Updated: Jun 4, 2020
Anyone remember those Chicken Pies in the freezer section of the grocery store. You know the ones… those little pies in the silver tin pie pan. My Dad loved them. Mom would make them weekly! It is definitely a comfort food for me. Well, I’ve graduated from the frozen pies and make a homemade version that is even better. Chunks of chicken and vegetables swimming in a rich gravy. They are pretty easy to put together and using a pre-cooked rotisserie chicken, and frozen vegetables makes it even easier. I make several of these at a time and freeze them. This recipe is for a full sized pie but you could easily make small ones and freeze them if you want the full comfort food walk down memory lane!
Makes 2 large pies or 4 small pies.
4 cups of cooked and diced chicken ( I use a rotisserie chicken from the grocer)
¾ cup butter
3 cups chopped yellow onions
¾ cup flour
4 cups chicken broth
1 cup heavy cream
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 cups chopped carrots (I use frozen)
1 (10- ounce) package of frozen green peas
½ cup finely chopped fresh parsley
1 large egg, whisked with 1 Tablespoon water
Sea salt and coarsely ground pepper
Your favorite pie dough recipe. Mine is listed below.
Preheat the oven to 450 degrees Fahrenheit.
In a large sauce pan, melt the butter over medium to low heat. Add the onions and cook until until translucent. About 15 minutes
Add the flour and whisk continuously for a couple minutes to create a thick roux. (You can use a cornstarch slurry to create the gravy if you want to keep this gluten free)
Add the broth and continue whisking, reduce heat to low and add the cream, salt and pepper
Whisk for another minute or two until the cream is blended. Remove from the heat.
Add the carrots, peas and parsley and chopped chicken. Let cool.
Roll out all discs of dough. (two bottoms and two tops) and lay the bottoms into the pie pans letting the excess fall over the pan.
Divide the cooled chicken mixture between the two pans.
Whip the large egg with 1 Tablespoon of water and brush the edges of the filled pies.
Gently lay the top crusts on the pies and trim the pie dough edges to about ½ inch.
Roll the edges of the pie crust up onto the rim of the pie and crimp the pie with your fingers or a fork.
Brush the top of the pie with egg wash. Cut three slits in the top of the pis about 1 inch long to allow steam to escape while the pie is baking. Sprinkle with salt and pepper .
If you want to freeze the pies, wrap each pie tightly in plastic wrap and then place it in a freezer bag and freeze for up to 3 months. Otherwise ……
Place the pies on a baking sheet and bake for 1 hour until the pie is golden brown and the gravy mixture is hot and bubbly.
If baking previously frozen pies, let them thaw for 20 minutes. Then bake for 1 hour and 15 minutes on a baking sheet.
My Favorite Savory Pie Crust!! (you will need to double the recipe.)
3 ½ Cups unbleached all purpose flour (or Cup for Cup if you are going GF)
1 teaspoon kosher salt
¾ cup unsalted butter, chilled and cubed
1/4 cup shortening (chilled)
1 large egg yolk
½ teaspoon dried sage or chopped fresh rosemary
½ cup cold water, plus more as needed
In a large bowl, whisk together the flour and salt. Add the chilled cubed butter and shortening cut the butter and shortening into the flour mixture using your fingers or a pastry blender until the butter and shortening has broken down into pea sized pieces. Add the egg yolk and the sage or rosemary and mix until combined. Gradually add the cold water and mix until the dough comes together. If it is crumbly add a bit more water (1 teaspoon at a time). If it seems too wet, add a bit more flour.
Divide the dough in half and form a flat round disc. Wrap each disc in plastic wrap or put them in individual freezer bags and chill for 30 minutes before using. You can freeze the dough for up to a month. To use frozen dough, thaw for 2 hours in the refrigerator before using.