Chicken Pot Pie with Buttermilk Crust
Main Dishes
#potpie
#chicken

Chicken Pot Pie with Buttermilk Crust

Creamy chicken and vegetables under a flaky buttermilk crust - Southern comfort in every bite of this classic pot pie.

70 min
8 servings
SouthernComfy Editorial Team

Recipe by the SouthernComfy Editorial Team

Developed and reviewed by our editorial team.

Prep Time

30m

Cook Time

40m

Servings

8

Difficulty

Medium

Estimated Nutrition

Per serving · estimated

Calories

520

Protein

28 g

Carbs

42 g

Fat

26 g

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#southernfood#comfortfood#homecooking#southernrecipes

Ingredients

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  • 3 cups cooked chicken, diced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 3 tablespoons butter
  • 1/3 cup flour
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 1 cup frozen peas
  • 2 cups all-purpose flour (for crust)
  • 1/2 cup cold butter (for crust)
  • 3/4 cup buttermilk
  • 1 teaspoon salt
  • Fresh thyme

Instructions

1

Preheat oven to 400°F.

2

Sauté carrots, celery, and onion in butter until soft.

3

Sprinkle flour over vegetables, stir 1 minute.

4

Gradually add broth and cream, stirring until thickened.

5

Add chicken, peas, and thyme. Season with salt and pepper.

6

Pour into a 9x13-inch baking dish.

7

For crust: mix flour and salt, cut in cold butter.

8

Stir in buttermilk until dough forms.

9

Roll out dough and place over filling. Cut vents in top.

10

Bake 35-40 minutes until crust is golden and filling bubbles.

Chef's Comfy Tip

Use rotisserie chicken to make this even easier - it's a great way to turn leftover chicken into something special.

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