Chicken Pie(Club Member: Terah Smith)
A hearty chicken pie with tender chicken, flavorful broth, and flaky crust, topped with slices of oleo. Perfect for comforting family dinners and special occasions.
Ingredients
Instructions
- Measure and sift the flours. Mix flour with shortening and ice water to form four balls.
- Roll each ball out thin, cut into dumplings, and save enough dough for the top crust.
- Bring broth to a boil in a large pot; add the cooked chicken and drop the dumplings into the broth.
- Pour the chicken and broth mixture into a baking dish. Place the top crust over the filling and slit in several places.
- Lift the edges of the crust around the dish and add 1/4 cup of milk at each lifted spot.
- Place thin slices of oleo on top of the crust. Bake in a 400°F oven until the crust is golden brown.
Tips & Substitutions
For a flakier crust, consider chilling the shortening before mixing it with the flour. You can substitute half the shortening with butter for added flavor. If you prefer a heartier version, add vegetables like peas or carrots to the filling. To simplify the process, pre-made dumplings can replace your homemade ones. Alternatively, use rotisserie chicken for a quicker prep.
Serving Suggestions
Serve the chicken pie warm with a side salad or steamed vegetables for a balanced meal. It pairs beautifully with low-fat classic chicken noodle soup for a comforting dinner. For a hearty brunch option, consider serving it alongside a fruit salad or muffins. Garnish with fresh herbs for an extra touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pie in a preheated oven at 350°F for about 20-25 minutes, or until heated through. Cover with foil to prevent the crust from over-browning. For best results, avoid microwaving as it can make the crust chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pie(Club Member: Terah Smith) contains roughly 423 calories, with 7g protein, 50g carbohydrates, and 22g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 469mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it is thoroughly cooked before deboning. Boil it until fully cooked, which may take longer than fresh chicken. Allow it to cool before deboning for easier handling.
What can I use instead of self-rising flour?
If you don’t have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and a pinch of salt to each cup of all-purpose flour. This substitution will help achieve a similar rise in the crust.
How do I make the crust more flavorful?
To enhance the flavor of the crust, consider adding herbs like thyme or rosemary to the dough. You can also use a combination of butter and shortening for a richer taste. Additionally, brushing the crust with an egg wash before baking gives it a beautiful golden color and enhances flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).