Homemade Chicken Pot Pie

Ingredients

• Meanwhile, prepare the pastry crust by mixing the flour and salt in a large bowl. Cut the cold butter into 1/2-inch cubes.
• Add the buttermilk and cold water to the crumbly dough. Gather the dough until it loosely comes together into a ball.
• Flatten the ball of dough slightly, cover with plastic wrap and allow it to chill in the refrigerator for 20-30 minutes.
• Stir in the cooked chicken and frozen peas. Season with salt and pepper to taste. Cool to room temperature.
• Fold the rolled dough over the rolling pin, and slide the crust over the bottom of a pie plate.
• Place the cooled chicken and vegetable mixture inside the pie crust.
• Using a rolling pin, carefully place the second crust on top of the pie. Trim off any excess dough, and pinch the edges together.
• Brush the top with the cream, and sprinkle with salt and pepper. Cut slits in the top crust to allow the steam to vent.
• Bake for about 30-35 minutes until the filling is bubbly, and the crust is golden brown and flaky.
• 2-1/2 cups flour
• 1 teaspoon salt
• 2 sticks salted butter, cut into 1/2" cubes
• 1/4 cup cold buttermilk
• 1/4 cup ice cold water
• 2 chicken breasts (or about 1-1/2 pounds), cooked and diced into 1/2” pieces, or smaller about 3 cups when diced)
• 4 tablespoons butter
• 1 clove garlic, minced
• 1 onion, diced, about 1-1/2 cups
• 3 celery stalks, diced, about 1 cup
• 3 carrots, diced, about 1 cup
• 1/4 cup dry sherry
• 4 tablespoons flour
• 1 cup chicken broth
• 1 cup heavy cream, plus 2 more tablespoons for brushing the top
• 1 cup frozen peas