Chicken Pot Pie with Buttermilk Crust

Preheat oven to 400°F.

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

Sprinkle flour over vegetables, stir 1 minute.

Gradually add broth and cream, stirring until thickened.

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

Pour into a 9x13-inch baking dish.

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

Stir in buttermilk until dough forms.

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

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