Step-by-step instructions
Preparing the Pastry
- In a large bowl, whisk together the flour and salt.
- Add the cold butter pieces and, using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, starting with a tablespoon at a time, mixing just until the dough comes together.
- Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
Preparing the Filling
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).
- Stir in the shredded chicken and mixed vegetables, cooking for another 2-3 minutes.
- Sprinkle the flour over the mixture and stir to coat everything evenly.
- Gradually add chicken broth, stirring constantly until the mixture thickens.
- Mix in the heavy cream and dried thyme. Season with salt and pepper to taste. Remove from heat and allow the filling to cool slightly.
Assembling the Pies
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie pan, then transfer it carefully to the pan.
- Spoon the chicken filling into the pastry-lined pan.
- Roll out the second disc of dough to cover the top of the pie. Trim excess dough, crimp the edges to seal, and cut a few slits in the top crust for steam to escape.
- Brush the top with the egg wash (beaten egg mixed with water).
Baking
- Place in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for a few minutes before slicing and serving.
Best ways to enjoy it
Serve your chicken pies warm with a side salad or steamed vegetables for a complete meal. They can also be paired with a classic coleslaw for a crunchy contrast. For the ultimate comfort experience, consider serving them with homemade gravy for dipping—delicious!
Storage and reheating tips
To keep your chicken pies fresh, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. If you want to save them for a longer period, they freeze beautifully! Wrap them tightly in plastic wrap and then aluminum foil; they can be frozen for up to 3 months. To reheat, simply bake them in the oven at 350°F (175°C) until warmed through.
Helpful cooking tips
- Make sure your butter is cold to achieve a flaky crust; room-temperature butter will make the dough greasy.
- For extra flavor, consider adding herbs like rosemary or parsley to the filling.
- If you find the crust difficult to roll out, you might want to let it sit out for a minute before working with it, or use a bit of flour on your rolling surface to prevent sticking.
Creative twists
While this recipe is delicious as is, don’t hesitate to add your own twist! Try swapping in different vegetables based on the season or toss in some cheese for a richer filling. You could also experiment with spices—curry powder or cumin could give your chicken pie a delightful flavor boost.
FAQs
What’s the prep time for chicken pies?
Typically, the prep time is about 30 minutes, and the chilling time for the dough is an hour. Baker’s note: Total time can be around 1.5 to 2 hours if you include cooling and baking.
Can I use store-bought dough instead?
Absolutely! If you’re short on time, using store-bought pie crust can save you a lot of effort while still yielding delicious results.
How can I make this dish gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend, ensuring that the other ingredients you use (like broth and cream) are also gluten-free. Just be cautious with the measurements as gluten-free flours can behave differently.
With its heartwarming flavors and customizable fillings, this chicken pie recipe is sure to become a staple in your kitchen! Enjoy the process, and happy cooking!
