Flaky Chicken Pie

by

There’s something undeniably comforting about a homemade pie, especially when it’s as flaky and sumptuous as this Chicken Pie. From the buttery, golden crust that shatters beautifully at the touch of a fork to the rich, savory filling that’s both hearty and comforting, this pie is a testament to the simple pleasures of home cooking. It’s a dish that brings together the tenderest chicken pieces, enveloped in a smooth, flavorful sauce, all encased in a pastry that’s both crisp and tender. Perfect for a family dinner, a gathering of friends, or simply as a satisfying solo treat, this pie turns an ordinary meal into an occasion.

The joy of making (and eating) this Flaky Chicken Pie lies not just in its taste but also in its presentation. The golden-brown crust, brushed with a light egg wash, offers a hint of shine and a promise of what’s to come. As you slice through, the steam releases, carrying with it the aroma of spices, butter, and baked goodness – a true feast for the senses. Accompany this pie with a simple green salad or steamed vegetables, and you have a meal that’s both balanced and indulgently satisfying. Whether you’re an experienced baker or trying your hand at pie-making for the first time, this recipe is a wonderful way to explore the pleasures of baking from scratch.

Full Recipe:

Ingredients:
Pie Dough:

  • 500g all-purpose flour (4 cups)
  • 250g butter (2 sticks + 2 tablespoons), cold and cut into cubes
  • 1½ teaspoon salt (8g)
  • 1/2 cup + 2 tablespoons water, cold

Filling:

  • 500g chicken breast (2 medium breasts), diced
  • Handful of onions, chopped
  • 1 chicken bouillon cube
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 cup water
  • ½ teaspoon chicken seasoning
  • ½ teaspoon cayenne pepper
  • 1 ½ tablespoon all-purpose flour
  • 1 ¼ cup water

Extra:

  • One egg, beaten (for egg wash)

Instructions:

Prepare the Pie Dough:

  1. In a large bowl, combine the flour and salt.
  2. Add the cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the cold water and mix until the dough comes together. Do not overwork the dough.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling:

  1. In a pot, cook the diced chicken breast with the chopped onions, chicken bouillon cube, salt, garlic powder, and 1 cup of water until the chicken is cooked through.
  2. Add the chicken seasoning and cayenne pepper to the cooked chicken.
  3. In a small bowl, mix 1 ½ tablespoon of flour with 1 ¼ cup of water until smooth. Add this mixture to the chicken and cook until the sauce thickens. Set aside to cool.

Assemble the Pie:

  1. Preheat your oven to 200°C (400°F).
  2. Roll out two-thirds of the pie dough on a floured surface to fit your pie dish.
  3. Transfer the rolled-out dough to the pie dish and gently press it into the bottom and sides of the dish.
  4. Fill the pie crust with the cooled chicken filling.
  5. Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal.
  6. Cut a few slits in the top crust to allow steam to escape.
  7. Brush the top crust with the beaten egg for a golden finish.

Bake:

  1. Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  2. Let the pie cool for a few minutes before serving.

Prep Time: 45 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 20 minutes

Kcal: 425 kcal per serving | Servings: 6 servings