Just Chicken Pie

Description

A chicken pie with no peas or carrots – by deena stovall, as printed in america's best lost recipes.

Ingredients

• Chicken Breasts
• Unsalted Butter
• Celery Rib
• Garlic Cloves
• All-purpose Flour
• Evaporated Milk
• Low Sodium Chicken Broth
• Lemon Zest
• Scallions
• Refrigerated Pie Crusts
• Sharp Cheddar Cheese
• Egg

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees
2. Cover a rimmed baking sheet with foil
3. Pat the chicken dry with paper towels and season with salt and pepper
4. Place on the prepared baking sheet, skin-side up, and roast 35 to 40 minutes
5. Let cool to room temperature, remove and discard the skin, and cut the meat from the bone and shred the chicken into 2-inch pieces
6. Reduce the oven temperature to 350 degrees
7. Melt the butter in a large saucepan over medium heat
8. Cook the celery until softened, about 5 minutes
9. Add the garlic and cook until fragrant, about 30 seconds
10. Stir in the flour and cook until it begins to brown, about 1 minute
11. Stir in the milk, broth, and zest and bring to a boil
12. Reduce the heat to low and simmer until thickened, about 5 minutes
13. Strain the sauce into a large bowl, discarding the vegetables
14. Stir in the chicken and scallions, and season to taste with salt and pepper
15. Let the filling cool until just warm, about 30 minutes
16. Spoon the chicken mixture into the pie shell and sprinkle with the cheese
17. Top with the remaining circle of dough
18. Trim all but 1 / 2 inch of the dough overhanging the edge of the pie, using your fingers
19. Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes
20. Let cool 10 minutes
21. Serve