Chicken Pie and Gravy: A Comfort Food Classic

Chicken pie and gravy is the ultimate comfort food, a warm hug on a plate. This classic dish combines flaky, buttery pastry with a rich, savory chicken and gravy filling. This recipe will guide you through creating a delicious chicken pie and gravy from scratch, perfect for a family dinner or a cozy night in.

Ingredients:

For the Chicken Filling:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

For the Gravy:

• 1/4 cup all-purpose flour
• 1/4 cup butter
• 2 cups chicken broth (reserved from the filling)
• Salt and pepper to taste

For the Pastry (you can use store-bought if preferred):

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

Instructions:

Making the Chicken Filling:

1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Cook Chicken: Add the chicken to the pot and cook until browned on all sides.
3. Make the Roux: Sprinkle flour over the chicken and vegetables, stirring constantly to create a roux. Cook for 1-2 minutes, stirring continuously to prevent burning.
4. Add Broth and Seasonings: Gradually whisk in the chicken broth, ensuring no lumps form. Add thyme, rosemary, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Reserve 2 cups of the chicken broth for the gravy.

Making the Gravy:

1. Make a Roux: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a light brown roux forms.
2. Add Broth: Gradually whisk in the reserved chicken broth, ensuring no lumps form.
3. Simmer: Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the gravy has thickened to your desired consistency. Season with salt and pepper to taste.

Making the Pastry (if making from scratch):

1. Combine Dry Ingredients: Whisk together flour and salt in a large bowl.
2. Cut in Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Add Water: Gradually add ice water, mixing until the dough just comes together. Do not overmix.
4. Chill: Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

Assembling and Baking the Chicken Pie:

1. Preheat Oven: Preheat oven to 375°F (190°C).
2. Roll out Pastry: On a lightly floured surface, roll out half of the pastry dough into a large circle, slightly larger than your baking dish.
3. Transfer to Dish: Carefully transfer the pastry to a 9x13 inch baking dish.
4. Add Filling: Pour the chicken filling into the pastry-lined dish.
5. Top with Gravy: Pour the gravy evenly over the chicken filling.
6. Top with Remaining Pastry: Roll out the remaining pastry dough and place it over the filling. Crimp the edges to seal. Cut vents in the top to allow steam to escape.
7. Bake: Bake for 35-40 minutes, or until the pastry is golden brown and the filling is bubbly.
8. Rest: Let the pie rest for 10-15 minutes before serving.

Tips and Variations:

• Add Vegetables: Feel free to add other vegetables to the filling, such as peas, corn, or potatoes.
• Use Different Herbs: Experiment with different herbs and spices to customize the flavor of your pie.
• Make it a Pot Pie: Instead of using a large baking dish, you can make individual chicken pot pies using ramekins or oven-safe bowls.
• Use Leftovers: This recipe is a great way to use up leftover cooked chicken.

Enjoy your delicious homemade chicken pie and gravy! Remember to share your culinary creations using #ChickenPieAndGravy on social media!