Chicken Pie Recipe

Make dough

In a large bowl, whisk together 2 1/4 cups flour and 1/2 tsp salt. Cut in 1/2 cup cold cubed butter and 1/4 cup cold vegetable shortening using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle 5 tablespoons ice water over the flour mixture, 1 tablespoon at a time, tossing gently with a fork until dough just comes together when pinched. Add a little more water if needed but avoid wetting dough.

Gather dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes while you make the filling and béchamel.

When ready, divide dough into two portions (about 2/3 for bottom, 1/3 for top). On a lightly floured surface, roll the larger piece into a circle about 11 inches in diameter and 1/8-inch thick to fit a 9-inch pie dish. Transfer to pie dish, gently pressing to fit; trim excess leaving a slight overhang for sealing.

Cook bacon and chicken

Place a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons of the hot bacon fat in the skillet; discard excess fat or save for another use.

Increase heat to medium-high. Add 1 tablespoon unsalted butter to the reserved fat. When butter foams, add the bite-sized chicken pieces in a single layer. Season with 1 tsp salt and 1/2 tsp pepper. Sear the chicken until lightly browned on all sides and just cooked through, about 4–5 minutes. Remove chicken to a plate; it will finish cooking in the oven.

Reduce heat to medium. Add the diced onion, carrots, and celery to the same skillet and sauté in the residual fat/butter until softened and starting to color, about 6–8 minutes. Add the frozen peas and cook 1–2 minutes. Stir in the cooked bacon and chopped parsley; remove vegetable mixture to a bowl and return skillet to stove for béchamel.

Deglaze and make roux

If skillet is dry, add the reserved 2 tablespoons bacon fat back to the skillet and warm over medium heat. Pour in 2 tablespoons dry white wine (optional) and scrape up any browned bits from the bottom. Reduce slightly, about 1 minute. Sprinkle 1/4 cup all-purpose flour over the fat and whisk continuously to form a smooth roux; cook 1–2 minutes to remove raw flour taste but do not brown.

Gradually whisk in 2 cups whole milk and 1/2 cup chicken stock, a little at a time, ensuring the mixture is smooth before adding more. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 5–7 minutes. If sauce becomes too thick, thin with up to 2–3 tbs extra stock or milk.

Whisk in 1 teaspoon Dijon mustard, 1/4 cup grated Parmesan, 1/8 tsp freshly grated nutmeg, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. The béchamel should be creamy with a subtle bacon flavor from the fat and bacon pieces added earlier.

If you reserved the bacon pieces and chicken, fold them into the béchamel along with the sautéed vegetables. Stir gently until everything is evenly coated. Remove from heat and allow filling to cool 10 minutes so it thickens slightly before assembly.

Preheat oven to 400°F (200°C). Spoon the cooled chicken-béchamel-vegetable mixture into the prepared pie shell, spreading evenly. Roll out the smaller dough piece into a circle to fit as a top crust or cut into strips for a lattice.

Brush the edge of the bottom crust with a little beaten egg. Place the top crust over the filling, tucking and crimping edges to seal. Trim excess dough and flute edges. Make 2–3 small vents in the top crust to allow steam to escape. Brush the top with the remaining beaten egg and sprinkle optional flaky salt (about 1/4 tsp) over the crust.

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25–35 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.

Remove from oven and let rest 10–15 minutes before slicing so the béchamel sets a little and the filling is easier to serve. Serve warm.