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Pasture Raised Chicken Pot Pies Recipe with Flaky Buttermilk Crust

Quite possibly the most comforting, cozy, and satisfying meal – Pasture Raised Chicken Pot Pies. We make them as individual pies for maximum nostalgia, but way better than those little frozen ones from the grocery store. Each ramekin of savory, herbaceous, rich chicken pot pie filling is topped with an extra large circle of buttery, buttermilk pie crust. The golden edges can be folded in after you've eaten the top crust so there is no shortage of crispy goodness. Set yourself up for future bliss by popping a couple in the freezer, either before you've baked or after – both methods work well. Let's get cooking!


  • 1-1.5 Lb. 1915 Farm Pasture Raised Chicken Breast, Chicken Leg Quarters, or Chicken Thighs. Cooked and cubed (see note below)
  • 1 stick of butter (8 tbsp), divided
  • 2-3 whole carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 cloves garlic, grated or minced
  • 1 medium yellow onion, diced
  • 1/2 cup frozen peas
  • 1/4 cup frozen corn
  • 3 cups chicken broth
  • 1.5 cups whole milk
  • 1/2 cup flour
  • Kosher salt & freshly ground pepper
  • 4-5 sprigs of thyme, stripped from stems and finely minced

For the Buttermilk Crust – 

  • 2.5 cups all-purpose flour
  • 3/4 tsp salt
  • 2 sticks butter, cold, cut into cubes
  • 1/2 cup cold buttermilk
  • Optional: 1 egg, for brushing crust with before baking

Special Equipment – 

  • Six 10 oz. ramekins (these are great)


To Make the Crust – In a medium bowl, add flour and salt. Whisk to combine. Add cold cubed butter and work the butter into the flour mixture using your fingers. Alternatively, you can use a food processor or pastry cutter for this. Create a well in the center then add cold buttermilk. Use a fork to combine until you have a shaggy, moist mixture. Dump the dough onto a clean countertop and gently knead into a disk. Wrap tightly in plastic wrap and refrigerate for 1 hour (or overnight, just bring it out about 20 minutes before rolling if doing overnight).

To Bake the Chicken – Preheat oven to 400° and place chicken into a baking dish and season on both sides with kosher salt & freshly cracked black pepper. Drizzle with a little olive oil and bake for 20-25 for breasts, 35-40 minutes for thighs. Let rest 10 minutes before dicing into cubes and setting aside. 

To Make the Pot Pies – Reduce oven to 375° and prepare a sheet tray with six 10 oz. ramekins placed on top of it. Lightly flour a clean countertop and roll the pie dough out into a large rectangle. Using one of the ramekins, trace a circle a bit larger than the ramekin with a knife. The goal is to have crispy, golden crust extending over the edge of the ramekin. Place the dough circles stacked with plastic wrap or squares of parchment paper in between and pop them in the fridge until ready to use. Cold pie dough results in the most flaky crust!  

In a large dutch oven or pot, melt 3 tbsp of butter. Add diced carrots, celery, and onions, followed by a large pinch of kosher salt. Salt helps draw the water out of vegetables resulting in better caramelization and of course, flavor!

Continue sautéing the vegetables until softened and onions are beginning to look translucent. Add the garlic and cook until fragrant, 10-15 seconds. Next, add the remaining 5 tbsp of butter. Once melted, add the flour and stir for 2 minutes.

Pour in the chicken broth followed by the whole milk and simmer, stirring occasionally until thickened, 8-10 minutes. Taste for seasoning and add more kosher salt & freshly cracked black pepper.

Next, add thyme, frozen peas, corn, and cubed cooked chicken. Stir and taste again for seasoning. 

Making sure your ramekins are placed on a sheet pan, ladle the pot pie filling into ramekins up to the brim. Let cool slightly before placing a pie dough circle on top of each, crimping the edges and marking with a fork if desired.

For a glossy top crust, brush with beaten egg (alternatively, melted butter). Sprinkle with flaky finishing salt, such as Maldon. Using a sharp knife, make two slits to form an 'X' in the center of each pie, for ventilation. Sprinkle a little thyme over each, if desired. 

Place the tray into preheated oven and bake for 20-25 minutes or until the crust is golden. Remove and let pies cool for 10 minutes before serving.

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

Leftover pot pies last about 3 days in the fridge – reheat at 375° for about 20-25 minutes or until middle is hot. Alternatively, leftovers can be frozen, or frozen before baking. These make excellent freezer meals!

P.S. If you love our pasture raised chicken – consider subscribing to the new Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!




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