Chicken Pop Pie

Hey, I’m John Connell. Today, we’re making a chicken pop pie. So let’s get started.

Why You’ll Love This

My gosh, it smells so good.

I love frozen peas. They’re so good.

I just shredded a rotisserie chicken from the supermarket. It gives you just about three cups and I swear, no one’s going to know.

You can see big flakes of butter all throughout the pie dough. That’s going to be delicious and so flaky too.

Homemade pie is like one of the best things ever.

That pie is a symphony of flavors. It’s so delicious.

Ingredients

• celery
• carrot
• onion
• garlic
• half a cup of celery
• a cup of carrots
• a cup of onion
• Mince that garlic
• a quarter cup of butter
• a third of a cup of all-purpose flour
• one and three quarter cups of chicken stock
• half a cup of heavy cream
• a teaspoon of salt
• two teaspoons of fresh chopped thyme
• half a teaspoon of freshly cracked ground pepper
• frozen peas
• three cups of shredded chicken
• two rounds of my favorite pie dough, just minus the sugar
• heavy cream (for brushing)

Instructions

1. Chop your celery, carrot, onion, and mince that garlic.
2. Take a quarter cup of butter and plopping it right into a big skillet.
3. Over medium heat, get it nice and melty, then a lot of the veggies.
4. Add those veggies right over that butter.
5. Stir it up.
6. Cook these veggies for about five minutes until they’re softened.
7. Sprinkle that flour in and stir, stir, stir.
8. Cook for an additional two minutes.
9. Add one and three quarter cups of chicken stock right into the pan.
10. Stir it in.
11. Add half a cup of heavy cream.
12. Stir in a teaspoon of salt, two teaspoons of fresh chopped thyme, and half a teaspoon of freshly cracked ground pepper.
13. Reduce your heat to low, and then just simmer until the sauce thickens up.
14. Once it’s thicken up, add those frozen peas.
15. Stir in three cups of shredded chicken.
16. Transfer this to a bowl so it cools down a little bit.
17. Roll out pie dough into a 12 inch circle.
18. Roll it back into your pie dish and get it all placed.
19. Add the filling into our pie.
20. Even this add into a nice layer.
21. Roll the second disc of dough out and place it on top.
22. Trim any excess off.
23. Tuck the edge under.
24. Give it a little bit of a crimp.
25. Brush the top with some heavy cream.
26. Cut a few slits on the top.
27. Place this on a rimmed baking sheet and pop it into the oven for 25 for about 20 minutes, then reduce to 350 and continue baking until it’s bubbling and golden. About 40 more minutes.

Cooking Tips

Make sure you stir frequently. You don’t want anything to burn.

Just slowly add it so it’s nice and incorporated.

If your pie dough sits, it’s a recipe for disaster.

Try not to stretch your dough too much. You just want to like push it in basically.

Crimping the edge makes it look pretty and also just helps seal it a little bit more.

It’s totally optional though.

The last step is to cut a few slits on the top just for venting.

Place this on a rimmed baking sheet.

That pie is a symphony of flavors. It’s so delicious. I hope you get a chance to make this recipe.