Chicken Pot Pie with Buttermilk Crust

Adapted from Two Peas & Their Pod

This makes a chicken pot pie the holds together when sliced and served. See my recipe for “Easy Chicken Pot Pie” for a version that is has less structure and is served in in a bowl or prepared into individual servings.

• CRUST
  • 1 1/4 cups all-purpose flour
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, cut into cubes and chilled
  • 1/4 cup cold buttermilk
  • 1-2 tablespoons COLD water

• FILLING
  • 3 tablespoons butter
  • 1 onion, chopped fine
  • 1 clove garlic, minced
  • 2 carrots peeled and cut into 1/4-inch pieces (2/3 cup)
  • 1-2 celery ribs, cut into 1/4-inch pieces (1/2 cup)
  • 1/2 teaspoon kosher Salt
  • 1/2 teaspoon freshly cracked pepper
  • 1/3 cup all-purpose flour
  • 2 1/4 cups chicken broth
  • 1/4 cup heavy cream (optional)
  • 3 cups shredded chicken (about 2.5 lb rotisserie chicken)
  • 1/2 cup frozen peas
  • 1 egg, lightly beaten + 1 tablespoon water

Instructions

FOR THE CRUST:

1. Combine flour, sugar, and salt in food processor. Pulse once to mix.
2. Add butter and process until it resembles coarse crumbs.
3. Add the buttermilk and mix until the dough forms a ball. If the dough seems too dry, add water, 1 tablespoon at a time.
4. Refrigerate 30 minutes, if possible.
5. Turn the dough out onto a silicone baking mat or surface dusted with flour. Press the dough ball into a disk and roll to about 1/4″ thickness. If it sticks to the rolling pin, place a sheet of wax paper on top of the dough so you don’t have to add more flour. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12″ for a 9″ pie plate).
6. Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill for at least 20 minutes before baking.

FOR THE FILLING:

1. First, preheat the oven to 400-F so it’s ready when the filling is made.
2. Melt butter in large saucepan over medium heat. Add onion, carrots, celery, salt, and pepper and cook until vegetables begin to soften, about 6 minutes.
3. Add flour and cook, stirring constantly, until golden, 1 to 2 minutes. Slowly stir in broth and cram and bring to boil over medium-high heat. Reduce heat to medium and simmer until sauce is thickened, about 8 minutes.
4. Off heat, stir in chicken and peas.
5. Transfer filling to dough-lined pie plate.
6. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling.
7. Trim overhang to 1/2 inch beyond lip of plate. Pinch edges of top and bottom crusts firmly together.
8. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Cut four 2-inch slits in top of dough.
9. Brush top of pie with egg. Place pie on rimmed baking sheet.
10. Bake until top is light golden brown, 18 to 20 minutes.
11. Reduce oven temperature to 375 degrees, rotate sheet, and continue to bake until crust is deep golden brown, 12 to 15 minutes longer.
12. Let pie cool on wire rack for at least 45 minutes.