This was also extremely good! Chicken pot pie filling is not difficult. It is so easy to do. The most difficult part is the CRUST. Prior to this, it has always come out as too tough and not flakey. Oddly enough, I’ve always used a food processor to blend the butter and flour together and always received this result. In this new recipe I’ve used, the butter is incorporated into the flour manually with a rolling pin, and the crust came out perfect. This was made with leftovers of whole roasted chicken. I used this recipe: https://www.twopeasandtheirpod.com/chicken-pot-pie/
I did make a few adjustments:
- Instead of buttermilk, I used 1/4 heavy cream and 1/4 milk
- I used 1 cup of celery instead of 1/2 cup of celery
- I used rosemary instead of parsley. I’d love to add sage and thyme in next time.
