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Best Chicken Pot Pie Buttermilk Crust Recipe

Cozy Chicken Pot Pie with Flaky Buttermilk Crust

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 2 cups Cooked chicken Shredded or diced
  • 1.5 cups Peas and carrots Frozen or fresh
  • 1/4 cup Unsalted butter For the filling
  • 1/4 cup All-purpose flour For the filling
  • 2 cups Chicken broth Low-sodium preferred
  • 1/2 cup Heavy cream
  • 2 tbsp Fresh parsley Chopped
  • 2 cups All-purpose flour For the crust
  • 1 tbsp Baking powder
  • 1/2 cup Unsalted butter Cold and cubed, for the crust
  • 3/4 cup Buttermilk Cold
  • 1 tsp Salt Divided between filling and crust
  • 1/2 tsp Black pepper

Instructions
 

  • Preheat your oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pie plate or a large cast-iron skillet.
  • In a large saucepan or skillet, melt 1/4 cup of butter over medium heat. Whisk in 1/4 cup of flour and cook for 1 minute to remove the raw flour taste.
  • Gradually whisk the chicken broth and heavy cream into the flour mixture until smooth. Simmer for about 5 minutes, or until the sauce is thickened and coats the back of a spoon.
  • Stir the cooked chicken, peas and carrots, parsley, salt, and black pepper into the sauce. Pour the warm filling into the prepared baking dish.
  • In a large mixing bowl, combine 2 cups of flour, baking powder, and salt for the crust. Cut in the cold, cubed butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
  • Pour in the cold buttermilk and stir gently with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently pat or roll it out into a 9-inch circle to match your baking dish.
  • Carefully place the buttermilk biscuit dough over the warm chicken filling. Cut 3-4 small slits in the top to allow steam to escape during baking.
  • Bake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
  • Remove from the oven and let the pot pie rest for 10 to 15 minutes before serving to allow the filling to set slightly.