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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
2 1/2 lb. bone-in, skin-on split chicken breasts
salt and pepper
1/2 c. butter
1 stalk celery, minced
2 cloves garlic, minced
1/2 c. all-purpose flour
1 1/2 c. evaporated milk
2 c. chicken broth
1 tsp. grated lemon rind
3 scallions, chopped
pastry dough for double-crust pie
3/4 c. shredded Old Cheddar cheese
1 egg, beaten, for brushing the top of the pie
Preheat the oven to 400F.
Halve pastry dough; roll out each half and line a 9-inch pie plate with one piece. Chill the other until needed.
Cover a rimmed baking sheet with foil.
Pat chicken dry with paper towels and season with salt and pepper.
Place on prepared baking sheet, skin-side up, and roast at 400F for 35 to 40 minutes.
Let cool to room temperature, remove and discard skin.
Cut meat from the bone and shred chicken into 2-inch pieces.
Reduce temperature to 350 degrees.
Melt butter in a large saucepan over medium heat.
Add celery and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in flour and cook until it begins to brown, about 1 minute. Stir in milk, broth, and lemon rind and bring to a boil.
Reduce heat to low and simmer until thickened, about 5 minutes.
Strain sauce into a large bowl; discard vegetables, stir in chicken and scallions, and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
Spoon chicken mixture into pie shell and sprinkle with cheese.
Top with remaining chilled circle of pastry dough.
Trim all but 1/2 inch of the dough overhanging the edge of the pie plate.
Press the top and bottom together, then tuck the edges underneath. Crimp the dough evenly around the edge of pie using fingers.
Cut four 2-inch slits in the top of the dough, brush with beaten egg.
Bake at 400F for 45 to 55 minutes, or until the crust is deep golden brown.
Let cool 10 minutes before serving.
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CHICKEN PIE - CHEDDAR AND ONION
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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
2 1/2 lb. bone-in, skin-on split chicken breasts
salt and pepper
1/2 c. butter
1 stalk celery, minced
2 cloves garlic, minced
1/2 c. all-purpose flour
1 1/2 c. evaporated milk
2 c. chicken broth
1 tsp. grated lemon rind
3 scallions, chopped
pastry dough for double-crust pie
3/4 c. shredded Old Cheddar cheese
1 egg, beaten, for brushing the top of the pie
Preheat the oven to 400F.
Halve pastry dough; roll out each half and line a 9-inch pie plate with one piece. Chill the other until needed.
Cover a rimmed baking sheet with foil.
Pat chicken dry with paper towels and season with salt and pepper.
Place on prepared baking sheet, skin-side up, and roast at 400F for 35 to 40 minutes.
Let cool to room temperature, remove and discard skin.
Cut meat from the bone and shred chicken into 2-inch pieces.
Reduce temperature to 350 degrees.
Melt butter in a large saucepan over medium heat.
Add celery and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in flour and cook until it begins to brown, about 1 minute. Stir in milk, broth, and lemon rind and bring to a boil.
Reduce heat to low and simmer until thickened, about 5 minutes.
Strain sauce into a large bowl; discard vegetables, stir in chicken and scallions, and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
Spoon chicken mixture into pie shell and sprinkle with cheese.
Top with remaining chilled circle of pastry dough.
Trim all but 1/2 inch of the dough overhanging the edge of the pie plate.
Press the top and bottom together, then tuck the edges underneath. Crimp the dough evenly around the edge of pie using fingers.
Cut four 2-inch slits in the top of the dough, brush with beaten egg.
Bake at 400F for 45 to 55 minutes, or until the crust is deep golden brown.
Let cool 10 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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