Updated: Jun 8, 2021
Chicken pie is a comforting, warm dish, and my take on Princess Pamela’s original not only showcases the traditional flavors of the South — substantial, creamy and full of umami — it also adds my preferred flavors for a multi-layered, delicious recipe.
To modernize this recipe, I added carrots, fennels and peas for a well-rounded dish. To make the stock, I used an onion and carrot as Princess Pamela suggested, but added one stalk of lemongrass for a citrusy note. If you don’t have time to make stock, use store-bought chicken stock.
4 lb. whole chicken
1 stalk lemon grass, outer layers removed
1 bay leaf
1 onion, quartered
1 carrot, roughly chopped
8 tablespoons butter
6 tablespoons all-purpose flour
2 cups broth (use the broth made with the chicken or store- bought)
1 cup whole milk
4 carrots, peeled and sliced or roughly 1 cup
1 cup fennel bulb, chopped
1/2 cup green peas
Salt and pepper
Yields: serving for 6-8
Prep Time: If making homemade broth: 1 hours and 30 minutes. If using store- bought broth: 45 minutes
Cook Time: 15-17 minutes
Place the chicken in a large Dutch oven. Add water to cover the chicken.
Add lemon grass, the bay leaf, celery leaves, onions and carrots.
Bring to a boil, then lower the heat.
Cover and simmer until the chicken is cooked, which will take approximately 30-35 minutes.
Once cooked, remove the chicken from liquid, and place it on a cutting board until cool enough to handle.
Place the broth in a container and place in the freezer for future uses. Make sure to save 1 cup for the pie.
Preheat oven to 450°f.
Cut the chicken into big chunks and place in a casserole or deep pie dish.
Add the carrots, fennel and peas, and mix with the chicken.
Make the gravy by melting the butter in a saucepan over medium heat.
Add the flour and mix to incorporate. Whisk in the broth slowly. Add the milk. The mixture should be smooth and thick.
Pour the gravy over the chicken. Season to taste.
Roll the biscuit dough to 1/8-inch thick. Top over the chicken. Make slashes on the top for steam to escape. Bake for 15-17 minutes.