Just Chicken Pie

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So, I’m about to share my Chicken Pie with you. Not Chicken Pot Pie. Just chicken pie. Any carrots? Nope. Any celery? Nope. Any vegetables at all? No, it’s not like that. It’s a simple Chicken Pie without all the veggies. Just chicken. Loads of chicken and a thick, rich, creamy sauce you may want to drink from a straw! And a pie crust so buttery that it melts in your mouth. A double layer of pie crust. OMG this is so good.

Ingredients:

  • 1 rotisserie chicken
  • 1 package (2) refrigerated pie dough
  • 1/2 cup butter (1 stick)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 cup chicken broth or stock
  • 1 cup half and half or whole milk
  • 1 beaten egg

Preparation:

  1. Use mostly chicken breast for this recipe, although you can include some dark meat. Tear the chicken into medium pieces; don’t shred.
  2. Melt the butter in a large skillet over medium-high heat. Sprinkle in the flour. Stir and cook for at least 3 minutes, constantly stirring so it doesn’t brown too much.
  3. Add the chicken stock and whisk until fully incorporated with the flour-butter roux.
  4. Pour in the milk or half and half. Whisk until the sauce is smooth. Add salt, pepper, and thyme. Reduce heat and keep warm, stirring occasionally.
  5. Add the torn chicken pieces to the sauce and stir to coat evenly.
  6. Spray a pie dish or 9×9-inch baking dish with non-stick spray. Pour half the chicken mixture into the dish.
  7. Unroll one pie crust and cut it into strips using a knife or pizza cutter. Lay the strips across the filling. Dot the dough with small pieces of butter.
  8. Bake in a preheated oven at 400°F for about 25 minutes or until golden. Remove from oven.
  9. Pour the remaining chicken mixture on top of the baked crust. Smooth it out evenly.
  10. Cut the second pie crust into strips. Lay half across the top, then weave the rest to form a lattice. Let strips hang over the edge.
  11. Tuck or trim the edges and pinch to seal.
  12. Brush the entire top with the beaten egg. Place the dish on a baking sheet to catch drips.
  13. Bake at 400°F for another 30 minutes or until the crust is golden and crisp.
  14. Let the pie rest for 15 minutes before serving so it sets properly.

Notes:

  • You can use either white or dark meat, but most people prefer white.
  • Reheat leftover pie by covering with foil and baking at 350°F for 30-45 minutes.
  • This recipe works with turkey, too!
  • The egg wash gives the crust a golden, shiny finish, but you can also use melted butter.
  • Don’t skip the cooling step; it helps the pie slice nicely.

Enjoy your rich, creamy, buttery, and purely chicken-filled Chicken Pie!

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