Chicken Pot Pie with Buttermilk Crust
  • 2½ cup flour
  • ¾ teaspoon salt
  • 1 T. sugar
  • 1 cup butter, cold and cubed
  • ½ cup cold buttermilk (Plus a little xtra if needed)
  • Filling!
  • 3 T. butter
  • ⅓ c. flour
  • 1¼ c. chicken broth
  • ¾ c. milk
  • 2 ounces cream cheese
  • kosher salt and fresh ground pepper to taste
  • Chicken meat from 2 roasted split breasts (Roast at 375 with a drizzle of olive oil, salt and pepper for 35 mins or until golden-next time, I may use 3 for even more chicken)
  • 2 T. butter
  • 1 small onion, chopped
  • 4 chopped garlic cloves
  • 3 carrots, peeled and thinly diced
  • handful of frozen peas
Crust egg wash
  • 1 beaten egg
  1. In a food processor, combine flour, sugar and salt.
  2. Add butter and pusle to form small pea sized pieces.
  3. While pulsing, slowly add buttermilk just till dough forms together. Add a drop more milk if too dry.
  4. Lay out on floured surface and divide into 2 disks.
  5. Chill 1 hour.
  1. In a large skillet, melt butter.
  2. Whisk in flour for one minute.
  3. On low, add stock and whisk.
  4. Whisk in the milk and cream cheese until smooth and melted.
  5. Add salt and pepper and pour into a bowl.
  6. Clean out skillet and add butter.
  7. Saute onions, garlic, carrots and peas a few mins.
  8. Remove heat and add chicken.
  9. Stir in the sauce and set aside.
  10. Roll out crust and lay in 9 inch pie pan.
  11. Add filling.
  12. Roll out second crust and top it.
  13. Crimp sides and make 4 slashes.
  14. Beat an egg and brush on top.
  15. Bake at 400 for 30 mins.
  16. (If getting too brown, lower to 375)
Recipe by Hugs and Cookies XOXO at