Chicken Pie made with a homemade butter crust is a fantastic, satisfying dinner to make and enjoy anytime of the year.
I struggled with what to call this recipe for along time. Do I call it Chicken Pie or do I call it Chicken Pot Pie? The decision to stick with my roots won out.
I was born and bred in Pennsylvania. To me, this is Chicken Pie, to a lot of you around the country this is Chicken Pot Pie. In Pa. ,Chicken Pot Pie is a recipe made with a homemade dough that’s rolled out and cut into squares. It’s then boiled in a rich broth with vegetables along with either chicken, beef or ham.
I know it may sound like a simple little thing, but to Pennsylvanians, they are two separate recipes and we adore them both. Now, onto the Chicken Pie recipe.
In my humble opinion the pie crust that tops a Chicken Pie is just as important as the filling underneath it. If you look at the sweet pie recipes on my blog you’ll notice I always use an all butter crust. There was no reason for me to break away from that tradition just because I was making a savory pie. The flaky butter crust and creamy rich chicken filling are perfect together.
This is not a recipe where you’re going to have a thick layer of chicken filling underneath a pie crust you made in a casserole dish or ramekins. This is not that recipe. This recipe is made in an 8 or 9 inch pie plate. The ratio of chicken filling and pie crust just about equals each other. That means you get flaky buttery pie crust and chicken filling in every bite.
If you’re thinking that making a homemade pie crust for this recipe is just too much work for a weeknight meal, I get it. Your lives are busy, an all butter pie crust can be made, wrapped in plastic and put in the refrigerator for up to two days. Make it on your day off and use it the day you want to make this delicious Chicken Pie. You can also use a prepackaged pie crust. Ok, I promise I’m done, Chicken Pie, it’s what’s for dinner, ENJOY!
- 2 cups cooked shredded chicken
- 2 potatoes peeled and diced
- 1/2 cup carrots, finely diced
- 1/2 cup onion,finely diced
- 4 scallions,green tips only, chopped
- 5 Tablespoons butter
- 5 Tablespons flour
- 3 cups chicken broth
- 1/4 cup half and half
- 1/4 Teaspoon black pepper
- 1/2 Teaspoon salt
All Butter Pie Crust
- 1 1/4 cups all purpose flour
- 1/4 Teaspoon salt
- 1/2 cup butter - put the butter in the freezer long enough to get very cold, then grate it , return it to the freezer til your ready to use it. It incorporates into the flour faster and more evenly when grated
- 1/4 cup very cold water
Melt butter in a large size saucepan. Saute the scallions,onions, carrots and potatoes 5 - 7 minutes. Sprinkle flour over top the vegetables, stir and cook another 2-3 minutes. Stir in 3 cups chicken broth plus 2 cups shredded chicken. Add salt and pepper. Stir to combine. Add 1/4 cup half and half, simmer for 5 minutes until thickened.
Pour the chicken filling into a pie plate, let filling cool before topping with the all butter pie crust. Bake at 375 degrees for 35 - 40 minutes or until crust is browned on top. Serve immediately.
For the all butter pie crust
I have mixed the flour and salt in a bowl and put it in the freezer as well. having all the ingredients very cold is the key to making this butter crust.
In a large bowl, combine flour and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
I've never waited 4 hours for it to refrigerate, 2 hours is the longest refrigeration time I've ever given the dough before using it the same day. I have made it and placed it in the fridge overnight to use the next day or two.
Roll dough out to fit a 9 inch pie plate. After the filling has cooled , place the crust over the filling, crimp and bake at 375 degrees for 35 - 40 minutes or until lightly browned on top. let the Chicken Pie cool 10 - 15 minutes before cutting and serving.
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