I remember my grandmother’s chicken pies. They were simple, with no vegetables and a biscuit like crust, and oh so delicious! Bo (that’s what we called my grandmother) would often make them to take to “dinner on the ground” at church. What I wouldn’t give to have one of her chicken pies today!
Honestly, I haven’t made many chicken pies over the years. Savannah and I love them but Wes and Greg did not care for them until recently. However, do you remember me telling you about a wonderful $1 thrift store cookbook find a couple of weeks ago? I posted the Brown Sugar Pie from the book. Well, this is another recipe from the same cookbook! It is truly turning out to be a treasure! The name of the book is A Love Affair with Southern Cooking by Jean Anderson, and it could be the best $1 I have ever spent!
The gravy in this pie is spectacular! The addition of sage and thyme are simply delicious. Sage can be a bit overpowering, but this 1/2 teaspoon is perfect for this size pie! I dare to say, this pie may even be better than Bo’s. I have changed the original recipe slightly to better suit our taste. This recipe, like Bo’s, does not have peas or carrots. I made individual pies but you can make one big pie. I added a sprinkling of frozen peas and some cooked carrots to Savannah’s pie. You may notice that two different crusts are pictured above. I used puff pastry, brushed with egg wash and sprinkled with salt and pepper for a couple of my individual pies. For the other pies I made a biscuit crust and added about 1 1/2 teaspoons of everything seasoning, brushed with egg wash and sprinkled additional everything seasoning on top. Use your favorite biscuit recipe or make half of the Homemade Biscuit recipe, also found on NJSD. Add 1 1/2 tsp. of the everything seasoning blend to the biscuit mixture (recipe below), and roll to between 1/8″ to 1/4″ thick. (We love everything seasoning on omelets, pretzel dogs, rolls, and biscuits!)
- 1 stick butter
- 1 medium onion, finely chopped
- 1 celery rib, trimmed, halved lengthwise, then thinly sliced
- ¾ c. all-purpose flour
- 1 tsp. salt
- ½ tsp. rubbed sage
- ½ tsp. dried leaf thyme, crumbled
- ½ tsp. freshly ground black pepper
- 5 c. hot chicken broth
- 5 to 6 c. bite-size pieces cooked chicken
- 1 egg, beaten
- 1 tbsp. water
- Puff Pastry or Homemade Biscuit Crust
- Preheat oven to 425°F.
- Cook chicken as desired. Set aside to cool, then pick off bones.
- Melt the butter in a large Dutch oven over medium heat, add the onion and celery, and cook, stirring often for 10 to 15 minutes or until vegetables are limp.
- Blend in the flour, salt, sage, thyme, and pepper, then whisking hard, slowly add the hot broth. Cook, whisking all the while, for about 5 minutes or until thickened. Set the skillet off the heat, cool for 15 minutes, then fold in the chicken.
- Beat egg with 1 tbsp. water, set aside.
- Scoop the chicken mixture into individual dishes or one 9 x 13-inch dish. Brush the edge of dish with egg wash. Ease the crust of your choice over the top of chicken mixture. Allow crust to overhang the sides slightly. Brush with egg wash (you will not use all of the egg wash), sprinkle with salt and pepper or everything seasoning. Cut a few slits in the crust to vent.
- Slide the pies or pie onto a baking sheet and place in the oven. Bake for 30 minutes or until browned.
- Cool the pie/pies for 10 to 20 minutes before serving.
- 2 tbsp. dried minced garlic
- 2 tbsp. dried minced onion
- 2 tbsp. sesame seeds
- 2 tbsp. poppy seeds
- 1 tbsp. kosher salt
- Mix all ingredients and store in an airtight container.