Ingredients for Maine Chicken Pie
- Pastry For Double Crust Pie
- Stewing Chicken
- Water
- Kosher Salt
- 1 large onion, chopped
- Carrot
- Celery
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- Onion Salt
- Celery Salt
- Pepper
- Yellow Food Coloring
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How to Make Maine Chicken Pie
- Preheat oven to 375°F (190°C).
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and 2 chopped carrots and cook until softened, about 5 minutes.
- Add 3 lbs bone-in, skin-on chicken thighs, 4 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 1 hour, or until chicken is cooked through.
- Remove chicken from the pot and let cool slightly. Shred the chicken, discarding skin and bones.
- In a separate bowl, whisk together 1/4 cup all-purpose flour and 1/2 cup milk until smooth. Gradually whisk this mixture into the simmering broth, stirring constantly until thickened.
- Stir in 1 cup frozen peas and the shredded chicken. Season to taste with additional salt and pepper.
- Pour the chicken mixture into a 9x13 inch baking dish.
- In a medium bowl, mix 1 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, mixing until the dough just comes together.
- Roll out the dough on a lightly floured surface to fit the baking dish.
- Place the dough over the chicken filling.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
6g
Fat
39g
Carbs
3g
