Ultimate Chicken Pie
Main Courses
Date: February 23, 2018
  • --Pie Crust--
  • Follow recipe for Sour Cream Pastry Crust
  • Use deep dish 9” pie pan
  • --Filling--
  • 6 tablespoons butter, unsalted
  • 6 tablespoons flour
  • ½ teaspoon sea salt (omit if using salted butter)
  • ⅛ teaspoon black pepper
  • 1¾ cups chicken broth
  • ⅔ cups half and half
  • 3 cups chopped, cooked chicken
  • ½ cup celery, small dice
  • ¼ cup sweet onion, small dice
Preparation Steps:
  1. Preheat oven to 425°F.
  2. Prepare Sour Cream Pastry Crust according to instructions; wrap and refrigerate until ready to roll crust.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in flour, salt and pepper until smooth, and cook over medium-low heat, whisking constantly until mixture is a light golden brown.
  4. Slowly add in liquids, whisking to create a smooth mixture and making sure to scrape around the edges of the pan to incorporate fully.
  5. Continue to cook slowly until thickened. If mixture is a bit too thick slowly, add a more chicken broth; then remove from heat.
  6. Add chicken, mix well, and allow to cool slightly.
  7. Roll out pastry to fit a 9” pie pan and line the pan with pastry crust.
  8. Pour cooled chicken mixture into pie dish lined with pastry crust.
  9. Top with pastry crust, crimp edges, cut a ½” slit in center of crust for steam to vent, and brush lightly with egg wash.
  10. Place on a baking sheet and bake until crust is golden brown and filling is bubbly; approximately 35 minutes.

Yield:  6 servings 

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