Chicken Pie

The bambino asked to watch “Chicken Run” Sunday morning, and then made a request for Chicken Pie, since those are featured rather prominently in the movie. I have never been a fan of pot pies–Frankly, they creep me out. Then again, I immediately think of the Banquet or Swanson varieties, which really aren’t that good. Not to mention, the traditional veggies that go into pot pies (cooked carrots, onions, peas) are all ones I loathe. So I went looking for something minus the veg, but still in pie form. Most of what I found was either too bland, or single crust. I wanted an actual double-crust chicken pie, without a biscuit-type crust. Since I couldn’t find what I wanted, I came up with my own.

Chicken Pie

A simple Chicken Pie.

Chicken Pie 2

It’s a little time-consuming, but I did use a shortcut:

Pappy's Pie Dough

And I had to poach chicken breasts, but that’s easy enough. Just drop thawed chicken breasts into boiling water, then cover and simmer for 15 minutes.

Yield: 6-8

Chicken Pie

Chicken Pie
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour


  • 2 prepared pastries for pie crusts-Homemade, store-bought, or even puff pastry
  • 1/4 C butter (half a stick)
  • 1/4 C flour
  • 1/2 C milk
  • 1 C chicken broth
  • 1 tsp. onion powder
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried sage
  • 3 C cooked chicken, chopped or shredded
  • salt & pepper to taste


Preheat the oven to 400 degrees F. Line the bottom of a 9-inch deep dish pie pan with one of the pastries.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour, and cook, whisking constantly, until the roux is browned and nutty-smelling. Slowly whisk in the milk and chicken broth, then bring to a boil. Reduce heat to medium-low, then cook until thickened slightly. Add in the onion powder, thyme, sage and the chopped chicken. Cook 1-2 minutes, then season with salt & pepper as necessary.

Spoon the mixture into the pie plate, then top with the other pastry, crimping the edges together. With a sharp knife, cut 2-4 slits in the top, then bake for 30-35 minutes, or until the crust is golden brown.

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I will say that having used the frozen dough, when it comes to pie crust, the colder the better! I think I let it sit out a little too long, because it was a bit of a pain to try and flute the edges. I did refrigerate the bottom crust while I worked on the filling and rolled out the top but it was still more difficult to work with than I anticipated. I think I should’ve let the filling cool a bit before I added it, and since the pie innards were a bit runny, I didn’t let the “gravy” thicken up as much as I should’ve–It was later than I thought when I started, so I was trying to get dinner on the table at a reasonable time. Still, that just meant mashed potatoes on the side, with some help from my little sous chef:

Bambino peeling potatoes
For it being his first time peeling potatoes, he did pretty well.

Pie & Mash

The pie sort of fell apart after cutting into it. All in all, though, it was delish! And I’m going to recommend Pappy’s Pie Crust. For one, you get 4 rounds of dough. For another, they’re made with lard, which yes, it’s kind of gross when you think about where it comes from, but man does it make a crisp, flaky pie crust! Plus, it’s made in Minneapolis, which is at least regional, for anyone who cares about that sort of thing.

For those who are wondering, as I suspected, my CT scan came back fine. The funny thing is, so did the secondary thyroid test. I jumped the gun in thinking I have Hashimoto’s Disease. They’re going to repeat the thyroid testing in 6 weeks to see if my TSH level is still high. If it is, I’m guessing I’ll go on medication at that point. But I won’t know any more until sometime next month!