Description
A classic comfort food pie filled with tender chicken, creamy sauce, and a flaky crust.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup cold buttermilk
- 1–2 tablespoons cold water
- 1 large egg, beaten (for egg wash)
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded cooked chicken or turkey
- 1 cup frozen peas
Instructions
- Combine flour, sugar, and salt in a large bowl. Add cold cubed butter and toss to coat. Transfer to a clean surface and roll the butter into the flour using a rolling pin, scraping and gathering the dough repeatedly with a bench scraper until incorporated and flaky. Chill mixture in freezer for 15 minutes.
- Remove chilled mixture from freezer. Add cold buttermilk and stir with a spoon, then with hands, until dough forms a ball. Add cold water by tablespoon if too dry. Divide dough into two disks, wrap in plastic, and refrigerate while preparing filling.
- Melt butter in large skillet over medium-high heat. Add onion, carrots, celery, and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Simmer over medium-low heat for 10 minutes until thickened. Stir in shredded chicken and peas then remove from heat.
- Set oven to 400°F (204°C).
- On lightly floured surface, roll one dough disk into a 12-inch circle approximately 1/4 inch thick. Transfer to a 9-inch pie pan and smooth with fingers. Trim excess dough and discard.
- Pour filling into crust-lined pan. Roll out second dough disk similarly and cover pie. Trim and seal edges by crimping. Cut small slits on top crust. Brush entire crust with beaten egg wash.
- Bake pie for 45 minutes or until crust is golden brown. Use a pie crust shield if needed to protect edges. Cool for 10 minutes before slicing and serving.
Notes
- For a vegetarian option, substitute chicken with mushrooms or tofu.
- You can use store-bought pie crust to save time.
- Cool completely before refrigerating leftovers
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg