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  • 4 Tablespoons Butter
  • 2 Chicken Breasts, diced
  • 1 Medium Onion, diced
  • 2 Stalks Celery, Diced
  • 2 Carrots, Diced
  • 1/2 Cup Flour
  • 3 Cups Chicken Stock
  • 2 1/4 Cups AP Flour
  • 1 1/2 Sticks Unsalted Butter, cut into 1/4 inch cubes
  • 1/4 Teaspoon Salt
  • 1/3 Cup Water, cold
  • 1 egg, beaten with a pitch of salt and a pinch of sugar
  • 2 Teaspoons Parsley, minced
  • 1 Medium Potato, diced
  • 1/2 Teaspoon Salt
  • 1/2 Cup Peas
  • 1/2 Cups Heavy Cream

Melt the butter over medium heat. Add the chicken, increase the heat and cook just until the chicken begins to get golden on the edges.  Add the onion, carrot and celery. Cook, stirring occasionally, until the onion is translucent. Sprinkle the flour over the mixture. Stir. Add the chicken stock and stir until the liquid is smooth with no lumps of flour. Add the potato. Cook over med/low for about 20 minutes, stirring occasionally. Add the peas, parley, salt and pepper, to taste and the cream. Cook for 10 more minutes over low. Allow the mixture to cool slightly before putting it into the pie crust.

Combine the flour, butter and salt. Mix together to flatten and slightly break up the butter, but do not break down the butter too much. Add the water and stir together until a dough forms. Let the dough rest, wrapped in plastic wrap, in the refrigerator for 10 minutes. Divide the dough in 2 pieces for the 10 inch pie (or 8 pieces for the individual pies). Roll out and line the pan(s) with the dough. Brush the edges of the pie with egg wash.

Spoon the filling into the dough. Top with the second piece of dough. Crimp the edges. Brush the pie with egg wash and place in a 375 degree oven for 35-40 minutes, until the crust is golden and the filling is bubbling. Bake Individual pies for 25-30 minutes.


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