Roast Chicken & Thyme Pie
3h+
4h+
21
This savory pie is the ultimate comfort food and a true crowd-pleaser. It's hard to go wrong with roasted chicken, veggies and herbs baked in a creamy sauce. This recipe is made with the All-Butter Pie Crust and is best served bubbling hot, fresh out of the oven on a chilly day. To make it easier, the dough can be made up to 3 days in advance and stored in the refrigerator.
This recipe is inspired by old-fashioned Chicken Pot Pies – and it's a recipe that's been perfected over the years. The American Pie Company started out by baking pies and other American comfort foods to ward off homesickness. This recipe is oozing "food hugs" to whoever needs one, and fills a home with heavenly scents.
Ingredients
Whole Chicken
1Chicken Broth
1½ cupsHeavy Cream
½ cupOlive Oil
3tbspCarrot
4Celery
3 stalksMedium Onion
1Garlic
1 cloveButter
1tbspAll-Purpose Flour
2tbspPicked Thyme
7 sprigsPicked Rosemary
3 sprigsEgg Yolk
1Flaky Salt
2tspGround Black Pepper
1tspSalt
1tbspWater
1tbsp
All-Butter Pie Crust
Cubes of Cold Butter
225gAll-Purpose Flour
300gSalt
½tspCold Water
100ml
Equipment
Rolling Pin
Pie Pan
Brush
Dough Cutter
Roast Chicken & Thyme Pie
The American Pie Company
Preheat oven to 355ºF
Place chicken in a roasting pan and drizzle with 2tbsp of olive oil
Sprinkle with 1tsp of salt
Roast the chicken for 1h, until the juices run clear. Remove from the oven and cool slightly
Add 300g of all-purpose flour to a large bowl
Add ½tsp of salt and mix
Add 225g of cold, cubed butter
Quickly cut the butter into the flour mixture until pearl size beads are formed
Add 100ml of cold water, 50ml at a time. Stir to incorporate
Quickly and firmly knead the dough until it comes together. Divide into two equal pieces and form two balls
Wrap each ball in cling film and flatten slightly
Refrigerate for at least 30m until chilled and smooth
Remove the meat from the bones while breaking into large chunks. Reserve
Peel and dice 4 carrots. Place in a bowl
Dice 3 stalks of celery. Add to the bowl
Peel and dice 1 medium onion. Add to the bowl
Mince 1 clove of garlic. Reserve separately
Pick 4 sprigs of thyme
Pick 3 sprigs of rosemary
Chop herbs. Reserve separately
Add 1tbsp of olive oil to a heavy bottom pot on medium heat
Add 1tbsp of butter and melt
Add the garlic and cook until the butter is golden brown
Add the vegetables and stir
Cover the pot and cook for 10m until vegetables are slightly tender. Stir occasionally
Add the chicken and stir to combine
Add 2tbsp of all-purpose flour
Add 2tsp of flaky salt and 1tsp of ground black pepper
Add the chopped herbs
Stir to incorporate all ingredients
Add 1½cups of chicken broth. Stir to dissolve the flour. Cover and simmer for 5m until broth thickens
Add ½cup of heavy cream. Simmer for 10m to cook flour, stirring constantly
Transfer the filling to a shallow baking pan
Place baking pan in the refrigerator to cool completely
Remove both portions of dough from the refrigerator. Rest at room temperature for 10m until pliable
Preheat the oven to 350ºF
Work the dough with your hands to make it more malleable
Generously flour a clean surface. Shape the dough into a round disk
Roll the dough, working from the center outward. Continue until the dough is about 32cm wide
Fold the dough in half twice. Place the tip in the center of a 20cm pie pan and unfold
Spread the chilled chicken filling in the pan
Add some more flour to the surface. Shape the other dough ball into a round disk
Roll the dough, rotating to get a round shape. Continue until the dough is about 32cm wide
Fold the dough in half. Transfer over the filled pie and unfold
Gently press around the inner edge of pan to form a small cavity
Trim the edge of the top crust to make a 5cm overhang
Roll the dough inward into the cavity. Press to seal
Pinch the dough with two hands. Go all the way around to make a fluted edge
Separate the yolk from 1 egg
Whisk the egg yolk with 1tbsp of water
Brush the entire pie with the egg wash
Cut 4 slits on the top of the pie
Garnish the top of pie with the remaining 3 thyme sprigs
Bake for 55m, until the pie begins to bubble and the crust is a deep golden brown
The Roast Chicken & Thyme Savory Pie is ready! Celebrate and enjoy!!!
Whole Chicken
1Chicken Broth
1½ cupsHeavy Cream
½ cupOlive Oil
3tbspCarrot
4Celery
3 stalksMedium Onion
1Garlic
1 cloveButter
1tbspAll-Purpose Flour
2tbspPicked Thyme
7 sprigsPicked Rosemary
3 sprigsEgg Yolk
1Flaky Salt
2tspGround Black Pepper
1tspSalt
1tbspWater
1tbsp
All-Butter Pie Crust
Cubes of Cold Butter
225gAll-Purpose Flour
300gSalt
½tspCold Water
100ml
Equipment
Rolling Pin
Pie Pan
Brush
Dough Cutter