Why You’ll Love this Buttermilk Chicken Pot Pie Recipe
When you take a bite of this Buttermilk Chicken Pot Pie, you’ll instantly understand why it’s a family favorite. The rich, creamy filling combines tender chicken and crunchy celery, creating a perfect harmony of flavors.
I love how the buttery crust bakes to a golden perfection, adding that satisfying crunch with every forkful. It’s not just comfort food; it’s a warm hug on a plate.
Whether it’s a chilly evening or a family gathering, this pot pie never fails to bring smiles. Trust me, once you try it, you’ll be adding it to your regular meal rotation.
Ingredients of Buttermilk Chicken Pot Pie
When it comes to cooking up something warm and comforting, the ingredients you choose can make all the difference. For this Buttermilk Chicken Pot Pie, you’ll gather a delightful medley of items that come together to create a dish that’s not only delicious but also hearty and satisfying.
It’s a simple list, but each ingredient plays an essential role in building those rich flavors that will make your family swoon. Let’s explore what you’ll need to whip up this delightful pot pie.
Ingredients:
- 4 boneless skinless chicken breasts
- 1 cup skim milk
- 1 teaspoon vinegar
- 1/2 cup butter
- 1 (8 ounce) can 98% fat-free cream of chicken soup
- 2 stalks celery
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 1/2 cups flour
Now, before you start gathering your ingredients, let’s chat about a few things. First, if you’re not a fan of skim milk, feel free to use whole milk for a creamier batter—your taste buds might thank you later.
Oh, and if you’re feeling adventurous, consider adding some diced carrots or peas to the filling for an extra veggie boost. They add color and more texture to your pie, which is always a win in my book.
Just remember, cooking is all about finding what works for you and your taste preferences. So, get your apron on, and let’s get ready to make some magic in the kitchen.
How to Make Buttermilk Chicken Pot Pie
Making Buttermilk Chicken Pot Pie is like wrapping your taste buds in a warm, cozy blanket—perfect for those chilly evenings when you just want to feel the love from a homemade meal.
First things first, let’s get that chicken cooked. Grab 4 boneless skinless chicken breasts and toss them into a pot of boiling water. Don’t forget to sprinkle in a dash of salt and pepper—what’s a pot pie without a little seasoning, right?
While that chicken is simmering away for about 40 minutes, you can multitask. Chop up 2 stalks of celery and get ready for the next steps.
Once the chicken is fully cooked, remove it from the pot with a fork—don’t drain the broth, it’s liquid gold for your pie later. Let it cool a bit and then shred it into small, tender pieces.
In a casserole dish, combine that shredded chicken with your chopped celery and pour in 1 (8 ounce) can of 98% fat-free cream of chicken soup mixed with about 2 cups of the chicken broth (don’t skimp on this step; it’s where the magic happens).
Now, for the fun part: in a large bowl, mix together 1 1/2 cups of flour, 1 cup of buttermilk (which you can easily make by combining 1 cup of skim milk with 1 teaspoon of vinegar), a dash of pepper, and salt, along with 3/4 cup of melted butter. This should be a nice, pancake-batter-like consistency.
Pour that creamy goodness over the chicken mixture in your casserole dish, and it’s time to bake.
Preheat your oven to 425 degrees and let that beauty bake for about an hour. The aroma wafting through your kitchen will make you feel like a culinary superstar, even if you’re still figuring out how to properly chop an onion.
Once it’s golden brown and bubbling, take a moment to appreciate your creation. Serve it up, and watch as your family digs in, savoring every bite. Who knew comfort could be so delicious?
Enjoy the fruits of your labor and perhaps even pat yourself on the back—after all, you just made a delightful Buttermilk Chicken Pot Pie.
Buttermilk Chicken Pot Pie Substitutions & Variations
Now that you’ve whipped up a delicious Buttermilk Chicken Pot Pie, you might be wondering how you can switch things up to suit your tastes or what you have on hand.
If you’re short on chicken, turkey works beautifully too. For a veggie twist, toss in some carrots or peas.
You can swap the cream of chicken soup for a homemade sauce or even a different cream soup. If you prefer a lighter crust, try using phyllo dough instead of the batter.
And don’t forget to experiment with herbs like thyme or rosemary for an extra flavor kick! Enjoy the creativity!
What to Serve with Buttermilk Chicken Pot Pie
While Buttermilk Chicken Pot Pie is a hearty meal on its own, pairing it with the right sides can elevate the dining experience.
I love serving it with a simple green salad tossed in a light vinaigrette; the freshness balances the richness of the pie beautifully.
Roasted vegetables, like carrots and Brussels sprouts, add a pop of color and extra nutrition.
If you’re feeling indulgent, a side of creamy mashed potatoes complements the dish wonderfully.
And don’t forget some crusty bread to soak up any leftover sauce.
These sides truly enhance the flavors and bring everything together for a delightful meal.
Additional Tips & Notes
Cooking Buttermilk Chicken Pot Pie can be a rewarding experience, and a few additional tips can make it even better.
First, don’t rush the chicken boiling process; it guarantees tenderness. I recommend letting the chicken cool before shredding, as it’s easier to handle.
For extra flavor, consider adding herbs like thyme or rosemary to the broth. If you want a golden crust, brush the batter with melted butter before baking.
Finally, let the pot pie sit for about 10 minutes after baking; this helps the filling set. Enjoy every delicious bite—you’ve earned it!