Monday, March 01, 2010

Just Chicken Pie

from Cook's Country Lost Recipes

Notes: I added mushrooms to the recipe, cooking them in the butter before the celery. I also opted not to strain out the vegetables from the sauce. I also used chicken thighs instead of breasts.

Serves 6 to 8

2 ½ pounds bone-in, skin-on split chicken breasts
salt and pepper
8 T (1 stick) unsalted butter
1 celery rib, chopped fine
2 garlic cloves, minced
1/3 cup all-purpose flour
1 (12-oz) can evaporated milk
2 cups low-sodium chicken broth
1 t grated lemon zest
3 scallions, chopped
2 (12-in) rounds pie dough, one round fitted into a 9-in pie plate and one round chilled
3/4 cup shredded sharp cheddar cheese
1 large egg, beaten

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Cover a rimmed baking sheet with foil.

2. Pat the chicken dry with paper towels and season with salt and pepper. Place on the prepared pan, skin side up, and roast until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 35 to 40 minutes. Let cool to room temperature, discard the skin, cut the meat from the bone, and shred it in to 2-inch pieces.

3. Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook until it begins to brown, about 1 minute. Stir in the milk, broth, and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a bowl (discard the vegetables), stir in the chicken and scallions, and season with salt and pepper. Cool the filling 30 minutes.

4. Spoon the filling into the pie shell and sprinkle with the cheese. Top with remaining circle of dough. Trim all but ½ inch of the dough overhanging the edge of the pie plate. Press the top and bottom crusts together, then tuck the edges underneath. Crimp the dough evenly around the edge of the pie, using your fingers.

5. Cut 4 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.

1 comment:

Mary said...

Hi Meagan,

This looks so good. Would love to try it sometime. Look forward to meeting you this weekend in Austin.

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