Chicken Pie for Three

Recipe by J-Lynn
READY IN: 1hr 50mins




  • First make the pie crust: Sift together flour and salt, then cut in shortening until evenly blended.
  • Sprinkle in ice water, mixing with a fork until dough is moistened.
  • Form into a ball, wrap with plastic, and refrigerate for 1 hour.
  • Turn a 1 1/2 quart round deep baking dish upside down on a piece of wax paper and trace the outline with a marker (You will use this as an outline later).
  • For the filling: cook the carrots, celery, onion, and potato in water in a saucepan until tender- about 13 minutes.
  • Drain, then stir in remaining ingredients- you may add any other herbs here to your taste.
  • Spray the 1 1/2 quart baking dish with olive oil, then pour in the chicken mixture.
  • Flatten your dough ball a bit, then place between two sheets of wax paper- one with your tracing of the dish on it.
  • With a rolling pin, roll out the dough into a flat circle just a bit larger than your tracing (Be sure to use strokes in every direction, so that you have an even circle).
  • If the wax paper is sliding around, put a few drops of water underneath the bottom one to stick it to the counter.
  • When you have the right size, carefully peel off the top sheet of paper, and trim the dough to make a neat circle.
  • Pick up the pie crust on the bottom piece of wax paper, and center it on top of your chicken mixture.
  • Slowly peel off the paper.
  • Press the crust gently down against the filling around the sides, then use your fingers or a fork to seal the edges to the sides of the dish.
  • If you have extra dough from trimming, roll out and cut into a shape to decorate the top of your pie!
  • Cut slits in the crust to vent.
  • Bake at 350 degrees for 50 minutes.