THE VERY BEST CHICKEN PIE RECIPE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and chicken thighs are often less expensive than breasts.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be cheaper.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Cut unsalted butter into chunks and set aside.

In a large bowl, add all-purpose flour and salt; mix well.

Add the butter to the flour mixture and mix until crumbly like wet sand.

Make a hole in the middle of the mixture and add cold water; mix until the dough comes together.

Transfer the dough to a ziploc bag or container and chill in the fridge.

Cut chicken breast into smaller chunks and season with chopped onion, salt, garlic powder, and chicken seasoning cube.

Add a little water to the pot, cover, and cook chicken for about 8 to 10 minutes.

Separate the chicken from the stock and allow it to cool before shredding.

Peel and cube Irish potatoes and rinse until the water runs clear; keep in water to prevent discoloration.

Peel and dice carrots; keep in water as well.

Heat oil in a pot and add chopped onions; fry for a bit.

Add minced garlic and ginger; fry until fragrant.

Add shredded chicken to the pot and mix well.

Add diced potatoes and carrots; stir-fry for a little while.

Season with salt, crushed chicken seasoning cube, paprika, and cayenne pepper; mix well.

Add chicken stock and water; cover and cook for about 10 to 15 minutes until potatoes are fully cooked.

Thicken the filling with a corn flour slurry; mix well to avoid clumps and cook until thickened.

Allow the filling to cool completely.

Roll out the chilled pie dough until flat; cut into desired shapes.

Add filling to the center of the pie dough.

Brush edges with egg wash (1 beaten egg) to seal the pie.

Crimp edges with a fork and transfer to a baking pan.

Brush the top with remaining egg wash and poke holes for venting.

Bake in preheated oven at 350°F (175°C) for about 30 minutes until golden brown.

Allow to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens