When we were at Heather and Stephen’s house last weekend, Heather let us cook in her beautiful new kitchen.
We made chicken & dumplings, chicken pie, and peach cobbler.
I’m going to share all these recipes with you but today I wanted to start with the recipe for chicken pie.
This recipe is very versatile.
You can make the same basic recipe into chicken and dumplings or chicken pie just by adding a crust or you can add any cooked vegetables that you like.
Whether you’re making chicken pie or chicken and dumplings, the first step is to boil the chicken.
I like to use 3 or 4 large chicken breasts but you can also use a whole chicken.
If using breasts, you will want ones with bone and skin so that you can make a nice broth.
After the chicken is cooked, remove it from the pot and place it on a plate or pan to cool.
If you have a food processor, you can use it to mix up the dough.
Just put the flour, salt, and Crisco shortening in the food processor and slowly add about 1 cup of broth until the dough forms a ball.
If you don’t have a food processor, you can use a pastry blender or two sharp knives to make your dough.
Now we roll out the dough!
I like to put wax paper on my surface before I roll out my dough.
Use a wet dishcloth to dampen your surface before you put down the wax paper so that it will not come up while you’re working with your dough.
Be sure to use plenty of flour underneath your dough so that it will not stick to the wax paper.
You want to roll out the dough very thin.
Back in the day, they used to say to roll it out so thin that you could read the newspaper through it.
We rolled it out so thin that you could see the granite pattern through it. I think that’s close enough.
You can either use a pizza cutter or a sharp knife to cut the dough into thin strips.
I usually make my strips about 1 inch X 2 inches. They don’t have to be perfect.
Bring your broth to a full rolling boil then drop your noodles into the pot.
You will want to drop the noodles where the broth is boiling the hardest.
This is so that the noodles don’t stick together.
You can very gently stir the noodles around a few times while you’re adding them.
Cut your chicken into bite-sized pieces.
You can use a pair of kitchen shears to do this or you can shred the chicken by hand.
While the dumplings are cooking, you can get your pie crusts ready.
I used a refrigerated pie crust but you can certainly use your favorite pie crust recipe.
You will need two crusts for this recipe.
Spray the bottom and sides of your baking dish well with cooking spray, then use one crust to line the bottom of your baking dish.
Bake at 350 degrees F for approximately 10 minutes.
Fill your dish with cooked noodles, cooked chicken, and plenty of sauce, then layer the other pie crust on top.
Be sure to pierce the top pie crust with a fork a few times to let the steam out.
The chicken pie will need to cook for about 20 minutes until it reaches a golden brown color.
This recipe makes enough for two chicken pies but you can leave off the pie crusts and have a big batch of chicken and dumplings.
You can serve this delicious chicken pie with cornbread or a side salad for a full meal.
Save this Chicken Pie recipe to your favorite Family Recipes board or your Dinner Recipes board. You will not want to miss out on this one.
- 1 large fryer or 3-4 large chicken breasts
- 2 cups flour
- 1 tsp salt
- 1/3 cup Crisco shortening
- about 1 cup chicken broth
- 2 refrigerated pie crusts
- Boil chicken in salted water and debone. Make sure you have plenty of broth.
- Add flour, salt, and Crisco to food processor then slowly add broth until the dough forms a ball. You should use approximately 1 cup of broth.
- Roll out very thin on floured surface (so thin you can read a newspaper through it). Cut into strips approximately 1" X 2". (I use a pizza cutter.)
- Drop into boiling broth then add chicken. Cook on low heat 12-15 minutes until sauce thickens.
- Unroll 1 pie crust and place into the bottom of a greased round baking dish. Fill with chicken, dumplings, and sauce. Top with remaining pie crust.
- Bake in 350 degree oven for 20 minutes or until golden brown.
Serve with cornbread and a green salad.
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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Have you ever eaten homemade chicken pie?