Buttermilk Herb Chicken Pot Pie

Recipe Collection: Dinner

Buttermilk Herb Chicken Pot Pie brings the comforting flavors of a classic American dish with a delightful twist. This non-vegetarian recipe features tender, buttermilk-marinated chicken enveloped in a rich cream cheese filling, complemented by aromatic thyme and garlic. With a flaky, golden crust, it’s perfect for family dinners or cozy gatherings.

Ideal for those who enjoy hearty meals, this dish is a fantastic centerpiece for any occasion. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and transform your cooking experience!

Overview

This elevated version of a classic chicken pot pie combines the richness of cream cheese with the aromatic flavors of thyme and garlic. The chicken is marinated in buttermilk for extra tenderness, and the pie is encased in a flaky, golden crust. Perfect for a comforting family dinner, this dish is sure to become a household favorite.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 6

Cooking Time: 55 minutes

Ingredients

• 1 10.5 Ounces (oz) can condensed cream of chicken soup
• 1 8 Ounces (oz) package cream cheese, softened
• 3 Cups cooked chicken meat, marinated
• 0.5 16 Ounces (oz) package frozen mixed vegetables, thawed
• 2 9 Inch frozen pie crusts, thawed
• 1 Teaspoon (tsp) dried thyme
• 1 Teaspoon (tsp) garlic powder
• 0.5 Teaspoon (tsp) kosher salt
• 0.5 Teaspoon (tsp) black pepper
• 0.33 Cups buttermilk, marinated

Steps

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Marinate the cooked, diced chicken in buttermilk for at least 30 minutes to enhance tenderness.
3. In a large mixing bowl, combine the condensed cream of chicken soup and softened cream cheese. Mix until smooth and well-blended.
4. Stir in the marinated chicken, thawed mixed vegetables, thyme, garlic powder, salt, and pepper. Mix until all ingredients are evenly distributed.
5. Line a 9-inch pie pan with one of the thawed pie crusts. Pour the chicken mixture into the crust, spreading it evenly.
6. Place the second pie crust over the filling. Press the edges to seal, and cut several steam vents in the top crust. Cover the edges with aluminum foil to prevent overbrowning.
7. Bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes, or until the crust is golden brown and the filling is bubbly.
8. Allow the pie to cool for a few minutes before serving. Enjoy your creamy, herb-infused chicken pot pie!

Enjoy your homemade Buttermilk Herb Chicken Pot Pie!