Taste the Air-Chilled Difference®

Savory Chicken Pie

by , Chef, Seattle, Washington

Savory Chicken Pie

Serves 6 to 8

This savory pie is a classic comfort food recipe perfect for changing seasons and colder months. Make this ahead by preparing the crust and filling the night before, refrigerating, then assembling to bake.

    • Filling
    • 1½ pounds boneless skinless Smart Chicken breasts or thighs, diced into 1-inch cubes
    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • 1 tablespoon minced garlic
    • 1 cup diced onions
    • 1 cup chopped leeks
    • ½ cup chopped fennel
    • 3 tablespoons flour
    • 3 cups chicken stock
    • ½ cup heavy cream
    • 1 tablespoon chopped parsley
    • 1 cup frozen peas
    • Salt and pepper to taste

    In a large pot, heat olive oil over high heat then add butter. Add the chicken and sear until nicely browned all over. Add garlic and onion and sauté for few minutes until the mixture starts to caramelize. Add leeks and fennel, then season with salt and pepper. Slowly add flour, while stirring, and cook for a few more minutes. Add chicken stock and let simmer for 20 minutes. Add parsley, heavy cream, and peas. Adjust seasoning, then transfer to a clean container. Set aside and let cool. If making the day before, let the filling cool, cover, and refrigerate until ready to bake.

      • Crust
      • 4 ounces shortening
      • 1¾ cups flour
      • ½ cups warm water
      • ½ teaspoon salt
      • ¼ cup flour, for rolling out dough
      • Egg wash (1 egg mixed with a splash of water)

      In a large bowl, combine shortening, flour, and salt and mix until fully incorporated. Add water and knead on flat surface into ball. Set aside and let the dough rest at room temperature for 20 to 30 minutes.

      Preheat the oven to 350°F.

      To assemble the pie, grease a pie pan or casserole dish generously with butter or oil spray. Divide the dough into two disks. Roll out the dough using the ¼ cup flour. Press one pastry sheet into the pie plate, reserving the other one to cover the top. Add the chicken filling. Brush the edges of the crust with egg wash and cover the pie with the remaining sheet of crust. Use toue thumb to press the edges of the pie together to seal and brush the top trust with egg wash. Bake the pie for 30 to 35 minutes, until crust is golden brown.