Magic Chicken Pie (Feeds 10–12)

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Magic Chicken Pie (Feeds 10–12)

Ingredients:

For the Filling:

  • 4 tbsp butter
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup chopped celery
  • 1½ cups chopped carrots
  • 1½ cups frozen peas
  • 1 cup corn (fresh or frozen)
  • 4 cups cooked, shredded chicken (rotisserie or roasted)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • ½ tsp smoked paprika (optional)
  • ¼ cup all-purpose flour
  • 3½ cups chicken broth
  • 1½ cups heavy cream or whole milk
  • 2 tbsp chopped fresh parsley (optional)

For the Crust (Double Batch Pie Crust or Biscuit Topping):

  • 3½ cups all-purpose flour
  • 1½ tsp salt
  • 1 tbsp sugar (optional)
  • 1½ cups cold unsalted butter (cubed)
  • ¾ to 1 cup ice water

OR use store-bought pie crusts (4 crusts) or biscuit dough if preferred.

Instructions:

1. Prepare the Crust:

  • In a large bowl, whisk flour, salt, and sugar.
  • Cut in the butter using a pastry cutter or fork until crumbly.
  • Add ice water a little at a time, mixing until the dough comes together.
  • Divide into 2 discs, wrap in plastic, and chill for at least 1 hour.

2. Make the Filling:

  • In a large pot or deep skillet, melt butter and olive oil over medium heat.
  • Add onions, garlic, celery, and carrots. Cook until soft (7–8 minutes).
  • Stir in peas, corn, and shredded chicken.
  • Season with salt, pepper, thyme, and paprika.
  • Sprinkle flour over the mixture and stir to coat.
  • Gradually add chicken broth, stirring constantly to avoid lumps.
  • Stir in cream and bring to a simmer. Cook until thickened (6–8 minutes).
  • Remove from heat. Stir in parsley. Let cool slightly.

3. Assemble the Pies:

  • Preheat oven to 400°F (200°C).
  • Roll out crusts and line 2 deep 9″ pie dishes or one large 13×9″ baking dish.
  • Divide filling between the crusts.
  • Top with second crusts (or biscuit dough), sealing and crimping the edges.
  • Cut a few slits in the top crust to vent.

4. Bake:

  • Bake for 35–45 minutes or until crust is golden brown and filling is bubbling.
  • Let rest for 10–15 minutes before slicing.

Serving Ideas:

  • Serve with a crisp green salad or roasted veggies.
  • Leftovers keep well refrigerated for up to 4 days or can be frozen.

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