ALL RECIPES, Brunch

Chicken Pie Crust

Chicken Pie Crust

Chicken pie is a savory dish typically made with a filling of diced or shredded chicken, vegetables (like carrots, peas, and potatoes), and a creamy sauce, all encased in a flaky pastry crust. It’s a comfort food that’s enjoyed in many cultures with various regional twists.

Ingredients:

For the filling:

  • 2 cups cooked chicken, diced or shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (optional)

For the crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold butter, cut into small cubes
  • 1/4 to 1/2 cup ice water

Instructions:

Make the crust:

  1. In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  2. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the filling:

  1. In a large saucepan, melt the butter over medium heat. Add the onions, carrots, and celery, and cook until they begin to soften, about 5 minutes.
  2. Stir in the flour and cook for 1-2 minutes until well combined.
  3. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and comes to a boil. Reduce heat and simmer for a few minutes.
  4. Add the cooked chicken, peas, potatoes, salt, pepper, and thyme (if using). Mix well and remove from heat.

Assemble the pie:

  1. Preheat the oven to 400°F (200°C).
  2. Roll out one disc of dough on a lightly floured surface to fit your pie dish. Transfer the dough to the dish, pressing it against the bottom and sides.
  3. Pour the chicken filling into the crust.
  4. Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal.
  5. Cut a few small slits in the top crust to allow steam to escape.
  6. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Let the pie cool for a few minutes before serving.

Enjoy your homemade chicken pie!

Monchanoke