Ingredients
- For the crust: 2 1/2 cups all-purpose flour, 1 tbsp sugar, 1 tsp salt, 1 cup cold unsalted butter cubed, 1/2 cup cold buttermilk, 1-2 tbsp cold water, 1 large egg, beaten (for egg wash)
- For the filling: 1/4 cup unsalted butter, 1/3 cup diced onion, 2 medium carrots sliced, 1 stalk celery sliced, 2 cloves garlic minced, 1/3 cup all-purpose flour, 1 1/2 tsp minced fresh thyme, 1 tbsp minced fresh Italian parsley, 1 tsp salt, 1/2 tsp black pepper, 1 3/4 cups chicken broth, 1/2 cup heavy cream, 3 cups shredded chicken or turkey, 1 cup frozen peas
Instructions
- Make the crust: Combine flour, sugar, and salt in a large bowl. Add cubed butter and toss. Roll butter into flour with rolling pin until incorporated, then chill mixture in freezer 15 minutes.
- Add buttermilk to chilled mixture, knead into ball. Divide dough into 2 disks, wrap in plastic, chill while making filling.
- Make filling: Melt butter in skillet, add onions, carrots, celery, and garlic; cook until tender. Whisk in flour, salt, pepper, thyme, parsley, chicken broth, and cream. Simmer 10 minutes until thickened. Stir in shredded chicken and peas. Remove from heat.
- Preheat oven to 400°F. Roll out one dough disk into 12-inch circle, fit into 9-inch pie pan. Trim excess.
- Fill pie with filling. Roll out second dough disk and cover pie. Trim edges, seal with fork, cut small slits in top crust. Brush with beaten egg.
- Bake 45 minutes until golden brown. Cool 10 minutes before slicing and serving.
Notes
- Use leftover rotisserie chicken or turkey for convenience.
- This pot pie freezes well for future meals.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American