Southern Chicken Pie

Name: Southern Chicken Pie (Upgraded)
Total time: 2 h
Yield: 6
Cuisine: Southern
Ingredients: 2 lbs Boneless skinless chicken breasts; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Diced onion; 1 cup Diced carrots; 1 cup Diced celery; 1 cup Frozen peas; 1/2 cup Sliced mushrooms; 1/4 cup Butter; 1/4 cup All-purpose flour; 3 cups Chicken broth; 1/2 cup Heavy cream; 2 tbsp Dry sherry; 1 tsp Poultry seasoning; 1/2 tsp Garlic powder; 1/4 tsp Thyme; 2 1/2 cups All-purpose flour; 1 tsp Salt; 1 cup Cold unsalted butter, cubed; 1/2 cup Ice water; 1 tbsp Fresh chopped parsley

⏱2h

👥6

🔥500 cal

Medium

🍽️Southern

A richer and more flavorful chicken pot pie featuring a homemade herb crust and a sauce made with dry sherry.

2 lbs Boneless skinless chicken breasts

1 tsp Salt

1/2 tsp Black pepper

1 cup Diced onion

1 cup Diced carrots

See all 21 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥500 cal

Medium

🍽️Southern

A richer and more flavorful chicken pot pie featuring a homemade herb crust and a sauce made with dry sherry.

#comfort food #chicken #pot pie #dinner

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 the Chicken and set aside.
In the same skillet, sauté Vegetables until softened, about 5-7 minutes.
To make the Sauce, melt Butter in the skillet. Whisk in Flour and cook for 1 minute.
Gradually whisk in Chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in Heavy cream, Dry sherry, Poultry seasoning, Garlic powder, and Thyme.
Add shredded Chicken and Peas 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. Stir in Parsley.
Roll out dough and line a 9-inch pie dish. Pour in Chicken mixture.
Top with a second crust, crimp edges, and cut vents.
Bake for 30-35 minutes, or until golden brown.

Ingredients

2 lbs 900 g Boneless skinless chicken breasts
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 cup 240 mL Diced onion
1 cup 240 mL Diced carrots
1 cup 240 mL Diced celery
1 cup 240 mL Frozen peas
1/2 cup 120 mL Sliced mushrooms
1/4 cup 60 mL Butter
1/4 cup 30 g All-purpose flour
3 cups 720 mL Chicken broth
1/2 cup 120 mL Heavy cream
2 tbsp 30 mL Dry sherry
1 tsp 5 mL Poultry seasoning
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Thyme
2 1/2 cups 315 g All-purpose flour
1 tsp 5 mL Salt
1 cup 225 g Cold unsalted butter, cubed
1/2 cup 120 mL Ice water
1 tbsp 15 mL Fresh chopped parsley

Equipment

Large skillet
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 the Chicken and set aside.
In the same skillet, sauté Vegetables until softened, about 5-7 minutes.
To make the Sauce, melt Butter in the skillet. Whisk in Flour and cook for 1 minute.
Gradually whisk in Chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in Heavy cream, Dry sherry, Poultry seasoning, Garlic powder, and Thyme.
Add shredded Chicken and Peas 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. Stir in Parsley.
Roll out dough and line a 9-inch pie dish. Pour in Chicken mixture.
Top with a second crust, crimp edges, and cut vents.
Bake for 30-35 minutes, or until golden brown.

Nutrition per serving

Calories 500

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0 reviews

Southern Chicken Pie

Southern Chicken Pie

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