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Rotisserie Chicken Pie

Source of Recipe

From "Castle Rock Kitchen" by Theresa Carle-Sanders


Recipe Introduction

"Time was, we only ate a chicken after it was done with laying, but now you can turn the modern conveniences of a store-bought rotisserie chicken and piecrusts into a delicious Down East classic from generations past. If you end up with a little leftover filling, enjoy it on buttered toast for a quick cook's lunch."

List of Ingredients

â—¦ 2 tablespoons butter
â—¦ 2 tablespoons vegetable oil
â—¦ 1 small yellow onion, julienned
â—¦ 1 medium celery stalk, diced
â—¦ 1 small carrot, peeled and diced
â—¦ 1 garlic clove, finely grated or minced
â—¦ 2 teaspoons fresh thyme leaves, chopped, or 1 teaspoon dried thyme
â—¦ ¼ cup all-purpose flour
â—¦ 2 cups chicken stock
â—¦ 2 cups shredded meat from a rotisserie chicken, dark and white meat mixed
â—¦ 1 small russet potato, peeled and diced
â—¦ ½ cup green peas
â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ Two 9-inch deep-dish piecrusts, at room temperature
â—¦ 1 egg beaten with 1 teaspoon water


Recipe

In a large saucepan over medium-high heat, warm the butter and vegetable oil until bubbling. Add the onion, celery, and carrot and cook until the vegetables are soft, stirring occasionally and lowering the heat as needed to prevent them from browning, 5 to 7 minutes. Add the garlic and thyme and stir until fragrant, about 30 seconds.

Sprinkle the flour into the saucepan and stir constantly for 1 minute. Keep stirring and pour in the chicken stock, turning the heat to medium-high when the mixture begins to gently boil and thicken enough to coat the back of a spoon, 2 to 3 minutes more. Stir in the shredded chicken, potato, and peas; turn the heat to medium-low; and simmer gently for 15 minutes. Remove from the heat, then taste and season with salt and pepper.

Position an oven rack on the bottom rung and heat the oven to 375° F. If not packaged in pie tins, transfer one of the piecrusts into a 9-inch deep-dish pie tin and, using your fingertips, press it into the corners and sides of the tin. Remove the remaining piecrust from its packaging, and using a rolling pin, gently roll it flat if necessary.

Pour the filling into the piecrust in the tin and brush the top edge with some of the beaten egg. Lay the other piecrust across the top, crimp the top and bottom crusts together with your fingers or a fork, and use a knife to trim off any excess dough. Brush the crust with beaten egg, and poke the tip of a sharp knife into the top two or three times to create steam vents.

Bake the pie until the top crust is golden and the filling is bubbling through the vents, about 45 minutes. Let cool on a wire rack for 10 minutes. Slice the chicken pie and serve.

Makes one 9-inch deep-dish pie