Chicken in Gravy Pie: A Comfort Food Classic

Chicken in gravy pie is the ultimate comfort food – a hearty, savory dish perfect for a chilly evening or a special occasion. This recipe focuses on creating a rich, flavorful gravy and tender, juicy chicken, all encased in a flaky, golden crust. Let's get started!

Ingredients:

For the Chicken & Gravy:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water

Instructions:

Step 1: Prepare the Chicken and Vegetables

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.

In the same skillet, sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Step 2: Make the Gravy

Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, then reduce heat and cook for 5-7 minutes, or until the gravy has thickened slightly.

Stir in the soy sauce, thyme, rosemary, salt, and pepper. Add the cooked chicken back to the skillet and heat through.

Step 3: Prepare the Pie Crust

In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together.

Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4: Assemble and Bake the Pie

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim the edges. Pour the chicken and gravy mixture into the pie crust.

Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.

Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for at least 10-15 minutes before serving.

Tips for the Perfect Chicken in Gravy Pie:

• For extra flavor: Use homemade chicken broth instead of store-bought.
• Thicker gravy: If your gravy is too thin, simply simmer it for a few more minutes or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
• Make it ahead: The chicken and gravy can be made a day ahead of time and stored in the refrigerator. Assemble the pie just before baking.
• Variations: Add other vegetables like mushrooms, peas, or potatoes. You can also use different herbs and spices to customize the flavor.

Serving Suggestions:

Serve your Chicken in Gravy Pie hot, alongside a simple green salad or some crusty bread for dipping in the delicious gravy. Enjoy!

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