Chicken Pie

Post was created on January 21st, 2013

Chicken Pie

serves 8

** be sure to take into account cooling time. This pie needs about 35 minutes after baking to “set up” before it’s ready to serve**


1/2 c. sour cream

1 egg,lightly beaten

2 1/2 cups all- purpose flour

1 1/2 t. salt

1 1/2 sticks unsalted butter, cut into 1/2 inch pieces, chilled


3 cups chicken broth

2 chicken breasts (about 10 oz each), cooked

3 (about 5 oz each) chicken legs or thighs, cooked

1/3 cup sliced carrots

1/4 c. finely chopped onions

1/8 t. white pepper

1/2 t. garlic salt

1 bay leaf

2 T fresh sage, chopped

1/4 c. fresh parsley, chopped

2 T unsalted butter

1/4 c. all-purpose flour

1/4 cup light cream

1 T dry sherry

1 egg, beaten

For the crust, combine sour cream and egg in a small bowl and set aside. Process flour and salt in food processor until combined. Add butter and pulse until pea sized pieces remain, about 10 pulses. Add half of the sour cream  mixture and pulse about 5 times, until combined. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.

Transfer dough to lightly floured surface and form into a ball. Divide in half and form each half into a 4 inch disk. Wrap each in plastic wrap and refrigerate for 1 hour (or up to 2 days).

Remove one disk from refrigerator and place on lightly floured surface. Roll into 12 inch disk and transfer to 9 inch pie plate, leaving about 1/2 inch overhang all around. Return to refrigerator.

For the pie, pour broth into medium saucepan. Add carrots, onions, bay leaf, sage and parsley, salt and peppper. Bring to a boil and cook for about 15 minutes, until carrots are tender. Add chicken and simmer for 15 minutes more.

Remove chicken and transfer to cutting board.

Strain broth through fine-mesh strainer into a bowl. Remove bay leaf and discard.

When chicken is cool enough to handle, cut into small cubes.

Preheat oven to 450 degrees F.

Heat butter in saucepan and add flour. Cook, whisking constantly, for about 2 minutes, until golden. Slowly whisk in 2 cups of the broth along with the light cream and bring to a boil. (Reserve the remaining 3/4 cup). Reduce heat heat to medium-low and simmer until thickened, about 6-8 minutes. Add sherry and stir until combined.  Season with salt and pepper to taste. Combine one cup of gravy with chicken. Add vegetables from strainer and stir to combine. Reserve remaining gravy (approximately 3/4 cup)for serving with pie.

Spoon chicken mixture into dough-lined pie plate. Remove other dough disk from refrigerator, roll into 12-inch disk, and lay on top of chicken mixture. Cut edges so that top crust is even with bottom crust and crimp edges to seal. Cut  5  1- inch slits in the top crust. Brush crust with beaten egg and bake until top is light golden, 18-20 minutes. Reduce oven temperature to 375 and contine to bake until crust is deep golden brown, 10-15 minutes. Let pie cool on wire rack for 35-45 minutes.

When ready to serve, bring remaining broth and gravy to a boil in small saucepan, whisking to combine. Simmer until slightly thickened, 5-7 minutes.

Serve Chicken Pie with gravy.


2 Responses to "Chicken Pie"

  1. says:

    My chicken pie has an upper crust, but no bottom crust-what do you think is the main difference? south verses north? :)

  2. Hmmm… not sure about that!

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