Save It Buttermilk ranch chicken pot pie is pure comfort food that warms you from the inside out. This version takes the creamy timeless essence of classic chicken pot pie and brightens it with tangy buttermilk and savory ranch flavors. Tender hunks of chicken and colorful vegetables nestle beneath a golden crust, creating a dinner that always draws a cheer from the table.
I started making this on blustery weekends when we needed something satisfying but also a bit fun. Ever since, it has become our favorite reward after a long day and an absolute must at cozy family gatherings.
Ingredients
- Cooked chicken breast: The lean protein hero of this dish Leftover rotisserie chicken works great too for deeper flavor
- Carrots: Seek bright firm ones for sweetness and color
- Celery: Crisp stalks add subtle flavor and a tender bite
- Frozen peas: Grab a petite sweet variety for best texture
- Small onion: Choose one with tight skin for maximum freshness and savory depth
- Unsalted butter: Gives richness without making the filling too salty
- All-purpose flour: Essential for thickening your sauce Pick the freshest you can for smooth results
- Chicken broth: Use low sodium for better control over seasoning
- Buttermilk: Adds tang and unparalleled creaminess Check for dates and opt for full-fat if possible
- Sour cream: Amps up the richness and brings the filling together Look for extra-thick varieties
- Dried ranch seasoning: The secret to herby flavor with minimal fuss Try to find a blend with real herbs and garlic
- Garlic powder: Delivers background savory notes without sharpness
- Black pepper: Go for freshly ground for a warm gentle kick
- Salt: Enhances every flavor Use a fine sea salt or kosher salt
- Fresh parsley: Brightens up the entire dish and adds a pop of color
- Refrigerated pie dough: An easy golden crust Feel free to use homemade for even flakier results
- Egg: For brushing the crust so it shines up perfectly in the oven
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit That hot start ensures a crisp crust later
- Sauté the Aromatics:
- Melt butter in a large skillet over medium heat Add the onion carrots and celery Stir and let cook for 5 to 6 minutes stirring occasionally until the vegetables start to soften and the onion turns translucent This gentle saute brings out the natural sweetness in the vegetables and forms the flavor base for your sauce
- Make a Roux:
- Add the flour to the vegetables Stir continuously for 1 minute making sure the flour coats everything evenly and absorbs the butter The roux will thicken your sauce later on
- Build the Sauce:
- Slowly pour in the chicken broth while whisking to avoid lumps Then add the buttermilk whisking steadily Let the mixture simmer for about 3 minutes until thickened enough to coat the back of a spoon This creates that signature luscious filling
- Finish the Filling:
- Stir in the sour cream ranch seasoning garlic powder black pepper and salt until everything is smoothly combined This step infuses every bit with tangy and herby flavor
- Fold In Chicken and Peas:
- Add the diced chicken peas and parsley Gently fold to combine and evenly distribute all the ingredients Remove the skillet from the heat so nothing overcooks
- Assemble the Pie:
- Transfer the hot filling into a 9-inch pie dish or baking dish Place the pie dough over the top letting it drape evenly Trim any excess and crimp the edges if desired for a decorative finish
- Vent and Egg Wash:
- Use a small sharp knife to cut a few little slits in the crust to allow steam to escape Brush the crust with the beaten egg for maximum shine and color
- Bake to Golden Perfection:
- Place the pot pie in the oven Bake for 30 to 35 minutes until the crust is deeply golden and you can see filling bubbling up through the vents
- Let It Rest:
- Let your pot pie cool for about 10 minutes before slicing in This resting time allows the filling to set slightly and keeps every portion admirably tidy
Save It This recipe made me fall in love with buttermilk all over again The depth it adds cannot be matched by regular milk Even my most skeptical family members now ask for an extra scoop of crust just to mop up every last drop
Storage Tips
Let leftover pot pie cool completely before transferring to an airtight container Store in the refrigerator for up to three days For reheating bake at 350 degrees until piping hot and crisp on top not in the microwave unless you are in a hurry and do not mind a softer crust If freezing let the assembled uncooked pie chill completely then wrap tightly in foil Freeze up to two months Thaw in the fridge overnight and bake as directed adding a bit of extra time
Ingredient Substitutions
Leftover cooked turkey works perfectly and gives a subtle twist No buttermilk on hand Try using a blend of plain yogurt and milk for similar tang For a gluten-free version use your favorite gluten-free flour and crust Homemade ranch seasoning makes it fully customizable add more dill or chives if you like an herby boost
Serving Suggestions
This is filling all on its own but pairs beautifully with a vibrant side salad or fresh steamed green beans A spoonful of extra sour cream on top is never regretted For something more special try serving individual ramekins for dinner guests or a rustic family-style bake
Cultural and Historical Context
Pot pie has roots deep in American home cooking with influences from British and French savory pies The addition of buttermilk ranch is a uniquely American twist combining two major flavors from Southern and Midwest kitchens It shows how comforting classics can always be reinvented for new generations
Seasonal Adaptations
Swap in chopped asparagus and leeks for a springy version Corn and zucchini make a luscious summer take Root vegetables like parsnips or sweet potatoes are perfect for colder months
Success Stories
New cooks report this is their first pot pie success story because the recipe keeps things straightforward and flexible My cousin even made it for her Friendsgiving and everyone left with the recipe card Families with picky eaters have written to say the creamy ranch sauce makes vegetables disappear at lightning speed
Freezer Meal Conversion
To prepare as a freezer meal assemble the pot pie right up to covering with crust but do not bake yet Cover tightly with foil and freeze Store up to two months When ready to enjoy thaw overnight in the fridge and bake straight from cold adding five to ten minutes to the baking time so the center bubbles beautifully
Save It This pot pie is a celebration of creamy filling and golden crust Treat yourself and watch as each slice brings smiles around the table
Common Questions About Recipes
- → How can I make the filling extra flavorful?
Add fresh herbs like dill or chives, and increase the ranch seasoning for a more pronounced taste.
- → Can I use turkey instead of chicken?
Yes, cooked turkey is an excellent substitute for chicken and works well in this preparation.
- → Is homemade pie dough required?
Store-bought refrigerated dough is convenient, but homemade can offer a flakier, more buttery texture.
- → How do I get a golden crust?
Brush the dough with beaten egg before baking for a glossy, golden finish on top.
- → What are some recommended side dishes?
Pair with a crisp green salad or steamed green beans for a balanced, hearty meal.
- → Is it possible to make ahead?
Prepare the filling ahead, cover and chill, then top with dough and bake just before serving for best texture.