Brian’s Chicken Pie

Brian’s Chicken Pie

While in the mountains of North Carolina, we ate at a small back-country kitchen and had Chicken Pie which was all roasted chicken in a pie crust. We loved it. This is my recipe based on that meal. It is shredded roasted chicken in chicken-based béchamel seasoned with chicken bullion, all baked in a deep-dish pie crust and covered with either phyllo, puff pastry, or traditional pie crust. Makes enough for two (2) pies.

* In the picture you can see what happens when you don't let it cool enough before slicing, the juice will pool.

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Prep Time 15

Cook Time 45

Course Lunch, Main Course

Cuisine American

Servings

Calories 468 kcal

Equipment

1 Saucepan large
2 Deep-Dish Pie Pan

Ingredients

Filling

½ cup butter
½ cup flour
½ cup heavy cream
2 tbsp chicken bouillon
4 cup chicken broth or stock
4 chicken breast or roasted chicken breasts – shredded

Crust

2 ready-made pie crusts deep-dish pie pan for the bottom (or make your own pie crust – it's simple)
2 frozen puff-pastry sheets or phyllo or pie crusts – for the top

Instructions

PREPARE THE CRUSTS

Place the already-made pie crust on a deep-dish pie pan. Press the dough lightly up the sides and let the overage hang. Or use a ready-made frozen pie crust already in a deep-dish pie pan.
If using frozen dough (bottom and/or top), let it thaw while prepping the filling.

PREPARE THE FILLING

Get 2 roasted chickens at Costco, Wal-Mart, Sam's Club, Publix, etc. Let cool enough to comfortably remove the breasts… OR…
… cook 4 fresh chicken breasts in your method of choice. I either pressure cook the chicken breast at high pressure for 12 minutes or sous-vide the chicken breasts at 150˚F for 2 hours. It keeps the chicken very moist and pasteurizes the meat. But, you can cook the chicken any way you like.
Shred the breasts with two forks.
In a large saucepan, combine butter and flour and cook on medium-high until the flour has cooked then add the cream (similar to a béchamel) while continually stirring.
Add the chicken bullion and stir to combine.
Add chicken stock while continually stirring as it thickens. Once it comes back to a boil, reduce heat to medium.
Stir in chicken that you have already shredded. Take off the heat.
Preheat the oven to 375˚F
Fill each pie shell with 1/2 of the chicken mixture.
Cover each pie with your chosen pie top (either phyllo, puff pastry, or traditional pie crust) and cut vent holes. You may also want to pinch the top to the bottom or fold it under at the edges.
Brush top with melted butter or egg wash (optional).

BAKE

Bake in a 375˚F preheated oven until nicely browned, about 45 minutes to one hour, to an internal temperature of 165˚F.
Remove from the oven, and rest on a cooling rack for at least 10 minutes before slicing.
Cut each pie into 8 slices and serve.

Notes

You may want to cover the edges of each pie crust with foil for the first 20 minutes or once the edges are browned to reduce the risk of burning the edges.

Also, since the chicken is already cooked, you do not NEED to take it to 165˚F before removing it from the oven. You are really just cooking the pie crusts, amalgamating the filling flavors, and thickening the sauce in the pie. However, I do cook them until they reach 165˚F as I find that is the magic temp for a perfect filling.

* You can freeze the pie and bake it later. Follow the baking instructions above. When I freeze a pie, I use a vacuum sealer. You can also use a 2-gallon zip bag, just try to remove as much air as possible. As for how long it will last in the freezer, I don’t know. We’ve never gone beyond four weeks. It’s just too good.

Nutrition

Serving: 1sliceCalories: 468kcalCarbohydrates: 31gProtein: 17gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 61mgSodium: 569mgPotassium: 282mgFiber: 1gSugar: 1gVitamin A: 305IUVitamin C: 1mgCalcium: 31mgIron: 2mg

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