📝 About This Recipe
This quintessential American comfort food features a velvety, herb-flecked gravy enveloping tender poached chicken and garden-fresh vegetables. Encased in a handcrafted, golden-brown crust that shatters with every forkful, this recipe elevates the humble pot pie to a gourmet masterpiece. It is the perfect marriage of rustic charm and refined technique, designed to warm the soul and satisfy the most discerning palate.
🥗 Ingredients
The Pastry Crust
- 2 1/2 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 1/2 cup Buttermilk (ice cold)
- 1 teaspoon Kosher salt
The Filling
- 1.5 lbs Chicken breast or thighs (cooked and shredded or cubed)
- 6 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 2 large Carrots (peeled and sliced into rounds)
- 2 pieces Celery stalks (thinly sliced)
- 3 pieces Garlic cloves (minced)
- 1/3 cup All-purpose flour (for the roux)
- 2 cups Chicken stock (high quality or homemade)
- 1/2 cup Heavy cream (at room temperature)
- 1 cup Frozen peas (thawed)
- 1 tablespoon Fresh thyme (leaves only, chopped)
- 2 tablespoons Fresh parsley (flat-leaf, chopped)
- 1 to taste Salt and Black Pepper
The Egg Wash
- 1 large Egg (beaten)
- 1 tablespoon Water
👨🍳 Instructions
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1
Prepare the crust: In a large bowl, whisk flour and salt. Incorporate cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
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2
Drizzle in the cold buttermilk, stirring with a fork until a shaggy dough forms. Turn onto a floured surface, knead 2-3 times, divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
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3
Preheat your oven to 400°F (200°C). Grease a 9-inch deep-dish pie plate or a 2-quart baking dish with butter.
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4
In a large skillet or Dutch oven, melt 6 tablespoons of butter over medium heat. Add the onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables are tender and the onions are translucent.
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5
Stir in the minced garlic and fresh thyme, cooking for just 1 minute until fragrant.
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6
Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste; the mixture will look like a thick paste.
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7
Slowly whisk in the chicken stock, a half-cup at a time, ensuring no lumps form. Bring to a gentle simmer and cook until thickened, about 3-5 minutes.
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8
Stir in the heavy cream, shredded chicken, peas, and fresh parsley. Season generously with salt and black pepper. Remove from heat and let cool slightly while you roll the dough.
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9
On a floured surface, roll out one disc of dough to a 12-inch circle. Fit it into the bottom of the pie plate. Pour the warm chicken filling into the crust.
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10
Roll out the second disc of dough and place it over the filling. Trim the excess, fold the edges under, and crimp to seal. Cut 3-4 slits in the top to allow steam to escape.
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11
Whisk the egg and water together. Brush the entire top crust lightly with the egg wash for a professional golden sheen.
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12
Place the pie on a baking sheet (to catch drips) and bake for 35-45 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.
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13
Allow the pie to rest for at least 15 minutes before slicing. This 'setting' time is crucial for a clean slice and a thick gravy.
💡 Chef's Tips
Keep your butter and buttermilk ice-cold; this creates the steam pockets that make the crust flaky. Don't overmix the dough—stop as soon as it holds together to avoid a tough, rubbery crust. If the edges of the crust brown too quickly, cover them with strips of aluminum foil halfway through baking. For a shortcut, use a store-bought rotisserie chicken to save time on poaching and shredding. Always taste your filling for seasoning before adding it to the crust; once it's covered, you can't adjust the salt level.
🍽️ Serving Suggestions
A crisp green salad with a sharp lemon vinaigrette to cut through the richness of the pie. Steamed green beans with toasted almonds and a squeeze of lemon. A glass of buttery Chardonnay or a dry sparkling cider. For dessert, a light fruit compote or poached pears to finish the meal on a bright note.