Sunday, February 27, 2011

Feta Chicken Pie

Here at Mayhem Mania we are big fans of Chicken Pie.  Not Chicken Pot Pie, mind you.  Our favorite has always been Moravian Chicken Pie.  It is simple and delicious and five out of six of us will eat it.  It also reminds me of home which is a huge bonus.  We have now found a Chicken Pie that might actually be, dare I say it, better than Moravian Chicken Pie.  I can't believe I'm saying that.  Really, I can't.

As always my take on the recipe is below.  The original calls for the crust to be filo dough or puff pastry.  Both would be supper yummy.  In my world the filo dough is too much work and both were more expensive than the pie crust.  As you know, I'm a girl who watches the grocery budget closely.  Next time I may "splurge" and make it with puff pastry but it was really good with pie crust.

Feta Chicken Pie
2-3 lbs Skinless Chicken breast
2 cups Chicken Stock – will make when poach chicken
1 stick butter
3 whole small Onions (1 quartered, 2 finely diced)
3 cloves garlic, smashed
½ cup flour
¼ cup Milk
2 pie refrigerated crusts
8 oz container Feta Cheese, Crumbled
1 Tablespoon Chopped Dill
1 Tablespoon Chopped Chives
1 whole Egg (lightly Whisked)

In a large pot add one onion quartered and smashed 3 cloves of garlic, add the chicken, salt and pepper, and then water to almost cover it. Bring it to a boil and then simmer until chicken is cooked through.  Dice the chicken and strain the broth.  This is a good do ahead in the crock pot step.

Preheat the oven to 350.

Melt the butter and saute 2 finely diced onions for 5 minutes on a low heat. Add the flour and cook this for 30 seconds – 1 minute stirring constantly. Add two cups of stock from poaching the chicken and the milk. Keep stirring until the sauce thickens.  Remove from the heat.

Unroll one pie crust and place in the bottom of a deep dish pie plate that has been sprayed with cooking spray.  Add the chicken, feta, dill, chives, and the egg to the sauce and stir well. Season to taste with salt and pepper. Pour mixture into pie crust. Top with second pie crust.  Trim to fit and crimp edges.  Cut a couple of slits in the top.

Bake in the oven for 50-60 minutes until crust is browned and filling is bubbling at vent slits.

I had a little more filling than would fit in my pie plate.  I put it in a small casserole dish (2 cup) and topped it with the left over crust from trimming the pie.  
Use the left over chicken stock to make extra gravy to serve with the pie.
I serve the pie with gravy over top of each slice, mashed potatoes, and a green vegetable.  

Eliza Claire always gets very excited when there are mashed potatoes on the menu and always requests them "with a pool."  By that she means topped with gravy but with a nice depression in the potatoes to hold all the gravy.  That girl could eat her weight in mashed potatoes with gravy.  


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