Description

Frozen pot pies are easy but not that great. Homemade is always better and that is certainly true with this homemade chicken pot pie.

Ingredients

• Crust:
• 2 3/4 c. all-purpose flour
• 1 c. (2 sticks) unsalted butter, cold and cubed
• 2/3 c. cold buttermilk
• 3/4 t. salt
• Filling:
• 3 c. cooked chicken, cubed or shredded
• 3 c. chicken stock/broth
• 1/2 c. onion, chopped
• 1/2 c. carrot, chopped
• 1/2 c. green beans or pea, chopped
• 1/2 c. corn kernels, fresh or canned
• 1/3 c. heavy cream
• 1 egg
• 4 T. butter
• 4 T. all-purpose flour
• 1 t. freshly minced thyme
• 1/2 t. garlic powder
• 1/4 t. ground turmeric
• kosher salt, to taste
• freshly ground pepper, to taste

Steps

1. In the bowl of a food processor, pulse together flour and salt; add in cubed butter; pulse until mixture is coarse and crumbly. Turn mixture out into a bowl; pour in cold buttermilk.
2. Use 2 forks to mix everything together until a shaggy dough forms; knead on a lightly floured surface until dough is smooth and elastic. Divide dough into 2 balls; flatten into discs; wrap tightly in plastic wrap. Refrigerate 1-2 hours, or until ready to use.
3. When ready to prepare, preheat oven to 375 degrees.