In a large skillet, cook Chicken until browned and cooked through. Shred or dice the Chicken and set aside.
To make the crust, combine Flour and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs. Gradually add Ice water until dough comes together. Wrap and chill for 30 minutes.
In a large pot, melt Butter from Sauce over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, Poultry seasoning, salt, and pepper. Simmer for 5 minutes, or until thickened.
Add cooked Chicken, Vegetables, Parsley, and Thyme to the Sauce. Stir to combine.
Roll out Pie crust and line a 9-inch pie dish. Pour the Chicken mixture into the crust.
Top with a second Pie crust, crimping the edges to seal. Cut vents in the top crust.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Ingredients
6
2 lbs900 gBoneless skinless chicken thighs
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1 cup140 gCarrots-diced
1 cup140 gCelery-diced
1 cup140 gFrozen peas
1/2 cup70 gOnion-diced
1/4 cup30 gFresh parsley-chopped
1 tbsp15 mLFresh thyme leaves
1/2 cup113 gButter
1/2 cup60 gAll-purpose flour
4 cups950 mLChicken broth
1/2 cup120 mLHeavy cream
1 tsp5 mLPoultry seasoning
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
2 1/2 cups315 gAll-purpose flour
1 tsp5 mLSalt
1 cup226 gCold unsalted butter-cubed
1/2 cup120 mLIce water
Equipment
Large skillet
Large pot
9-inch pie dish
Whisk
Mixing bowl
Rolling pin
Instructions
Preheat oven to 375°F (190°C).
Season Chicken with salt and pepper.
In a large skillet, cook Chicken until browned and cooked through. Shred or dice the Chicken and set aside.
To make the crust, combine Flour and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs. Gradually add Ice water until dough comes together. Wrap and chill for 30 minutes.
In a large pot, melt Butter from Sauce over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, Poultry seasoning, salt, and pepper. Simmer for 5 minutes, or until thickened.
Add cooked Chicken, Vegetables, Parsley, and Thyme to the Sauce. Stir to combine.
Roll out Pie crust and line a 9-inch pie dish. Pour the Chicken mixture into the crust.
Top with a second Pie crust, crimping the edges to seal. Cut vents in the top crust.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
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