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Double-Crust Chicken and Mushroom Pie

  • servings: 6




  • 2 1/2 cups plus 6 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 teaspoon sugar
  • 1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces
  • 1 three- to four-pound chicken
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 ounces pearl onions
  • 10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
  • 5 medium carrots, peeled, cut into 1/2-inch pieces
  • 14 ounces shiitake, cremini, or button mushrooms, quartered if large
  • 3/4 cup milk
  • 1 ten-ounce package frozen peas, thawed
  • 2 tablespoons fresh thyme, leaves
  • 2 tablespoons chopped fresh sage
  • 1 large egg


  1. Step 1

    Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap; divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.

  2. Step 2

    Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)

  3. Step 3

    Preheat oven to 375 degrees, with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions; set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.

  4. Step 4

    Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk; bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.

  5. Step 5

    Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough.

  6. Step 6

    Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.

Christmas Cookbook 2003



Reviews (4)

  • Lynn T 2 Dec, 2012

    It was soooo good! I think next time I'll use regular onions instead of the pearl onions. I also sprinkled some coarse sea salt on the crust prior to placing it in the oven. I had a lot of filling left over. The dough scraps may be enough to make a mini-pie tomorrow.

  • J3ANA 22 May, 2012

    This is my go-to recipe for a savory pie crust base. I add in some spices and herbs, let refrigerate a little extra, and fill with classic chicken pot pie instead. Always a big hit with my family!

  • Tryingsomethingnew 22 Mar, 2009

    I completely agree about using the home made stock instead. This recipe was super easy to follow and came out beautifully. The crust was perfect!

  • mmsrjs 20 Jan, 2008

    Take the time to make the HOME MADE CHICKEN STOCK you will glad you did.
    I like all except for the double crust, not keen on crust.