What The Cluck? — Chicken Pie!
Chicken pie has always been a favorite of mine. Chicken anything, really. Especially chicken and dumplings. Last week when I made the fried squash, it was a side-dish to my chicken pie. This is relatively simple, and it’s really good. I love to drown my chicken anything in pepper, so I left that out for the most part when seasoning the pie itself. My family used to complain that I’ve put too much pepper in chicken pie or chicken and dumplings- so I just let them do it themselves now.
Baking the chicken is going to take a while- as well as letting it cool so that you can take it off of the bone. About an hour and a half of the chicken in the oven, and then it will have to cool for at least an hour to be easy to handle. So keep that in mind if you decide to make this. And then it will have to bake for another 30 minutes on top of that. So there is a lot of prep here. (But worth it!)
We don’t put vegetables in our chicken pie, because none of us like the same vegetables. You can always add the standard peas and carrots. I’ve wondered what it would be like with squash or zucchini added in- but haven’t gotten that adventurous yet. Next time I might make a few miniature pies in my ramekins to test out different vegetable additives.
- 1 whole chicken
- 1 garlic clove
- 3/4 cup of chicken broth (either from baking the chicken or from a can)
- a family sized can of cream of chicken soup
- 1 cup flour
- 3 tablespoons of butter
- 1/4 teaspoon of salt
- 1/3 cup of milk
- Clean out the chicken. Make sure you remove all of its innards. Then wash with cold water.
- Place chicken in a large baking dish- breast side up.
- Insert one clove garlic into the chicken (where all of its innards used to be).
- Season the top of the chicken with salt and pepper.
- Cover the chicken with foil to keep the moisture in.
- Bake at 350° for about an hour.
- Remove the foil from the chicken and bake another 30 minutes.
- Remove the chicken from the oven and allow it to cool for about an hour- maybe longer. It needs to be cool enough for you to handle.
- Pull the chicken from the bone. Tear the chicken into small pieces to go into your pie.
- After getting all of the chicken off the bone, set it aside.
- In a large pot, mix together the cream of chicken soup and about 1/2-1 cup of chicken broth. I used about 3/4 of a cup because I like mine to be very thick.
- After this is heated, pour the chicken in and stir until it is all well combined.
- Pour this chicken mixture into a 13x9x2 pan. Set aside.
- To make the dough for the crust, cut 3 tablespoons of butter into 1 cup of flour. Then add 1/4 teaspoon of salt and the 1/3 cup of milk. Fold in the milk.
- Turn dough out onto a floured surface or pastry mat. Knead it until smooth, then roll it out into a rectangle.
- At this point you can either lay it as one whole piece onto your pie- or tear it into pieces and add it. I do the latter because it looks prettier and it makes it easier to scoop out servings after it has baked.
- Brush the top of the crust with egg whites or butter.
- Cover the chicken and soup with the crust. Bake for about 30 minutes at 350°- or until the crust is nice and brown.
- Remove from oven and let it cool before serving- it’s going to be hot!
- Salt and pepper to taste (you can do this before or after baking).
chicken off the bone
flour & milk for crust
stirring in the chicken
chicken stirred in with soup & broth
chicken & soup in the pan
piecing together the crust
ready to eat