Chicken Pie with All Butter Crust
This Chicken Pie is the ‘I can’t believe I made this chicken pie, pie!!
It’s great for left overs, and if you have a pre-cooked chicken from the grocery store, use that and save some time! They have so much flavour. I used that and left over milk chicken from the Christmas dinner. Beautiful flavour and texture!! You can use any crust, I used this one. It’s very good, very flakey and comes out of the pan easily and golden brown.
ALL Butter Crust
3 cups flour (I used All Purpose Flour)
1 teaspoon salt (I used salted butter so used 1/2 teaspoon salt)
1 1/2 cup cold butter 340 grams (cubed and put in freezer while I got things ready)
1 beaten egg
5 TBSP iced water I needed to add 2 more tbsp when i was kneading it.. I used a mist bottle for dry bits, that worked great!
1 TBSP white vinegar I used apple cider vinegar
I added 1 teaspoon white sugar. (I’m not sure why.. maybe that’s just for sweet pies? Added it anyway!)
In a large bowl gradually work the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs. I ended up gently flattening the butter into the flour with my fingers.
In a small bowl, beat the egg with a fork and pour it into the flour mixture, bringing it all together gently. Add the cold water one TBSP at a time, salt, and vinegar. Stir together until all the ingredients are incorporated.
Divide the dough in half and form loosely into balls and place each portion in a plastic wrap. Chill in freezer 10-15 minutes. It sounds easy but this wasn’t the case for me! The dough was dry… and hard to bring together, but in the end, I guess it did okay, it was fantasticly flakey!
I didn’t divide in half, I used more for the bottom crust, and will use even more next time so I can get a nicer edge on the pie.
For a 10″ cast iron pan
Lightly butter the skillet bottom and sides, wipe off excess.
Add bottom crust to pan.
Fill with chicken mixture.
Add top crust. Join the bottom and top crusts to seal and crimp edges.
Beat one egg, brush over top crust. Slice slits in top crust. (I didn’t do the egg wash.)
Back at 350 for approximately 55 minutes. (I set the timer for 40 minutes ad kept going up 5 minutes until the crust was golden.)
Let sit before you slice. Enjoy!!
Saute whatever vegetables you have on hand. Mushrooms, onions, green beans, green pepper.
Add Shredded chicken and combine with vegetables.
I added gravy and a can of cream of mushroom soup with some chicken bullion. (Or use cream of chicken soup.) I added left over steamed carrots at the end with frozen peas.
Roll out the pie dough. It sure didn’t cooperate, but it sure does taste good!
Put filling in pie pan.
Add top, seal and crimp edges and slice vents. Bake at 350 for about an hour.
