Today, I made a comforting classic: Chicken Pot Pie paired with a refreshing glass of buttermilk. This dish is perfect for those cozy nights when you need something warm and filling. The creamy filling, combined with a buttery, flaky crust, makes this one of those meals everyone loves!
Ingredients:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter (cubed)
- 1/4 cup cold buttermilk
- 1-2 tablespoons ice water (if needed)
For the Filling:
- 3 cups cooked chicken (shredded or cubed)
- 2 cups mixed vegetables (peas, carrots, corn)
- 1/4 cup butter
- 1 medium onion, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup buttermilk
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1 egg (for egg wash)
Instructions:
Make the Pie Crust:
- In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the dough resembles coarse crumbs.
- Gradually add the buttermilk, mixing until the dough comes together. If the dough is too dry, add a little ice water, a tablespoon at a time.
- Divide the dough in half, shape into discs, and wrap in plastic wrap. Chill in the fridge for at least 30 minutes.
Prepare the Filling:
- In a large saucepan, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Sprinkle in the flour and cook for 1-2 minutes to form a roux (this helps thicken the sauce).
- Slowly whisk in the chicken broth and buttermilk. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens.
- Stir in the cooked chicken, mixed vegetables, garlic powder, thyme, rosemary, salt, and pepper. Cook for another 2 minutes, then remove from heat.
Assemble the Pot Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one disc of dough on a lightly floured surface and fit it into a 9-inch pie dish.
- Pour the chicken filling into the crust.
- Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the top with an egg wash (beat an egg and brush it over the crust for a golden finish).
Bake:
- Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for a few minutes before slicing and serving.
Serve with Buttermilk:
- Pour yourself a cold glass of buttermilk to accompany the warm pie. The slight tanginess of the buttermilk pairs perfectly with the rich, creamy filling of the pot pie.
Enjoy your Chicken Pot Pie with Buttermilk, and feel free to share the recipe with friends and family! This meal is guaranteed to bring comfort and smiles. 🥧🥰
Tags:
chicken
