Jump on the bus Gus, because it’s all in the crust. Get your full meal deal here with this southern family favorite.

Chicken Pot Pie with Sour Cream Crust

Things you need for the creamy inside
4 chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Sea salt and Black pepper, to taste
1 stick butter
1 medium Vidalia onions, chopped
1 stalk celery, chopped
2 chicken bouillon cubes
½ cup all-purpose flour
3 cups chicken stock, preferably homemade
1 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 ½ cups frozen peas
1 cup pearl onions (blanched for 2 minutes skin on, remove skin after blanching)
¼ cup fresh parsley leaves

How to make it-
Make your crust first, directions are below. Season up your chicken with salt and pepper. Get your oven heated to 450 degrees. Roast your chicken for about 35 to 40 minutes, or until cooked through. Don’t try to get in a hurry and remove the chicken from the bone while it is hot. Let it cool and then remove the chicken from the bone. We have burned our finger so many times trying to do this. Cube chicken into bite size pieces and set aside. Taste the chicken, does it need more seasoning? If it does, don’t be dumb add you some. Let’s make the creamy goodness- Get your large pot or Dutch oven out and melt butter over medium to low heat. Yes add the entire stick. This is not a low fat chicken pot pie. Next you are going to want to add the onions and celery and sauté until onions are translucent. This will take about 10–12 minutes. Add chicken bouillons and stir around, making sure all of the veggies are coated. Add your flour slowly to butter and vegetable mixture and stir it real good. Keep on cooking and stirring for about 3 minutes. Slowly add chicken stock to the sauce. The creamy goodness is coming right along. Simmer over low heat for 1 more minute, stirring, until thick. Now for the good stuff, slowly stir the heavy cream. Oh my, this is going to be so freaking good. Add the cubed chicken, carrots, peas, pearl onions and parsley and stir it up real good. At this point you will need to taste it again; darn we know you hate that. Does it need anything? You know what to do if it does. Pour that yummy and creamy goodness into a greased 2 ½ quart round casserole dish and top with sour cream crust. Pop that baby in a preheated 350 degree oven for about 30 – 40 minutes or until crust is golden.

Sour Cream Crust

What you are going to need for your crust-
1 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into 16 pieces
¼ cup cold sour cream

This is the way we do it-

Don’t be scared about making your own crust. This recipe for crust is so easy. Let’s get started- Get you a large deep bowl out and sift the first 3 ingredients together. Add the butter pieces and mix with an electric mixer on low speed for about 2- 4 minute. You are looking for the butter pieces to clump up with the flour. You want your butter clumps to be about the size of peas. Next, add the sour cream and continue mixing for about 1–3 minutes or until sour cream is well blended. You want the mixture to be crumbly. Once you have achieved this, form the dough into a ball and wrap the dough in plastic wrap. Flatten dough into a small disk and throw it in the fridge for about an hour. Roll dough with rolling pin, place dough on top of casserole dish and trim excess dough. We told you it was easy.