Total time · 85 min
Grandma's Chicken Pie
A Quebec-style grandma's chicken pie that highlights Pie pastry and Chicken (cooked, shredded or diced).
- Prep
- 40 min
- Cook
- 45 min
- Servings
- 6
Indicative estimates
- Energy per serving
- ~103 kcal per serving partial estimate
- Ingredient value
- ~$17.06 partial estimate; 10 of 13 ingredients estimated
Ingredients
- 500 g Pie pastry
- 600 g Chicken (cooked, shredded or diced)
- 150 g Green peas (frozen)
- 2 piece Carrots
- 1 piece Potato
- 1 piece Onion
- 40 g Butter
- 30 g Flour
- 1 1/2 cup Chicken broth
- 1/2 cup Milk
- 1 piece Egg (yolk, for glazing)
- to taste Salt
- to taste Pepper
Directions
- 10 min
Sauté the sliced onion and the diced carrots and potato in the butter.
- 10 min
Sprinkle with flour, pour in the chicken broth and milk, let thicken, then add the chicken and peas, and season with salt and pepper; Check that the internal temperature reaches 165 °F (74 °C).
- 6 min
Line a pie dish with the first pastry disc and pour in the lukewarm filling.
- 6 min
Cover with the second pastry disc, seal the edges, slash the top and brush with the beaten egg yolk.
- 43 min
Bake at 375 °F (375 °F (190 °C)) until the crust is deep golden.
- 10 min
Let the pie rest before slicing and serving.