While this recipe may be from scratch, it's definitely one that you can take some shortcuts on if you don't have time (using frozen vegetables, rotisserie chicken, and pre-made pie crust are all good substitutions). Everything is made in the cast iron pan which makes for easier cleanup, and the pie crust recipe is the same one that I used in Gram's rhubarb pie recipe. There's a lot of steps but it's not difficult, just time-consuming!
Ingredients (Pie Crust):
3 cups flour
1 T sugar
1 tsp salt
1 cup cold butter
1 egg in measuring cup, add milk or cold water until it reaches 1/2 cup then beat
Ingredients (Filling):
2 cups cooked chicken (if starting fresh, I used 3 bone-in chicken thighs)
2 cups diced carrots (1/2" pieces)
2 cups diced potatoes
1 cup diced onion
1 cup frozen peas
chicken broth
2 T flour
2 T butter or oil
2-3 cups chicken broth
1/2 cup sour cream
salt/pepper to taste
2 T each of fresh rosemary and thyme
4 T minced garlic
Instructions (Pie Crust):
1) Combine all ingredients except for egg/water. Use a food processor or pastry cutter and combine until the butter is the size of peas and the dough is crumbly
2) Add the egg/water and mix until a dough forms, try to limit how much you use your hands so the butter doesn't melt.
3) Divide into 2 equal parts, roll into balls and wrap in saran wrap. Chill in the fridge for at least 30 minutes before rolling. The second dough ball can be stored in the fridge for 5 days, or you can roll it and place in a pie pan then plastic bag and store in the freezer 2-3 months
Instructions (Filling):
1) Season chicken with salt/pepper and any other seasonings you like then cook in the cast iron pan until almost cooked through. It will finish cooking in the oven.
2) While chicken is cooking, chop all the vegetables, herbs (if using fresh), and garlic and set aside.
3) Remove the chicken then add all the vegetables except the peas, season with salt/pepper and the fresh herbs. Cook on medium-low for 10 minutes until they soften slightly. Add the garlic and cook for 1 minute, keep stirring so it doesn't burn
4) Add butter/oil if needed, then add 2 T flour and stir until the flour is incorporated. Mix in hot chicken broth and increase heat to medium, stir until thickened then add sour cream. Add more broth if too thick.
5) Mix in the chicken (chopped into small pieces) and frozen peas
6) Roll out pie dough so it is slightly larger than the circumference of the pan. Place dough over the top, press dough along the inside of the pan (I don't let it hang over the side), and cut an "X" in the middle to allow steam to escape. Brush the top with egg wash so the crust can brown on top.
7) Bake 375 F for 35-45 minutes until the crust is golden brown (I increased the heat to 400 for the last 10 minutes)
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