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Chicken Pot Pie with Buttermilk Crust

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Ingredients
  

Crust

  • 2 ½ 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
  • 1 ¼ 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

Instructions
 

Crust

  • In a food processor, combine flour, sugar and salt.
  • Add butter and pulse to form small pea sized pieces.
  • While pulsing, slowly add buttermilk just till dough forms together. Add a drop more milk if too dry.
  • Lay out on floured surface and divide into 2 disks.
  • Chill 1 hour.

Filling

  • In a large skillet, melt butter.
  • Whisk in flour for one minute.
  • On low, add stock and whisk.
  • Whisk in the milk and cream cheese until smooth and melted.
  • Add salt and pepper and pour into a bowl.
  • Clean out skillet and add butter.
  • Saute onions, garlic, carrots and peas a few mins.
  • Remove heat and add chicken.
  • Stir in the sauce and set aside.
  • Roll out crust and lay in 9 inch pie pan.
  • Add filling.
  • Roll out second crust and top it.
  • Crimp sides and make 4 slashes.
  • Beat an egg and brush on top.
  • Bake at 400 for 30 mins.
  • (If getting too brown, lower to 375)