Just Chicken Pie

I love chicken pie, I’ve even made a Chicken Pot Pie Soup before which I love. This Chicken Pie is no ordinary pie, it’s a hearty double-baked pie packed with chicken. Next time you’re in the mood for a Chicken Pie give this recipe a try you’ll be glad you did.

Just Chicken Pie

Ingredients:

2 ½ pounds bone-in, skin on, split chicken breasts
Salt and pepper
8 Tbsp. Butter
1 celery rib, chopped fine
2 cloves garlic, minced
1/3 cup flour
1 (12oz) can evaporated milk
2 cups chicken broth
1 tsp. Lemon zest
3 scallions, chopped
1 recipe for a double piecrust
¾ cup shredded sharp cheddar cheese
1 large egg, beaten for brushing the top of the pie

Directions:

Preheat your oven to 400 degrees. Cover a baking sheet with foil. Pat the chicken dry and season with the salt and pepper. Place the chicken, skin side up, on the prepared baking sheet and roast until the temperature registers 160 degrees, 35-40 minutes. Let cool, then remove an discard the skin, and cut the meat from the bone and cut into two inches pieces, Reduce the oven temperature to 350 degrees.

Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Stir I the flour and cook until it begins to turn brown, about 1 minute. Stir in the milk, broth and lemon zest and ring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a bowl (discard the vegetables), stir in the chicken and scallions and season to taste with salt and pepper. Let the filing cool about 30 minutes.

Pour the filing into the pie shell and sprinkle with the cheese. Top with the remaining dough. Press the top and bottom crusts together. Crimp the dough evenly around the edge of the pie, using your fingers.

Cut four 2 inch slits in the top of the dough, bush with the beaten egg, and bake until the crust is deep golden brown, 45-55 minutes. Let cool 10 minutes and serve.