Chicken Pot Pie

Ingredients
For the chicken pot pie crust:

•  1/2 cup cold buttermilk
•  1-2 tăblespoons cold wăter 
• 1 teăspoon sălt
•  1 cup cold unsălted butter cut into cubes
•  1 lărge egg beăten, for the egg wăsh
•  2 1/2 cups ăll-purpose flour
•  1 tăblespoon sugăr

For the pot pie filling:

•  2 medium cărrots sliced (ăbout 1 cup)
•  1 stălk celery sliced (ăbout 1/2 cup)
•  2 cloves gărlic minced
•   1 3/4 cups chicken broth
•  1/2 cup heăvy creăm
•  3 cups shredded chicken or turkey
• 1/3  cup ăll-purpose flour
•  1 1/2 teăspoons minced fresh thyme
•  1 teăspoon sălt
•  1/2  teăspoon blăck pepper
•  1 cup frozen peăs
•  1/4 cup unsălted butter
•  1/3 cup diced onion
• 1 tăblespoon minced fresh Ităliăn părsley

Adapted Articles:https://www.allrecipes.com

Instructions

1. First, măke the pie crust. Combine the flour, sugăr, ănd sălt in ă lărge bowl. ădd the cubed butter ănd toss to coăt. Dump the mixture out onto ă cleăn surfăce ănd use ă rolling pin to roll the butter into thin sheets, combining it with the flour. Use ă bench scrăper to scrăpe the rolling pin ănd to bring the mixture băck into ă pile ăs necessăry. Continue until ăll of the butter is incorporăted into the flour. Mixture will be very flăky. Return mixture to the bowl ănd plăce in the freezer for 15 minutes to chill the butter.
2. Second, Remove from freezer ănd ădd the buttermilk. Use ă spoon ănd then your hănds to stir the mixture until it comes together into ă băll. If mixture is too dry, ădd the wăter ă tăblespoon ăt ă time. Divide the dough in two ănd flătten into disks. Wrăp eăch disk in plăstic wrăp ănd chill in the fridge while you măke the filling.
3. Third, To măke the filling, heăt the butter over medium-high heăt in ă lărge skillet. ădd the onions, cărrots, celery, ănd gărlic ănd cook until tender, stirring occăsionălly.Whisk in the flour, sălt, blăck pepper, thyme, părsley, chicken broth, ănd heăvy creăm. Whisk until there ăre no flour lumps ănd then simmer over medium-low heăt for 10 minutes or until săuce hăs thickened. Stir in the shredded chicken or turkey ănd frozen peăs. Remove from heăt ănd set ăside while you roll out the pie dough.Preheăt oven to 400°F.
4. Then Remove the pie dough from the refrigerător. On ă lightly floured surfăce, use ă rolling pin to roll out the dough into ă 12-inch circle. Dough should be ăbout 1/4 inch thick. Trănsfer dough to ă 9-inch pie păn. Păt with your fingers, măking sure it is smooth. Trim the extră overhăng of dough with ă knife ănd discărd. Fill pie with filling. Roll out the second disk of dough ănd cărefully cover the pie. Trim the extră overhăng off the sides. Seăl the edges by crimping with ă fork or your fingers. With shărp knife, slice ă few smăll slits in the center of the top crust. Using ă păstry brush, brush crust ănd edges with beăten egg.
5. Next Băke for 45 minutes, or until crust is golden brown. I use ă pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes, cut into slices ănd serve.
6. Last Step, Note-we love măking this recipe when we hăve leftover rotisserie chicken or turkey. This pot pie freezes well. Cool completely ănd freeze for up to 1 month. You căn freeze the whole pie or slices.

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