Mama's Chicken Pie

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a chicken and vegetable pie.
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KSS_vinegarpie1_h

KSS_vinegarpie1_h

Cook time: 30-35 min | Yield: 6 Servings

Ingredients

  • 2 pie crusts, bottom and top lattice
  • 2 tablespoons unsalted butter
  • 2 heaping tablespoons flour
  • 1/2 cup heavy cream
  • 1 cup chicken stock
  • 1/2 teaspoon chicken base
  • Salt
  • Pepper
  • 1/2 cup onion, small diced
  • 1/2 cup carrots, small diced
  • 1/3 cup peas
  • 1 jalapeño, small diced
  • 1 cup raw chicken, medium diced

Directions

Preheat oven to 350 degrees.

Roll out the first pie dough and line the bottom of a standard pie pan. Cut off the extra dough around the rim and discard. Roll out the second pie dough and cut 1/2-inch strips. Place strips on a sheet tray lined with parchment. Wrap the pie pan and strips of dough with plastic and refrigerate.

In large saucepan, melt butter and add flour until the mixture becomes smooth like a paste. Add cream and chicken stock and whisk. Cook for several minutes until it begins to thicken to gravy consistency. Add the chicken base and stir. Season with salt and pepper. Stir in onion, carrots, peas, jalapeño and chicken. Mix well.

Pour mixture in the prepared pie pan. Using the strips, create a lattice on top. Place in oven for 30-35 minutes until golden brown. Let cool after removing from oven to set.

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