Mrs. Garrett’s Chicken Pies
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Recipe Yield: Makes 10 pies
Recipe Category: Savory Pies
Keywords: Less than 4 Hours
Description
If you’ve ever envisioned chicken pot pie as a mishmash of bland vegetables and dry chicken, think again. Mrs. Garrett’s Chicken Pies elevate the classic dish to new heights. These turnovers boast a flaky crust and a rich, savory filling that’s guaranteed to satisfy. Perfect for a comforting family dinner or a special gathering, these pies are sure to impress.
Ingredients
- 8 cups flour, divided
- 1/4 cup vegetable oil
- 1/2 yellow onion, finely chopped
- 1 whole chicken, cut into pieces
- 2 stalks celery, diced
- 3/4 cup green bell pepper, chopped
- 1 cup water
- 2 cups button mushrooms, sliced
- 2 scallions, finely chopped
- 2 tablespoons fresh parsley leaves, chopped
- 1/2 teaspoon cayenne pepper
- Salt, to taste
- 1 cup vegetable shortening, divided
- 3 cups water, divided
- 2 tablespoons all-purpose flour
- 1 egg, beaten (for egg wash)
Instructions
-
Prepare the Filling:
- In a large heavy pot over medium heat, combine vegetable oil and 2 tablespoons of flour to make a roux. Stir constantly until browned.
- Add chopped onions and cook until golden brown, about 20 minutes.
- Add chicken pieces and brown on all sides. Then add celery, green bell pepper, and enough water to cover the mixture.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
- Remove chicken from the pot and set aside to cool.
- Add mushrooms, scallions, parsley, and cayenne pepper to the pot. Season with salt and pepper to taste.
- Simmer uncovered for an additional 30 minutes.
- Meanwhile, shred the cooled chicken meat and return it to the pot with the vegetables. Set aside to cool.
-
Prepare the Pastry:
- In a large bowl, combine 8 cups of flour, salt, and 1 cup of vegetable shortening. Cut the mixture using a pastry cutter or two knives until it resembles coarse meal.
- Gradually mix in 3 cups of water, 1/2 cup at a time, until a dough forms.
- On a floured surface, roll out the dough into a large rectangle.
- Spread 1/2 cup of vegetable shortening over the dough and sprinkle with 2 tablespoons of flour.
- Fold the dough into three layers, similar to folding a letter.
- Spread the remaining 1/4 cup of vegetable shortening over the dough, sprinkle with flour, and fold into a square.
- Wrap the dough in plastic wrap and chill overnight in the refrigerator.
-
Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough and cut it into ten 7-inch circles.
- Spoon the chicken mixture onto each circle of dough.
- Brush the edges of the circles with beaten egg wash.
- Fold over the dough to create turnovers and use a fork to seal the edges firmly.
- Place the pies on a baking sheet lined with parchment paper.
- Brush the tops of the pies with the remaining egg wash.
- Bake in the preheated oven until the pies are golden brown, approximately 30 minutes.
- Remove from the oven and let cool slightly before serving.
These Chicken Pies are a labor of love, combining a deliciously flaky crust with a hearty, flavorful filling that will have everyone coming back for seconds. Whether for a cozy family meal or a festive gathering, Mrs. Garrett’s Chicken Pies are sure to be a hit at your table. Enjoy the warmth and comfort of homemade goodness with every bite!
