Southern Chicken Pie

Name: Southern Chicken Pie (Elevated)
Total time: 3 h
Yield: 6
Cuisine: French-Southern
Ingredients: 1.5 lbs Organic free-range chicken thighs; 1 tsp Sea salt; 1/2 tsp Freshly ground black pepper; 8 oz Mixed wild mushrooms (shiitake, oyster, cremini); 1 tbsp Olive oil; 1/2 cup Finely diced shallots; 1/2 cup Diced carrots; 1/2 cup Diced celery; 4 tbsp Unsalted European-style butter; 1/4 cup All-purpose flour; 4 cups Homemade chicken stock; 1 cup Heavy cream; 1 tbsp Dry sherry; 1 tsp Fresh thyme leaves; 1/2 tsp Truffle oil; 2 1/2 cups All-purpose flour; 1 tsp Sea salt; 1 cup Very cold unsalted butter, cubed; 1/2 cup Ice water; 1 egg Egg wash

⏱3h

👥6

🔥600 cal

Hard

🍽️French-Southern

A sophisticated chicken pie featuring a flaky, butter-rich pâte brisée crust, a creamy sauce infused with truffle oil, and a medley of wild mushrooms.

1.5 lbs Organic free-range chicken thighs

1 tsp Sea salt

1/2 tsp Freshly ground black pepper

8 oz Mixed wild mushrooms (shiitake, oyster, cremini)

1 tbsp Olive oil

See all 20 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥600 cal

Hard

🍽️French-Southern

A sophisticated chicken pie featuring a flaky, butter-rich pâte brisée crust, a creamy sauce infused with truffle oil, and a medley of wild mushrooms.

#comfort food #chicken #pot pie #gourmet #dinner

Instructions

Preheat oven to 400°F (200°C).
Season Chicken with sea salt and pepper.
Sear Chicken in a Dutch oven until browned. Remove and set aside.
Sauté Mushrooms in Olive oil until browned and softened. Remove and set aside.
Sauté Shallots, Carrots, and Celery in the Dutch oven until softened, about 5-7 minutes.
To make the Sauce, melt Butter in the Dutch oven. Whisk in Flour and cook for 1 minute.
Gradually whisk in Chicken stock until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in Heavy cream, Dry sherry, and Thyme.
Add shredded Chicken and Mushrooms to the Sauce. Mix well.
To make the Crust, combine Flour and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs.
Gradually add Ice water, mixing until dough comes together. Form into a disc, wrap, and chill for 30 minutes.
Roll out dough and line a 9-inch pie dish. Pour in Chicken mixture.
Top with a second crust, crimp edges, and cut vents.
Brush with Egg wash.
Bake for 40-45 minutes, or until golden brown. Drizzle with Truffle oil before serving.

Ingredients

1.5 lbs 680 g Organic free-range chicken thighs
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Freshly ground black pepper
8 oz 225 g Mixed wild mushrooms (shiitake, oyster, cremini)
1 tbsp 15 mL Olive oil
1/2 cup 120 mL Finely diced shallots
1/2 cup 120 mL Diced carrots
1/2 cup 120 mL Diced celery
4 tbsp 60 mL Unsalted European-style butter
1/4 cup 30 g All-purpose flour
4 cups 960 mL Homemade chicken stock
1 cup 240 mL Heavy cream
1 tbsp 15 mL Dry sherry
1 tsp 5 mL Fresh thyme leaves
1/2 tsp 2.5 mL Truffle oil
2 1/2 cups 315 g All-purpose flour
1 tsp 5 mL Sea salt
1 cup 225 g Very cold unsalted butter, cubed
1/2 cup 120 mL Ice water
1 egg 50 g Egg wash

Equipment

Dutch oven
9-inch pie dish
Whisk
Mixing bowl
Rolling pin

Instructions

Preheat oven to 400°F (200°C).
Season Chicken with sea salt and pepper.
Sear Chicken in a Dutch oven until browned. Remove and set aside.
Sauté Mushrooms in Olive oil until browned and softened. Remove and set aside.
Sauté Shallots, Carrots, and Celery in the Dutch oven until softened, about 5-7 minutes.
To make the Sauce, melt Butter in the Dutch oven. Whisk in Flour and cook for 1 minute.
Gradually whisk in Chicken stock until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in Heavy cream, Dry sherry, and Thyme.
Add shredded Chicken and Mushrooms to the Sauce. Mix well.
To make the Crust, combine Flour and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs.
Gradually add Ice water, mixing until dough comes together. Form into a disc, wrap, and chill for 30 minutes.
Roll out dough and line a 9-inch pie dish. Pour in Chicken mixture.
Top with a second crust, crimp edges, and cut vents.
Brush with Egg wash.
Bake for 40-45 minutes, or until golden brown. Drizzle with Truffle oil before serving.

Nutrition per serving

Calories 600

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0 reviews

Southern Chicken Pie

Southern Chicken Pie

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