Homemade Chicken Pot Pie with Buttermilk Pie Crust
This Homemade Chicken Pot Pie is made with Buttermilk Pie Crust. The filling is thick and creamy, and the crust is so buttery, tender, and flaky. It's seriously the best chicken pot pie ever!
Servings: 8 people
Calories: 1031kcal
Equipment
- Large sheet pan to place under the pie dish
Ingredients
- Buttermilk pie crust makes 2 disks
- 1 egg for egg wash
- 1 to 2 teaspoons heavy cream for egg wash
Chicken pot pie filling
- 2 large skinless chicken breasts or 3 medium breasts, see note
- ½ teaspoon garlic powder
- ½ teaspoon fresh thyme leaves
- Salt and pepper
- Olive oil
- 2 tablespoons unsalted butter
- 1 small onion, small diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 to 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream plus more as needed
- 1 teaspoon fresh thyme leaves
- ½ teaspoon minced fresh rosemary
- ¼ cup chopped fresh parsley
- ¾ cup frozen peas
Instructions
Make the double pie crust
- Make the buttermilk double pie crust following this recipe at least 2 hours in advance or preferably overnight. Note: If the refrigerated dough is too hard or solid to roll (this happens when refrigerated overnight), let it sit on the counter for 15 minutes.
Make the filling
- Preheat oven to 400 degrees F.
- Pound chicken breasts to ½ inch thick evenly. Season chicken with garlic powder, fresh thyme, and salt and pepper (about ½ teaspoon salt and ¼ pepper per breast). Drizzle with some olive oil and let it sit on the counter for about 15 minutes to let the flavors absorb.
- In a large deep skillet, heat about 1-2 tablespoons of olive oil over medium heat. Cook the chicken, about 6-8 minutes each side, until fully cooked through. Transfer to a plate and let it rest for 10 minutes. Cut into cubes.
- Wipe the skillet clean. Melt the butter to medium heat. Add the onions, carrots, celery, and garlic. Cook until tender, about 8 minutes, stirring occasionally.
- Stir in the flour until vegetables are coated and cook for about 30 seconds, stirring. Gradually add chicken broth, stirring to dissolve the flour. Add thyme, rosemary, salt, and pepper.
- Stir in the heavy cream until evenly combined. Bring to a boil and then reduce to a simmer. Simmer over medium-low heat, uncovered, for about 6-7 minutes until thickened, stirring occasionally.
- Add the cubed cooked chicken, parsley, and the frozen peas into the mixture. Simmer for another 1-2 minutes, stirring. Season with more salt and pepper if needed. Remove from heat and set aside to let it cool slightly.
Assemble and bake
- Roll both disks into 12-inch circles over a well floured surface (flour the rolling pin too).
- Place the dough (one of them) on a 9-inch pie pan. There should be overhang around the sides. Fill the pie with the chicken pot pie filling. Cover with the second rolled out dough.
- Tuck and fold the overhang of the top dough under the bottom pie dough to loosely seal the pie. Then, crimp the edges to seal tightly with your fingers or with a fork. Tip: I like a curvy design around the edges, pressing between my thumb and index finger with my knuckle.
- Egg wash: Mix beaten egg and 1 teaspoon heavy cream. Brush the pie with the egg wash, including the edges. This will give it a shiny golden brown color. Some of the egg wash will pool around the edges - that’s fine, as long as it’s not too much.
- Place the pie dish on top of a large aluminum sheet pan (to prevent spills and transfer heat to bottom of pie crust). Bake at 400 degrees F for a total of 35 minutes. 15 minutes into baking time, cover edges with a pie crust shield (or aluminum foil) to prevent edges from browning too soon. Tip: I’d highly recommend using a pie crust shield. You can also wrap the edges with aluminum foil, but I find that difficult to do (it doesn’t stay in place and takes forever to get it wrapped).
- Let sit at room temperature for 15 minutes before slicing. Enjoy!
Notes
- Use enough chicken and vegetables, so the filling is thick and full for the amount of liquid and cream in the recipe. You need about 4-5 cups of cubed chicken, from 2 large chicken breasts or 3 medium ones.
- Pie crust: I’d highly recommend this buttermilk pie crust recipe. It’s super flaky and buttery, and also make-ahead and freezer friendly.
- Egg wash: Add a splash of heavy cream to the beaten eggs. This will help the crust get extra golden brown and shiny.
- Use a pie crust shield: Edges tend to brown quicker, so they need to be covered or protected about 15 minutes into the baking time.
- Make ahead: The assembled unbaked pie can be made 1 day in advance and refrigerated, but don’t brush with egg wash until you’re ready to bake. Bake as directed, adding an extra 5-10 minutes. Alternatively, the filling and pie crust can be made ahead separately and assembled later.
- Freezing instructions: Assemble and wrap the UNBAKED PIE with aluminum foil (use 2 layers of foil). When ready to bake, let the pie sit on the counter for 30 minutes. Then, bake FROZEN covered (don’t remove aluminum) foil for 35 minutes at 400 degrees F. Remove foil, brush with egg wash, and bake for another 30 minutes until heated through and golden brown on top.
- Pie crust: Good quality store-bought double pie crust (top and bottom).
- Frozen mixed vegetables instead of carrots, celery, and peas.
- Fresh thyme and rosemary: Use dried herbs (use less, dried herbs are strong), adjusting the quantity to taste.
- Rotisserie chicken or leftover chicken breast. You need about 4-5 cups. Add extra seasoning and herbs to the filling if needed.
Disclaimer: Nutritional values (1 slice) are approximates only.
Nutrition
Serving: 1slice | Calories: 1031kcal | Carbohydrates: 11g | Protein: 65g | Fat: 60g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 300mg | Sodium: 482mg | Potassium: 850mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4917IU | Vitamin C: 21mg | Calcium: 76mg | Iron: 4mg