Best Chicken Pie Recipe

Ingredients for Best Chicken Pie

• Whole Chickens
• Chicken Breast
• 1 cup chopped potatoes
• Frozen Peas
• 1 medium onion, chopped
• 1 cup chopped carrots
• Salt And Pepper
• 1 tbsp onion powder
• 2 1/2 cups all-purpose flour
• 1 cup cold shortening
• 1 tsp salt (plus additional for seasoning)
• Egg

How to Make Best Chicken Pie

1. Preheat oven to 350°F (175°C).
2. In a large pot, combine 1.5 lbs whole chicken pieces and 1 lb boneless, skinless chicken breasts. Add enough water to cover completely. Add 1/2 medium onion, chopped, and season generously with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is very tender and easily falls off the bone.
4. Remove chicken from pot and reserve the cooking liquid. Let the chicken cool completely, then shred the meat from the bones, discarding the skin and bones.
5. In a separate pot, cook 1 cup chopped carrots and 1 cup chopped potatoes in 2 cups of the reserved chicken broth until tender (approximately 15-20 minutes). Season with salt and pepper.
6. Remove vegetables from the broth and set aside to cool completely.
7. In the same pot, add the remaining 1/2 medium onion, chopped, and bring to a simmer. Cook until softened, about 5 minutes.
8. Reduce the chicken and vegetable broth by half over medium heat, skimming off any fat.
9. Stir in 1 tbsp onion powder. Taste and adjust seasoning with salt and pepper.
10. In a small bowl, whisk together 1 cup all-purpose flour and 1 cup cold water until smooth to create a slurry.
11. Slowly whisk the slurry into the reduced broth, cooking until the gravy thickens (approximately 5-7 minutes). Remove from heat and let cool completely.
12. In a 9x13 inch baking dish, combine the shredded chicken, cooked vegetables, and 1 cup frozen peas.
13. Pour the cooled gravy over the chicken and vegetable mixture, stirring gently to combine.
14. **Prepare the crust:** In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup cold shortening. Cut the shortening into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.
15. Gradually add 1/4 cup ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
16. Turn the dough out onto a lightly floured surface and form into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
17. Roll out the dough to fit the baking dish. Place the dough over the filling, crimp the edges, and cut several slits in the top to allow steam to escape.
18. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If using a frozen pie, bake for 70-75 minutes.