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Chicken Pie from an Amish Cookbook: A Heartwarming Classic

My grandmother, bless her heart, wasn’t much of a cook, but she had a handful of recipes passed down from her own mother that were truly special. One of those was a chicken pie, though hers was never quite as perfectly flaky as the one I remember from my childhood visits to Lancaster County, Pennsylvania. Every year, my family would pile into the station wagon and make the long drive, and without fail, we’d stop at a local Amish market for lunch. The star of the show was always the chicken pie – a golden, bubbling masterpiece that tasted of simple goodness and home. This recipe, adapted from an Amish cookbook, brings back those cherished memories with every delicious bite.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 20-30 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8
Yield: 1 9×13 pie
Dietary Type: Comfort Food

Ingredients

For the Filling:

1 fat hen, cooked until tender
3 tablespoons butter
3 tablespoons flour
5 cups chicken broth
1 cup milk
2-3 cups cooked frozen mixed peas, carrots, and potatoes

For the Crust:

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
1 cup milk
1 egg

Equipment Needed

Large pot
9×13 inch baking dish
Mixing bowls
Rolling pin
Measuring cups and spoons

Instructions

Prepare the Chicken: Begin by removing the cooked chicken from the bones. Discard the bones and any skin, then cut the chicken meat into bite-sized pieces. Set the chicken aside for later. This step is crucial; nobody wants bone shards in their chicken pie!
Make the Gravy: In a large pot, melt the 3 tablespoons of butter over medium heat. Once melted, stir in the 3 tablespoons of flour. Whisk constantly to create a smooth roux. This is the base of your flavorful gravy, so don’t rush it. Cook the roux for about a minute, stirring constantly, until it’s lightly golden.
Add Liquids: Gradually blend in the 5 cups of chicken broth and the 1 cup of milk to the roux. Continue whisking vigorously to prevent lumps from forming. If lumps do appear, don’t panic! Just keep whisking; they will eventually dissolve.
Cook the Gravy: Bring the mixture to a gentle simmer, stirring constantly. Cook until the gravy has thickened slightly and is smooth. This usually takes about 5-7 minutes. The gravy should be thick enough to coat the back of a spoon.
Incorporate the Chicken: Add the bite-sized pieces of cooked chicken to the gravy. Stir well to ensure all the chicken is coated in the gravy.
Assemble the Filling: Spread the cooked frozen mixed vegetables (peas, carrots, and potatoes) evenly on the bottom of a greased 9×13 inch baking dish. Using a greased dish helps prevent sticking and makes for easier cleanup.
Pour the Chicken Gravy: Pour the chicken gravy mixture evenly over the layer of vegetables in the baking dish. Make sure the vegetables are completely covered by the gravy.
Prepare the Crust: In a separate mixing bowl, mix together the 2 cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. Whisk the dry ingredients to ensure the baking powder and salt are evenly distributed.
Cut in the Shortening: Cut in the 2 tablespoons of shortening using a pastry blender or your fingertips. The mixture should resemble coarse peas when you are finished. This step is key to creating a flaky crust.
Add the Wet Ingredients: Stir in the 1 cup of milk and mix well until the dough starts to come together.
Add the Egg: Add the 1 egg and blend until the dough forms a cohesive ball. Do not overmix the dough, as this can result in a tough crust.
Roll Out the Dough: Lightly flour a clean surface and roll out the dough to a size slightly larger than your 9×13 inch baking dish.
Top the Pie: Carefully place the rolled-out dough over the chicken and vegetable filling. Trim any excess dough from the edges of the dish.
Cut Slits: Cut slits in the dough to permit steam to escape during baking. This prevents the crust from puffing up too much and potentially bursting. You can also create decorative vents using cookie cutters.
Bake: Bake in a preheated oven at 425°F (220°C) for 20 to 30 minutes, or until the crust is golden brown. Keep a close eye on the pie during baking to prevent the crust from burning. If the crust starts to brown too quickly, you can tent it with foil.

Expert Tips & Tricks

Make-Ahead Filling: The filling can be made a day ahead of time and stored in the refrigerator. This can save you time on the day you plan to bake the pie.
Homemade Broth: For the most flavorful chicken pie, use homemade chicken broth. It makes a huge difference!
Crust Variations: Feel free to use your favorite pie crust recipe or even store-bought pie crust to save time.
Vegetable Swaps: If you don’t have mixed frozen vegetables on hand, feel free to substitute with other vegetables, such as green beans, corn, or celery.
Browning the Crust: For an extra golden-brown crust, brush the top of the dough with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.

Serving & Storage Suggestions

Allow the chicken pie to cool slightly before serving. This will prevent the filling from being too runny. Serve warm, either on its own or with a simple side salad.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover the pie with foil and bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions.

For longer storage, the chicken pie can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	464 kcal	23%
Total Fat	23.2 g	36%
Saturated Fat	9.4 g	47%
Cholesterol	114.2 mg	38%
Sodium	1268.3 mg	53%
Total Carbohydrate	39.8 g	13%
Dietary Fiber	1.2 g	5%
Sugars	0.8 g	3%
Protein	22.2 g	44%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend and baking powder to make a gluten-free crust.
Vegetarian: Substitute the chicken with a hearty mix of mushrooms, lentils, and other vegetables. Use vegetable broth instead of chicken broth.
Dairy-Free: Use a dairy-free milk alternative, such as almond or soy milk, and dairy-free shortening or oil in the crust. You can also use dairy-free butter for the gravy.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the gravy for a little heat.
Herbaceous: Incorporate fresh herbs, such as thyme, rosemary, or parsley, into the filling for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked rotisserie chicken instead of cooking a whole hen?
A: Absolutely! Rotisserie chicken is a great shortcut. Just be sure to remove the skin and bones before adding the meat to the gravy.

Q: My crust is always soggy. What can I do to prevent this?
A: Make sure the filling is not too watery, and cut slits in the crust to allow steam to escape. You can also pre-bake the bottom crust for a few minutes before adding the filling.

Q: Can I freeze the entire pie before baking?
A: Yes, you can. Assemble the pie according to the instructions, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Bake from frozen, adding about 15-20 minutes to the baking time.

Q: What is shortening, and can I substitute it with something else?
A: Shortening is a type of solid vegetable fat. You can substitute it with butter or lard, but the texture of the crust may be slightly different.

Q: How can I make this recipe healthier?
A: Use whole wheat flour in the crust, reduce the amount of butter and shortening, and load up on the vegetables.

Final Thoughts

This Chicken Pie from an Amish cookbook isn’t just a recipe; it’s a warm hug on a plate. It’s a taste of simpler times and the comfort of home. Don’t be intimidated by the number of steps – each one is easy to follow, and the result is well worth the effort. So gather your ingredients, preheat your oven, and get ready to create a dish that will bring joy to your table and maybe even evoke some cherished memories of your own. And if you make it, be sure to share a picture and tell me what you think! Enjoy!

Chicken Pie from Amish Cookbook Recipe