Ingredients
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Crust
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2.5 Cups Flour
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1 Cup Chilled Butter
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.5 Teaspoon Salt
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.5 Cup Cold Water
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Filling
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2 Carrot
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3 Celery
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1 Onion
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1 Clove Garlic
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2 Cups Chicken Broth
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4 Tablespoons Flour
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4 Tablespoons Butter
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1 Cup Frozen Peas
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3 Chicken ThighsAbout .5 - .75 Pounds
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Egg Wash
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1 Egg
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2 Tablespoons Water
Directions
- Make the Crust: Cut the butter into small cubes and mix with salt and flour. Using a pastry blender, fork, or food processor, cut the butter into the flour until it resembles coarse sand. Add the water a little at a time until the dough comes together and has formed a ball. Cut the ball in half and cover one half with plastic wrap and refrigerate until ready to use in step 6. With the other ball of dough, roll it out into a 10-11 inch circle that is about 1/4-1/3 inch thick. Press the dough into a 9-inch pie pan and trim edges. Cover with plastic wrap and place in the freezer for 20 minutes.
- Prepare Ingredients: Preheat oven to 375°. Peel and dice carrots and onion into 1/4 inch pieces. Dice the celery into 1/4 inch pieces. Mince the garlic. Cut chicken thighs into 1/2 inch pieces. In a small bowl, mix together the egg and water for the egg wash.
- Saute the Vegetables: In a large skillet or pot heat a small amount of oil over medium heat. Once the oil is hot, add in the carrot, onion, celery, and garlic and saute for 4-5 minutes stirring constantly. Add the chicken and cook for 4-5 minutes more until the vegetables have softened to the point that you can easily cut them your spoon or knife. Be careful not to burn the vegetables, you can turn down the heat if your stove seems to be cooking too hot.
- Pre-bake Crust:
- While your vegetables and chicken are cooking, remove the pie pan from the freezer and press a layer of tin foil over the dough. Fill the tin foil with uncooked rice or beans to act as a weight for the dough and place it into the preheated oven for 10 minutes (note, if you do not have rice or beans, you can just put the foil over the dough and bake it as is. There may be some bubbles that form but you can pop them after cooking).
- Remove the crust from the oven and take out the rice or beans and remove the foil (note, you can reuse the rice or beans for another recipe, you do not need to discard them). Place the uncovered crust back into the oven for 5-8 minutes more until you begin to see the crust turning slightly brown. Remove from the oven and set aside for step 6.
- Finish Filling: Once the vegetables are soft, add the butter and flour and cook and stir until the butter is melted and the flour has coated everything. Add the broth slowly while stirring to ensure there are no lumps. Add the peas and cook and stir for 3-4 minutes until the sauce has thickened. Add salt and pepper to taste. At this point, you can also add 1-2 teaspoons of chicken bullion depending on how flavorful your broth was to begin with. The bullion isn’t necessary but it can add flavor if you find that it tastes a little bland.
- Assemble Pie: Pour the filling into the prebaked crust. Remove the other half of the uncooked dough from the refrigerator and roll it out into a rectangle that is approximately 9 inches by 10 inches and is 1/4-1/3 inch thick. Using a pizza cutter or knife cut the dough into even strips that are 3/4 – 1 inch thick. Place the dough in a lattice pattern on top of the filling by lifting and weaving the dough over the top. Seal the edges by pressing on them with your fingers or a fork. Brush the entire top of the crust with the egg wash mixture. and place in the oven to bake for 35-45 minutes. Check the pie at about 20 minutes and cover with foil if it seems to be getting too dark. The finished product should be golden brown without any burnt spots.
Meal Prep Tip:
By baking the bottom pie crust before adding the filling, you ensure that the crust is firm and flaky and doesn’t get soggy. This allows you to store the pie for 2-3 days in the fridge before the texture starts to go downhill. The pie can be stored in the fridge for up to 5 days after baking but be warned, the crust may not have the same texture.
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