Chicken and Gravy Pie: A Comfort Food Classic

This recipe delivers a hearty and delicious chicken and gravy pie, perfect for a cozy night in or a family gathering. We'll focus on creating a rich, flavorful gravy and a perfectly flaky crust, resulting in a dish that's both satisfying and impressive.

Ingredients:

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste

For the Gravy:

• 1/4 cup all-purpose flour
• 4 cups chicken broth (low sodium preferred)
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tsp poultry seasoning
• Salt and pepper to taste

For the Crust:

• 1 box (14.1 oz) refrigerated pie crusts (or your favorite homemade recipe!)
• 1 egg, beaten (for egg wash)

Instructions:

Step 1: Preparing the Chicken Filling

1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
2. Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Stir in garlic, thyme, and rosemary and cook for another minute until fragrant.
3. Return chicken to the skillet. Season with salt and pepper.

Step 2: Making the Creamy Gravy

1. Sprinkle flour over the chicken and vegetable mixture. Cook for 1-2 minutes, stirring constantly, to create a roux.
2. Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally, until the gravy thickens. This will take about 5-7 minutes.
3. Stir in heavy cream, butter, and poultry seasoning. Season with salt and pepper to taste. Reduce heat and simmer for another 2-3 minutes.

Step 3: Assembling and Baking the Pie

1. Preheat oven to 375°F (190°C).
2. Pour the chicken and gravy mixture into a 9-inch pie dish.
3. Top with one pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
4. Brush the top crust with beaten egg for a golden brown finish.
5. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, cover the edges with aluminum foil.
6. Let the pie cool for at least 10-15 minutes before serving.

Tips for the Perfect Chicken and Gravy Pie:

• Don't overcrowd the skillet: When browning the chicken, work in batches to ensure even cooking.
• Use fresh herbs: If you have fresh thyme and rosemary, use about 1 tablespoon of each, chopped. The flavor will be more intense.
• Adjust seasoning to your taste: Feel free to adjust the amount of salt, pepper, and poultry seasoning to your preference.
• Make it ahead: You can prepare the chicken and gravy filling a day ahead of time and store it in the refrigerator. Assemble and bake the pie just before serving.
• Add vegetables: Feel free to add other vegetables to the filling, such as peas, green beans, or mushrooms.

Serving Suggestions:

This Chicken and Gravy Pie is delicious served on its own, but you can also pair it with a simple side salad or some steamed vegetables for a complete meal.

This comprehensive recipe and guide will help you create a truly memorable Chicken and Gravy Pie. Enjoy!