Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #07- Chicken Pie February 16, 2010

Ahhh, it is savory pie time!  And what that means is the males in my family get to enjoy this for dinner and taste tests for friends are practically non-existent.  (Actually, I managed to fight Nate for one small piece to give away.  Afterall, I felt I needed one unbiased food criticism from a non family member.)  If you get the urge to make this recipe you will definitely see why there is so little left to share with others. 

Lisa, my long time best friend from Ohio, passed this recipe on to me last week when she was trying to use up some of the 60 pounds of sausage left in her freezer.  Lucky her!   Who doesn’t love any pig by-product, especially if it is dripping in fat?!  Yes, I said the word, sausage!  And now you know why this chicken pie is so good.  It is definitely because of the sausage.

 My blog title says Chicken Pie, but Lisa’s recipe actually calls it “Unforgettable Chicken Pie”.  I have to agree on the unforgettable part, but I am convinced a name change to “Unforgettable Chicken and Sausage Pot Pie” would describe it more accurately.

1/2 lb pork sausage
1/4 c. butter
1/3 c. flour
1/4 tsp salt
1/8 tsp pepper
1 – 14 oz can chicken broth
2/3 c. milk
2 c. cooked chicken, chopped
1 – 10 oz bag frozen peas (or vegetables)

2 c. flour
2 tsp celery seed
1 tsp paprika
2/3 c. shortening
6-7 Tbsp cold water

Brown sausage, drain and set aside.  In same pan, melt butter, then stir in flour, salt & pepper.  Add broth & milk.  Cook and stir until thick and bubbly.  Stir in sausage, chicken & peas (vegetables).

For the crust, cut shortening into flour & seasoning mixture.  Stir in water.  Roll out 2/3 of dough to fit a 2 qt pie plate or casserole dish.  Pour in chicken mixture & put top crust on (made from remaining 1/3 of dough). Flute edges.  Bake 400° for 30-35 minutes.

Personal Notes:

  • Knowing there would be a mutiny from the boys if I had added a whole bag of peas for the filling, I only used about one cup.  Then, I as a substitution I added a cup of frozen corn and a cup of diced pre-baked potatoes.  Cut carrots and celery would have worked fine also.
  • My good friend and fellow pie enthusiast, Karen, gave me the pie cloth and pin cover as a gift.  (Thank you!)  Anxious to try it out on this new crust, I admit I ran into some difficulty rolling out the dough and keeping the pastry cloth stationary. I must use a lot of my shoulder muscles when rolling because the cloth would not stay in place.  For the most part, success came when I very gently rolled the pin over the dough.  But as you can see by the photo, I had a lot of damage control to attend to when crimping the crust edges.  Karen may have to give me a proper lesson on how to use these tools so that I refrain from mumbling expletives under my breath when rolling.
  • I loved the celery seed in this crust!  Try not to skip it.  It really added a lot to the flavor.
  • As far as taste goes, imagine one of those tv dinner pot pies you had as a kid and then turn up the flavor and freshness by ten fold.  This pie was creamy, savory and really scrumptious.  You won’t be disappointed……