Golden Chicken Pot Pie with Buttery Crust

Ingredients

For the crust

For the filling

In a large bowl, whisk together the all-purpose flour, sugar, and salt until evenly combined. This quick mix helps the crust bake up consistent in texture and flavor.
Add the cold, cubed butter to the bowl and gently toss so each piece is coated in flour. Coating the butter keeps it from sticking and helps build those flaky layers later.
Using a rolling pin, press down on the butter cubes to flatten them into thin flakes right inside the flour mixture. Keep working until the bowl looks coarse and crumbly, with visible butter flakes distributed throughout.
Gather the mixture into a pile, return it to the bowl, then place the bowl in the freezer for 15 minutes. This chill time keeps the butter firm, which is key for a tender, flaky crust.
Remove the bowl from the freezer. Pour in the cold buttermilk and mix gently until the dough starts to hold together. The goal is a dough that looks shaggy rather than perfectly smooth.
If the dough still seems too dry to come together, drizzle in cold water one tablespoon at a time, mixing lightly after each addition, just until it forms a shaggy dough.
Divide the dough into two disks. Wrap each disk in plastic and refrigerate while you prepare the filling. Chilling the dough now makes it easier to roll out and helps it bake up nicely later.

In a large skillet, melt ¼ cup butter over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and begin to smell sweet and savory.
Stir in the minced garlic and cook for 1 minute more, just until fragrant. This short cook time keeps the garlic aromatic without letting it over-brown.

Sprinkle ⅓ cup all-purpose flour over the softened vegetables. Stir continuously for 1–2 minutes, making sure the flour coats the vegetables well and starts to cook.
Gradually pour in the chicken broth, whisking as you go to remove any lumps and keep the sauce smooth.
Add the heavy cream, then stir in the fresh thyme, fresh parsley, salt, and black pepper.
Reduce to low heat and let the mixture simmer for 8–10 minutes, stirring now and then, until thickened and smooth. You’re looking for a creamy sauce that clearly thickens as it simmers.

Add the cooked, shredded chicken (or turkey) and frozen peas directly into the sauce.
Stir until the chicken and peas are evenly coated and the filling looks creamy and well mixed.
Remove the skillet from the heat and set the filling aside to cool slightly while you prepare the crust. This brief cooling helps keep the crust from softening too quickly during assembly.

Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out one dough disk into a 12-inch circle, about ¼ inch thick.
Fit the rolled dough into a 9-inch pie pan, gently pressing it into the bottom and sides. Trim any excess edges so the crust sits neatly in the pan.
Spoon the chicken filling into the pie crust and spread it evenly so every slice gets a good mix of chicken, vegetables, and sauce.
Roll out the second dough disk and place it over the filling.
Trim, seal, and crimp the edges using your fingers or a fork, creating a tight seal around the rim.
Cut a few small slits in the top crust to allow steam to escape while baking.
Brush the entire top crust with the beaten egg to help it bake into a glossy, golden finish.

Bake for 45 minutes, or until the crust is beautifully golden and crisp.
If the edges brown too quickly, cover them loosely with foil.
Let the pie cool for 10–15 minutes before slicing, giving the filling time to settle so the slices hold together better.