# The Ingredients You'll Need:
→ For the Filling
01 - 2 cups cooked chicken breast, diced
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 small onion, finely chopped
06 - 3 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 1 1/2 cups chicken broth
09 - 1 cup buttermilk
10 - 1/3 cup sour cream
11 - 2 teaspoons dried ranch seasoning
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt
15 - 2 tablespoons fresh parsley, chopped
→ For the Crust
16 - 1 sheet refrigerated pie dough (9-inch round or equivalent homemade)
17 - 1 egg, beaten
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt unsalted butter. Add chopped onion, diced carrots, and diced celery. Sauté for 5 to 6 minutes until vegetables begin to soften.
03 - Stir in all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
04 - Gradually whisk in chicken broth, then buttermilk. Simmer, stirring regularly, until the mixture thickens, approximately 3 minutes.
05 - Blend in sour cream, dried ranch seasoning, garlic powder, black pepper, and salt until well combined.
06 - Fold in diced chicken breast, frozen peas, and freshly chopped parsley. Remove skillet from heat.
07 - Transfer the chicken and vegetable filling into a 9-inch pie dish or suitable baking dish, spreading evenly.
08 - Drape the refrigerated pie dough over the filling, trim any excess dough, and crimp the edges as desired.
09 - Cut a few small slits in the top of the crust to allow steam to escape during baking.
10 - Gently brush the surface of the crust with the beaten egg for a glossy finish.
11 - Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
12 - Allow the pot pie to rest for 10 minutes before slicing and serving.
