough if the texture is too dry.
Cut the dough into two pieces, then cover each with plastic wrap. Place them in the fridge while you prepare the other ingredients.
For the Filling:
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. Sprinkle salt, pepper, and flour.
Whisk and cook for another minute.
Add heavy cream, chicken broth, thyme, and parsley. Stir everything until well blended.
Reduce the heat to medium-low, then let the mixture simmer for about 10 minutes or until the texture of the sauce becomes thick.
Add the frozen peas and shredded chicken. Stir once more until well blended. Remove the skillet from the heat.
To Bake:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Sprinkle flour onto a flat surface, then place the dough on it. Knead a few times until it turns into a 12-inch round shape.
Move the dough into a 9-inch pie pan. Press the sides with your fingers.
Add the filling over the dough, then place the other on top. Seal the sides with a fork. Create shallow slices on top of the pie, then brush it with the egg wash.
Place the pie in the preheated oven and bake for about 45 minutes or until done.
Remove from the oven and allow it to rest for at least 10 minutes at room temperature. Slice into even servings.
Serve and enjoy!
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
Ingredients
- For the chicken pot pie crust:
- 1 c cold unsalted butter, cut into cubes
- 1 tsp salt
- 1 tbsp sugar
- 2 1/2 c all-purpose flour
- 1-2 tbsp cold water
- 1 large Egg, beaten, for the egg wash
- 1/2 c cold buttermilk
- For the pot pie filling:
- 2 cloves garlic, minced
- 1 stalk celery, sliced (about ½ c)
- 1/3 c all-purpose flour
- 1 tsp salt
- 1/4 c unsalted butter
- 1/2 c heavy cream
- 3 c shredded chicken or turkey
- 1 c frozen peas
- 1 3/4 c chicken broth
- 1 1/2 tsp minced fresh thyme
- 1 tbsp minced fresh Italian parsley
- 1/3 c diced onion
- 1/2 tsp black pepper
- 2 medium carrots, sliced (about 1 c)
Instructions
For the Crust:
In a mixing bowl, add sugar, salt, and flour. Whisk everything until well incorporated. Toss in the cubed butter until coated.
Sprinkle flour onto a flat surface, then place the dough on it. Knead the dough a couple of times with a rolling pin until everything is well combined.
Put the dough back into the bowl, then refrigerate it for at least 15 minutes.
Remove the dough from the fridge, then add buttermilk and mix again until it forms a ball. Make sure to add a bit of water as you mix the dough if the texture is too dry.
Cut the dough into two pieces, then cover each with plastic wrap. Place them in the fridge while you prepare the other ingredients.
For the Filling:
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. Sprinkle salt, pepper, and flour.
Whisk and cook for another minute.
Add heavy cream, chicken broth, thyme, and parsley. Stir everything until well blended.
Reduce the heat to medium-low, then let the mixture simmer for about 10 minutes or until the texture of the sauce becomes thick.
Add the frozen peas and shredded chicken. Stir once more until well blended. Remove the skillet from the heat.
To Bake:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Sprinkle flour onto a flat surface, then place the dough on it. Knead a few times until it turns into a 12-inch round shape.
Move the dough into a 9-inch pie pan. Press the sides with your fingers.
Add the filling over the dough, then place the other on top. Seal the sides with a fork. Create shallow slices on top of the pie, then brush it with the egg wash.
Place the pie in the preheated oven and bake for about 45 minutes or until done.
Remove from the oven and allow it to rest for at least 10 minutes at room temperature. Slice into even servings.
Serve and enjoy!
