Why You’ll Love This Chicken Pie Recipe
When you take your first bite of this chicken pie, you’ll understand why it’s a beloved classic in my kitchen.
The flaky crust envelops a rich, savory filling that warms you from the inside out. Each forkful reveals tender chicken, fresh vegetables, and a savory sauce that dances on your palate.
It’s not just a meal; it’s a comforting embrace after a long day. This pie brings family and friends together, filling the room with laughter and delicious aromas.
Trust me, once you’ve savored it, you’ll find yourself returning to this recipe time and time again. Enjoy every bite!
Ingredients of Chicken Pie
Making a delicious chicken pie starts with gathering the right ingredients. Think of this as your starter pack for a cozy culinary adventure. You’ll need a mix of pantry staples and fresh ingredients to create that heavenly filling and flaky crust.
So, let’s gather everything you need to whip up this comforting dish that has a way of making any day feel special.
Ingredients for Chicken Pie:
- For the Pastry:
- 2 cups flour
- 12 tablespoons cold shortening
- 1 teaspoon salt
- 1 pinch sugar (optional)
- 1/2 cup cold ice water
- For the Filling:
- One 5-pound chicken
- 3-4 cups chicken broth
- 3 celery ribs, chopped
- 1/4 onion, chopped
- A few parsley stems
- Nutmeg (optional)
- Water (as needed)
- 1 tablespoon salt
- Peppercorns (to taste)
- 1/2 bay leaf
- 3-4 tablespoons oil, divided
- 3 slices thick bacon, cut into batons
- 2-3 green onions, sliced
- 1 shallot, minced
- 3/4 cup all-purpose flour
- 5 cups reserved broth (from poaching the chicken)
- Picked chicken meat (from the cooked chicken)
- 1 cup frozen peas, defrosted
- 3 carrots, peeled
- 3-4 celery ribs, trimmed
- 1 egg yolk
- 2-3 tablespoons cream
- 1 pinch salt
Now, as you prepare to plunge into your chicken pie adventure, keep a few things in mind. Fresh ingredients really do make a difference, especially in the filling. If you can, go for a free-range chicken; it adds a depth of flavor that you’ll appreciate.
And don’t skimp on the bacon; it gives your pie that savory kick. Also, if you’re feeling a bit daring, throw in some herbs like thyme or rosemary for an extra layer of flavor. Cooking is all about making it your own, so feel free to get creative!
How to Make Chicken Pie
Making a chicken pie is a wonderful way to warm up your kitchen and your heart. Let’s explore the process, starting with that flaky pastry. Take 2 cups of flour and mix it with 1 teaspoon of salt and a pinch of sugar (if you’re feeling fancy).
Then, add in 12 tablespoons of cold shortening—yes, it’s cold, so don’t skip this step; we want that crust to be flaky. Use a pastry cutter or your fingers to cut the shortening into the flour until it resembles coarse crumbs.
Next, slowly stir in 1/2 cup of cold ice water. You want to mix just until it comes together into a dough; no need to overdo it or your crust will be tougher than a shoe leather. Wrap the dough in plastic wrap and let it chill in the fridge while you tackle the filling.
Now, onto the chicken filling, which is where the magic really happens. You’ll need one 5-pound chicken for this endeavor. Poach it in a big pot with about 3 to 4 cups of chicken broth, 3 chopped celery ribs, a quartered onion, a few parsley stems, and some seasonings like salt, peppercorns, and a half bay leaf.
Bring it to a boil and then let it simmer gently for about 40 minutes, until the chicken is tender but not falling apart. Once it’s cooled down a bit, remove the chicken and reserve that glorious broth for later.
While that chicken is poaching, you can cook up 3 slices of thick bacon in a sauté pan until they’re crisp. Leave that flavorful bacon fat in the pan, add in some sliced green onions and minced shallots, and sauté until tender.
Then, sprinkle in 3/4 cup of all-purpose flour to make a roux and slowly whisk in your reserved chicken broth until it’s smooth and starts to thicken.
Now, shred the chicken, toss in 1 cup of defrosted frozen peas, and chop up some cooked carrots and celery. Mix everything together in the sauce, taste it for seasoning, and transfer it to a 9×13 dish.
Roll out that chilled pastry on a floured surface, drape it over the filling, and don’t forget to slash a few holes in the top for steam to escape. Brush it with a mixture of 1 egg yolk, 2-3 tablespoons of cream, and a pinch of salt to give it that golden finish.
Bake it in a preheated oven at 425 degrees for about 40 minutes, or until it’s golden brown and your kitchen smells like heaven.
And just like that, you’ve created a comforting chicken pie that’s perfect for sharing—or devouring all by yourself. Trust me, there’s no judgment here.
Chicken Pie Substitutions & Variations
Chicken pie is a versatile dish that invites plenty of creativity when it comes to substitutions and variations. If you’re out of chicken, try turkey or even a medley of vegetables for a vegetarian option.
For the crust, I’ve used puff pastry or even a biscuit topping, depending on what I’ve on hand. You can also swap out the veggies; mushrooms and green beans work wonders!
Feeling adventurous? Add some cheese like cheddar or a dash of hot sauce for extra flavor. The possibilities are endless, so don’t hesitate to mix and match according to your taste and pantry!
Additional Tips & Notes
While preparing your chicken pie, it’s important to keep a few tips in mind to guarantee the best results.
First, make sure your shortening is cold when making the pastry; this helps achieve that flaky texture we all love.
When poaching the chicken, don’t rush—let it simmer gently for maximum flavor.
Taste your sauce before adding salt, as the bacon can be quite salty already.
Finally, don’t skip the resting time after baking; it allows the filling to set, making serving easier.
Enjoy the process, and remember, practice makes perfect! Your chicken pie will only get better with time.