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.