Deep South Double Crust Chicken Pie
Traditional savory chicken stew encased in two layers of buttery, lard-based flaky pastry.
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Ingredients
- 4 pounds Whole roasting chicken, broken down into pieces
- 4 cups All-purpose flour
- 1 cup Cold leaf lard, cubed
- 1/2 cup Unsalted butter, chilled and cubed
- 1/2 cup Heavy cream
- 3 cups Chicken stock, homemade preferred
- 1 large Yellow onion, finely diced
- 2 cups Carrots, peeled and sliced into rounds
- 3 stalks Celery stalks, diced
- 1 tablespoon Fresh thyme leaves
- 3/4 cup Ice water
- 1 large Egg yolk for wash
Instructions
- 1
Prepare the pastry by cutting the cold lard and butter into the flour and a teaspoon of salt until pea-sized crumbs form; gradually add ice water until the dough just holds, then chill for 2 hours.
- 2
Poach the chicken pieces in the stock with thyme until just tender, then remove the meat from the bones, shredding it into large bite-sized chunks.
- 3
Sauté the onions, carrots, and celery in a separate pan with a bit of butter until softened, then whisk in 4 tablespoons of flour to create a light roux.
- 4
Slowly whisk the poaching liquid and heavy cream into the roux, simmering until the sauce is thick enough to coat the back of a spoon.
- 5
Roll out half of the chilled pastry and line a deep 9-inch ceramic dish, ensuring the dough hangs slightly over the edges.
- 6
Fold the shredded chicken and vegetables into the thickened sauce, season heavily with black pepper and salt, then pour the mixture into the pastry-lined dish.
- 7
Roll out the remaining pastry, place it over the filling, crimp the edges tightly to seal the bottom and top crusts, and cut three large steam vents in the center.
- 8
Brush the top with egg wash and bake at 400°F for 45-55 minutes until the crust is a deep golden brown and the filling is bubbling through the vents.
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