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Cozy Chicken Pot Pie with Flaky Buttermilk Crust

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A comforting chicken pot pie featuring a tender, flaky buttermilk crust and a creamy, seasoned chicken and vegetable filling. Perfect for cozy dinners and easy to make from scratch.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth (preferably low sodium)
  • 2/3 cup whole milk or cream
  • 1 small onion, finely chopped
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 1 cup cold buttermilk

Instructions

  1. Make the Buttermilk Crust: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Slowly pour in 1 cup cold buttermilk while stirring gently with a fork until the dough just comes together. Avoid overmixing! Form the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Prepare the Filling: While the dough chills, melt 1/3 cup butter in a medium saucepan over medium heat. Add the chopped onion, diced carrots, and celery. Cook for 5 minutes until softened and fragrant. Stir in 1/3 cup flour and cook for 1-2 minutes, stirring constantly to avoid lumps.
  3. Gradually whisk in 1 3/4 cups chicken broth and 2/3 cup milk. Bring to a gentle boil, stirring frequently, until the mixture thickens to a creamy consistency (about 4-5 minutes). Add the shredded chicken, frozen peas, thyme, salt, and pepper. Stir to combine and remove from heat.
  4. Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Remove the dough from the fridge. Divide it into two parts—about two-thirds for the bottom crust and one-third for the top.
  5. On a lightly floured surface, roll out the larger portion into a circle slightly bigger than your pie dish. Carefully transfer to the dish and gently press it into the bottom and sides.
  6. Pour the warm chicken filling into the crust-lined dish.
  7. Roll out the remaining dough to cover the pie. You can do a full crust, lattice, or even cut out fun shapes. Press the edges together to seal, trimming any excess dough. If you want, poke a few small slits in the top crust to allow steam to escape.
  8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil halfway through baking.
  9. Let the pot pie rest for 10 minutes before serving.

Notes

Keep ingredients cold to ensure a flaky crust. Do not overmix the dough to avoid toughness. Use a gentle thickener by cooking flour in butter before adding liquids. Seal edges well to prevent leaks. Let the pie rest 10 minutes before slicing. Use pre-cooked rotisserie chicken to save time. For gluten-free, use a gluten-free flour blend with xanthan gum. For dairy-free, substitute butter with vegan margarine and buttermilk with coconut milk plus lemon juice.

Nutrition

Keywords: chicken pot pie, buttermilk crust, flaky crust, comfort food, easy dinner, homemade pot pie, creamy chicken filling

Find it online: https://atomicbite.com/cozy-chicken-pot-pie-recipe-easy-flaky-buttermilk-crust-guide/