Chicken Pie

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Yum, yum, and YUM! This is some serious comfort food! I had never heard of chicken pie until an Oprah episode, so when I saw this recipe in Cook’s Country I knew I had to try it!

Mmm Hmm!

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I made this chicken pie for my hubby and he LOVED it—so much that while he was still in the process of eating it he asked “when are you making this again?” Luckily I had a hunch he’d love this pie so I made two of these pies at the same time and froze one for later! I really do suggest making two of these pies at a time and freezing one for later because this is a time consuming recipe, but when you make two at once, it only takes a few extra minutes.

Cook’s Note: If you do make two and freeze one for later, prepare the pie that is to be frozen up until it needs to go into the oven. Double wrap the pie in plastic wrap and then with foil. When you want to bake the pie, take it out of the freezer and allow it to come to room temperature before placing in the oven (I took mine out of the freezer in the morning and it was ready to be popped in the oven in time for dinner).
I get a lot of questions from readers about what kitchen equipment and specific ingredients I use in recipes. I will try to list any specific ingredients & specific/super helpful kitchen equipment before each recipe. I hope this helps! J Here’s specific equipment and/or ingredients I used in this recipe:
9-inch Pie Plate
Adjustable Rolling Pin
Silicone Pastry Mat
Cook’s Country Magazine

My unbaked Pie

The finished product--so pretty!

Moravian Chicken Pie

Ingredients:
For the Crust: 1/2 C sour cream
1 egg, lightly beaten
2 1/2 C all purpose flour
1-1/2 t salt
12 T cold, unsalted butter, cut into 1/2-inch pieces

For the Filling: 2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
3 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 T vegetable oil
3 C low-sodium chicken broth
1 bay leaf
2 T unsalted butter
1/4 C all-purpose flour
1/4 C half-and-half
1 large egg, lightly beaten


Directions:

For the Crust: Stir together sour cream and egg in small bowl, set aside.

Process flour and salt in food processor briefly. Add butter, a few pieces at a time, and pulse until the butter is pea-sized.
Add sour cream mixture to flour mixture, half at a time, pulsing after each addition until combined. Mixture should start to form into a dough about 10 pulses after final addition.
Transfer to floured surface and knead briefly, just until dough comes together. Divide in two and form each half into 4-inch disk. Wrap each in plastic and refrigerate at least one hour.
After chilling, remove 1 dough disk from refrigerator and let sit 10 minutes, then roll into 12-inch round on a lightly floured surface. Transfer to 9-inch pie plate.
Roll second disk of dough, and transfer to parchment-lined sheet. Cover both and return to refrigerator for 30 minutes.
For the Filling: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. Pour fat (you should have 2 tablespoons) into small bowl; reserve. When chicken is cool enough to handle, remove and discard skin. Add broth, chicken, and bay leaf to now-empty pot and bring to boil. Reduce heat to low and simmer, covered, until breasts register 160 degrees and thighs register 175 degrees, 14 to 18 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Pour broth through fine-mesh strainer into second bowl and reserve (you should have about 2¾ cups); discard bay leaf.

Adjust oven rack to lowest position and heat oven to 450°F. Heat butter and reserved fat in now-empty pot over medium heat until shimmering. Add flour and cook, whisking constantly, until golden, 1 to 2 minutes. Slowly whisk in 2 cups of reserved broth and half-and-half and bring to boil. Reduce heat to medium-low and simmer gravy until thickened and reduced to 1¾ cups, 6 to 8 minutes. Season with salt and pepper to taste. Combine 1 cup gravy with shredded chicken; reserve remaining gravy for serving.
Transfer chicken mixture to dough-lined pie plate and spread into even layer. Top with second dough round, leaving at least 1/2-inch overhang all around. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Cut four 1-inch slits in top. Brush pie with egg and bake until top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is deep golden brown, 10 to 15 minutes. Let pie cool on wire rack for at least 45 minutes.
When ready to serve, bring remaining ¾ cup reserved gravy and remaining ¾ cup reserved broth to boil in medium saucepan. Simmer over medium-low heat until slightly thickened, 5 to 7 minutes. Season with salt and pepper to taste.
Serve pie with gravy.
Source: Cook’s Country December 2011/January 2012 issue
 
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