Cooking with Aubrey


I’m happy one of my running friends told me about this great recipe she made the other night. She said the magic words, “my kids loved it”. I sometimes struggle finding a meal they’ll like. Since winter seems like it’s not in a hurry to leave just yet, I’m thinking you may appreciate this comfort classic. And I’m happy to report my kids loved it too!

Buttermilk Chicken Recipe: Speaking of foods my kids love, you have to try out this Buttermilk Chicken Recipe from Samin Nosrat’s cookbook Salt Fat Acid Heat . We watched her four part documentary on NetFlix (same name as the book) and enjoyed it. In one of the episodes she makes this buttermilk chicken recipe. I’ve made it twice and the whole family loves it! My son was making a list of the important people in his life who needed this recipe. Now dear readers, I’m sharing it with you. Her recipe is lengthy and it takes time, but all of it is easy and the results are phenomenal! I don’t know if I’ll cook a whole chicken any other way again.


  • 1 lb chicken thighs, cut into ½ inch chunks

  • Olive oil
  • Salt & pepper
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 Tbsp cornstarch
  • 2 ½ cups chicken broth, divided
  • 1 large egg
  • 1 refrigerated pie crust
  • 2 oz cream cheese, softened
  • 1 16 oz bag frozen peas and carrots, thawed
  • 3 tbsp parsley, finely chopped


  1. Preheat oven to 450. In a 10-12 inch ovenproof skillet, heat the oil over medium-high heat. Add the chicken and season with salt and pepper. Cook 6 minutes, until browned stirring occasionally. Transfer to a bowl.

  2. Reduce the heat to medium and in the same skillet, add celery and onions. Cook about 5 minutes until the vegetables are translucent.
  3. Meanwhile, in a medium bowl whisk together the cornstarch and ½ cup broth until smooth. In a small bowl whisk the egg and 1 Tbsp of water. Unroll the pie crust and brush all over with the egg wash. Using a small 3 inch cookie cutter, cut a shape out from the center. Arrange this cutout next to the hole.
  4. To the skillet, add the cream cheese and remaining 2 cups of broth. Whisk until the cream cheese melts. Stir in the frozen vegetables, chicken, parsley and cornstarch mixture, scraping up any browned bits on the bottom. Heat to a simmer on high. Simmer 1 minute until thickened.
  5. Arrange the pie crust over the filling, tucking in the edges. Place the entire skillet in the oven and bake for 15 minutes until the mixture is bubbling and pastry is golden. Serve.


Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water!  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

Connect With Us

see the latest from Fleet Feet West Hartford