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Cozy Chicken Pot Pie Recipe with Easy Flaky Buttermilk Crust

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A comforting chicken pot pie with a tender, flaky buttermilk crust and a rich, creamy filling packed with chicken and vegetables. Perfect for cozy evenings and easy weeknight dinners.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 cup (226 g) cold unsalted butter, cubed
  • ¾ cup (180 ml) cold buttermilk
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 cups (450 g) cooked chicken breast or thighs, shredded or diced
  • 1 cup (130 g) carrots, diced
  • ½ cup (75 g) peas, frozen or fresh
  • 1 cup (120 g) celery stalks, diced
  • 1 medium yellow onion (about 150 g), diced
  • 2 garlic cloves, minced
  • ¼ cup (57 g) unsalted butter
  • ¼ cup (30 g) all-purpose flour
  • 2 cups (480 ml) chicken broth
  • ½ cup (120 ml) whole milk or cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • Salt and pepper, to taste

Instructions

  1. Make the Buttermilk Crust Dough: In a large bowl, whisk together flour, salt, and baking powder. Cut in cold cubed butter until mixture resembles coarse crumbs with pea-sized pieces. Pour in cold buttermilk and mix gently until dough just comes together. Turn out onto floured surface, knead 2-3 times, flatten into disk, wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: Melt butter in medium saucepan over medium heat. Add diced onions, carrots, and celery; cook until tender and onions translucent, about 5-7 minutes. Stir in minced garlic and cook 30 seconds. Sprinkle flour over veggies and stir constantly for 2 minutes. Gradually whisk in chicken broth, then add milk or cream. Add thyme, rosemary, salt, and pepper. Simmer until sauce thickens, about 5 minutes. Remove from heat and stir in cooked chicken and peas. Adjust seasoning.
  3. Assemble the Pie: Preheat oven to 400°F (200°C). Roll out two-thirds of chilled dough into 12-inch circle and fit into pie dish. Pour warm filling into crust. Roll out remaining dough into smaller circle for top crust. Place top crust over filling, trim excess, seal edges, and cut slits for steam. Optionally brush top with buttermilk or beaten egg.
  4. Bake the Pie: Bake on middle rack for 35-40 minutes until crust is golden and filling bubbles. Tent with foil if crust browns too quickly. Remove from oven and let cool 10-15 minutes before serving.

Notes

Keep butter cold to ensure flaky crust. Do not overmix dough to avoid toughness. Chill dough if sticky when rolling. Gradually whisk broth to prevent lumps in filling. Let pie rest before slicing for cleaner cuts. Brush top crust with buttermilk or egg wash for golden finish.

Nutrition

Keywords: chicken pot pie, buttermilk crust, comfort food, flaky crust, easy dinner, homemade pie, cozy meal

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