This pie takes me straight back to Christmas at my grandparents’ house. Their chicken pies were creamy, well salted and full of flavor, with a crust that shattered into flakes the second you cut in. I loved that crust so much I’d finish whatever everybody else left on their plates! This one is all of that. The sauce tastes like something, the chicken tastes like something, and the buttermilk crust leaves crumbs all over the table. Best part: build the whole pie, freeze it unbaked, and it’s waiting for you the night you want it.<\/p>\n
The secret is the rolling pin. Instead of cutting the butter into small bits, you flatten it into thin sheets right on the counter. In the oven, every sheet of butter turns to steam and lifts the dough into layers. That’s what gives you a flaky crust that crackles under the fork. Fifteen minutes in the freezer, ice-cold buttermilk, half an hour in the fridge, and you’re ready to roll. No food processor, no special tools: a bowl and your two hands.<\/p>\n
I season raw chicken thighs with smoked paprika and Italian seasoning and sear them over high heat before they ever touch the sauce. Thighs carry about three times the fat of breasts, so they stay juicy even after 45 minutes in the oven. The sauce simmers until it’s VERY thick, and that’s what keeps the bottom crust crisp. After a ten-minute rest, the slice still runs a little on the plate. That’s what a real creamy pot pie is supposed to do.<\/p>\n","protected":false},"excerpt":{"rendered":"
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