Ingredients
For the Filling:
1 rotisserie chicken (meat removed and chopped) OR 1 whole chicken, spatchcocked and roasted at 400°F until the internal temperature reaches 165°F (measured in the leg)
1 russet potato, peeled and diced into small cubes
1 white onion (or sweet onion), diced small
Olive oil and butter (for sautéing)
1/3 cup all-purpose flour
1 (16 oz) bag of frozen mixed vegetables (carrots, green beans, and corn)
2 bay leaves
Salt and pepper, to taste
3 cups chicken or vegetable broth
1 cup half-and-half or whole milk
For the Crust:
3 cups all-purpose flour
1 cup butter-flavored Crisco (do not use plain)
1 teaspoon salt
1/2-1 cup iced water, depending on dough consistency
Directions
- Preheat the oven to 400°F (200°C).
- Prepare the Pie Crust:
- In a large mixing bowl, combine the flour, shortening, and salt. Using a pastry blender, cut the shortening into the flour until the mixture resembles small pebbles.
- Gradually add water, starting with ¼ cup and adding a few tablespoons more if the dough seems too dry. Stir with a fork until the dough comes together and can be pressed into a ball.
- Divide the dough into two portions. Roll out one portion on a floured surface using a rolling pin. Roll the dough into a circle approximately ¼ inch thick, ensuring it is large enough to fit your 9-inch pie pan.
- Transfer the rolled dough to the pie pan, pressing it into the bottom and sides. Trim any excess dough, and set aside.
- Roll the second portion of dough into a second circle for the top crust and set aside.
- Make the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and potatoes. Season with salt and pepper, and sauté until the vegetables begin to turn golden brown, about 8–10 minutes.
- Sprinkle the flour over the vegetables, stirring to coat. Cook for an additional minute to remove the raw flour taste.
- Gradually add the broth while stirring to combine. Bring the mixture to a boil, then reduce the heat to medium.
- Stir in the milk, bay leaves, and frozen vegetables. Return the mixture to a boil and cook for about 10 minutes, or until the vegetables are tender and the sauce has thickened. Taste and adjust the seasoning with salt and pepper as needed.
- Remove the bay leaves.
- Assemble the Pie:
- Spread the cooked, diced chicken evenly over the bottom crust.
- Ladle the vegetable and sauce mixture over the chicken, taking care not to add too much liquid. The filling should be saucy, but not overly watery.
- Carefully place the second layer of dough over the filling. Crimp the edges by folding the top layer of dough under the bottom layer and pressing together to seal. Cut a few small slits in the top crust to allow steam to escape.
- Bake the Pie:
- Place the pie in the middle to lower third of the oven to prevent the crust from over-browning.
- Bake for 10 minutes at 400°F. Then, reduce the temperature to 350°F and continue baking for 45 minutes, or until the top crust is golden brown. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Cool and Serve:
- Allow the pie to cool for 2–4 hours to allow the filling to set. For best results, reheat the pie in a preheated 350°F oven for 30 minutes before serving. This helps the filling to thicken further and ensures a better consistency.
Note: For the best results, allow the pie to rest before serving. If served immediately after baking, the filling may be too runny.