Homemade Chicken Pot Pie Recipe (Buttermilk Crust)

Name: Homemade Chicken Pot Pie Recipe (Buttermilk Crust)
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 2 ½ cups (625 ml / 350 g) all-purpose flour; 1 tbsp (15 ml) sugar; 1 tsp (5 ml) sea salt; 1 cup (250 ml) very cold unsalted butter, cubed; ½ cup (125 ml) very cold buttermilk; 1 to 2 tbsp (15 to 30 ml) ice water, as needed; 1 ½ lb (680 g) boneless chicken thighs, cut into cubes; 2 tbsp (30 ml) olive oil; 1 tsp (5 ml) sea salt; 1 tsp (5 ml) Italian seasoning; 1 tsp (5 ml) mild smoked paprika; ½ tsp (2 ml) ground black pepper; ½ tsp (2 ml) onion powder; ½ tsp (2 ml) garlic powder; 3 tbsp (45 ml) olive oil; 1 small yellow onion, finely chopped; 2 medium carrots, sliced; 1 celery stalk, sliced; 2 garlic cloves, finely chopped; ⅓ cup (80 ml) all-purpose flour; 1 ¾ cups (430 ml) chicken broth; ½ cup (125 ml) 35% cream; ½ tsp (2 ml) dried thyme; ½ tsp (2 ml) dried parsley; ½ tsp (2 ml) ground black pepper; 1 cup (250 ml) frozen peas; 1 large egg, beaten

Preparation 40 min
Refrigeration 45 min
Cooking 45 min
Servings 6 to 8
Freezing Absolutely

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Buttermilk crust

2 ½ cups (625 ml / 350 g) all-purpose flour
1 tbsp (15 ml) sugar
1 tsp (5 ml) sea salt
1 cup (250 ml) very cold unsalted butter, cubed
½ cup (125 ml) very cold buttermilk
1 to 2 tbsp (15 to 30 ml) ice water, as needed

Chicken

1 ½ lb (680 g) boneless chicken thighs, cut into cubes
2 tbsp (30 ml) olive oil
1 tsp (5 ml) sea salt
1 tsp (5 ml) Italian seasoning
1 tsp (5 ml) mild smoked paprika
½ tsp (2 ml) ground black pepper
½ tsp (2 ml) onion powder
½ tsp (2 ml) garlic powder

Filling

3 tbsp (45 ml) olive oil
1 small yellow onion, finely chopped
2 medium carrots, sliced
1 celery stalk, sliced
2 garlic cloves, finely chopped
⅓ cup (80 ml) all-purpose flour
1 ¾ cups (430 ml) chicken broth
½ cup (125 ml) 35% cream
½ tsp (2 ml) dried thyme
½ tsp (2 ml) dried parsley
½ tsp (2 ml) ground black pepper
1 cup (250 ml) frozen peas

For the egg wash

1 large egg, beaten

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Preparation

For the crust, whisk the flour, sugar and salt together in a large bowl. Add the butter cubes and toss to coat them well. Tip everything onto the counter and flatten the butter into thin sheets in the flour with a rolling pin, until the mixture looks flaky. Return it to the bowl and freeze for 15 minutes.
Pour in the buttermilk, stir with a spoon, then press with your hands until it comes together into a ball. Add 1 to 2 tbsp of ice water if it’s too dry. Divide in two, shape into two flat discs, wrap in plastic wrap and refrigerate for at least 30 minutes. (Don’t feel like making dough? Two store-bought pie crusts will do the job: skip straight to step 3.)
In a bowl, toss the chicken with the olive oil, salt, Italian seasoning, smoked paprika, pepper, onion powder and garlic powder. Heat a large skillet over high heat and cook the chicken for 8 to 10 minutes, until browned and cooked through. Remove from the heat, chop coarsely and set aside on a plate.
In a skillet, heat the 3 tbsp of olive oil over medium-high heat. Sweat the onion, carrots, celery and garlic until tender. Add the flour, stir with a spoon and cook for 1 minute.
Add the broth, cream, thyme, parsley and pepper, and whisk well. Lower the heat to medium-low and simmer for 2 to 5 minutes, until the sauce is very thick. Season generously with salt and pepper.
Remove from the heat. Add the chicken and peas, break up any clumps of peas and mix well. Let it cool for 20 minutes. Meanwhile, preheat the oven to 400°F (200°C), set a rack in the middle and slide a sheet of foil onto the rack below to catch any drips.
Roll out both discs of dough. Line a 9-inch pie dish with the first crust, trim the excess, then pour in the filling. Cover with the second crust, pinch the edges to seal, cut a few slits in the top and brush with the beaten egg.
Bake for about 45 minutes on the middle rack, until the crust is deep golden and crisp. If the edges brown too fast, cover them with a strip of foil. Let it rest for 10 minutes before slicing.