For the pictured pies, I used Puff Pastry for the crusts although I use either Pillsbury Pie crusts or the Puff Pastry crusts.
I just realized that the original recipe I have always used for my Chicken Pies is slightly different than the one that has been on the blog. I “assumed” the recipe on Pillsbury’s web site (which I copied and pasted onto my blog because I was too lazy to type it) would be the same as the one which I had cut out from their pie crust box, lo, those many years ago.
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| My “original” recipe… it’s really, really old! |
Well, it is not the same. It’s slightly different. Pillsbury has once again changed their recipe and now has included a video which I watched. I realized I do a few things differently and one thing I DO do which I had not mentioned in the recipe.
I found out the recipe was different by making it after having printed the recipe from my blog one day when I was at somebody else’s house. It’s still good – only the milk and chicken broth quantities are slightly different – it just was not quite what I had always made and had my mouth all set for (y’all).
So here is the recipe from that cut-out piece of cardboard box which I actually use every time I make my old faithful Chicken Pie, with just a few variations. (You’d think I’d remember the quantities, but I do not!)
So here is how I actually make my Chicken Pies.
For 2 Pies:
Either (2) Pillsbury Pie Crusts or (2) Puff Pastry crusts. Take them out of the freezer when you begin so they can defrost and soften. I do not use a bottom crust any more because it was always soggy for leftovers, and who needs that, right? Besides, that means less carbs and that’s a good thing.
Filling:
2/3 C butter
2/3 C chopped onion (I usually use a red onion, but any kind will do)
2/3 C all-purpose flour
1 tsp salt
1/2 tsp pepper
3 C chicken broth or stock
1-1/3 C milk
4 C cooked, shredded chicken. (I always use one whole Rotisserie Chicken, skinned and deboned, minus the wings, ’cause there ain’t no meat on them wings!)
4 C frozen vegetables – any kind you like!
1. Preheat to 425
2. Make your rue:
- In a deep, large frying pan, melt butter over medium heat
- Add onion; cook 2 minutes or until tender.
- Add the flour, salt and pepper, stirring constantly until well blended.
- Gradually add the milk and chicken stock, stirring constantly until it thickens and gets nice and bubbly.
3. Add veggies and chicken. Mix well. Pour into the pie plates.
4. Unroll your pie crusts (roll out with a rolling pin and a little flour if needed) and put on top. Fold under the crust and pinch out/flute however you like.
5. Cover the edges of the pie crusts to protect from browning too much. (I use my Pampered Chef Pie Crust Shields which I would never be without, but before I had them I just used foil around the edges. I leave the shields on for the entire baking time and they always come out perfect.)
6. Cut a few vents on top.
7. Whisk an egg and lightly paint the crusts to give them a nice golden, glisten-y look when they’re done.
8. Bake 30-40 minutes.
I always let the pies rest for about half an hour before eating. Since I do not use bottom crusts anymore, I have to use a spoon for dishing it out onto plates.
Enjoy!
