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Easy Chicken Pie Dough Recipe

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Easy Chicken Pot Pie
Easy Chicken Pot Pie from foodiecitynetwork.com

Description

Chicken pie is a classic comfort food that everyone loves. This easy chicken pie dough recipe is the perfect base for any savory pie filling. It's tender, flaky, and easy to work with. You can use it to make chicken pot pies, beef pies, or even vegetarian pies. The dough is made with simple ingredients that you probably already have in your pantry, and it comes together quickly in a food processor.

Prep Time

15 minutes

Cook Time

35 minutes

Ingredient

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup cold water

Equipment

  • Food processor
  • Rolling pin
  • 9-inch pie dish

Method

  1. Add the flour and salt to the bowl of a food processor and pulse a few times to combine.
  2. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
  3. With the processor running, slowly pour in the cold water and process until the dough comes together in a ball.
  4. Turn the dough out onto a lightly floured surface and knead briefly to bring it together.
  5. Form the dough into a disc and wrap it in plastic wrap.
  6. Chill the dough in the refrigerator for at least 30 minutes.
  7. When you're ready to use the dough, remove it from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
  8. Roll out the dough on a lightly floured surface to fit your pie dish.
  9. Transfer the dough to the pie dish and trim the edges, leaving a 1-inch overhang.
  10. Fill the pie with your desired filling.
  11. Roll out the remaining dough and place it on top of the filling.
  12. Crimp the edges to seal the pie.
  13. Brush the top of the pie with egg wash and cut a few vents in the top.
  14. Bake the pie according to your filling recipe.

Notes

This dough recipe makes enough for a double-crust pie, but you can easily halve the recipe if you only need a single crust. If you don't have a food processor, you can use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs. Be sure to keep the butter and water cold to ensure a flaky crust.

Nutrition Info

This recipe makes enough dough for a 9-inch double-crust pie. The nutrition information will depend on the filling you use.

Recipes FAQ

Can I freeze this dough?

Yes! You can wrap the dough tightly in plastic wrap and freeze it for up to 3 months. When you're ready to use it, let it thaw in the refrigerator overnight.

Can I use this dough for sweet pies?

This dough is best suited for savory pies, but you can certainly use it for sweet pies if you prefer. Just omit the salt and add a tablespoon of sugar instead.

Can I make this dough by hand?

Yes, you can use a pastry cutter or your hands to cut the butter into the flour if you don't have a food processor. Be sure to work quickly and keep the butter and water cold to ensure a flaky crust.

Recipe Tips

  • Be sure to chill the dough before rolling it out to prevent it from shrinking in the oven.
  • If the dough cracks while you're rolling it out, just patch it up with your fingers.
  • For a golden brown crust, brush the top of the pie with egg wash before baking.
  • Don't forget to cut a few vents in the top of the pie to allow steam to escape.
  • If the edges of the pie are browning too quickly, cover them with foil to prevent burning.

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