Spending time in the kitchen around the holidays is a blast, yet it can be quite time consuming especially when you are making multiple dishes. This pie is incredibly decadent, a fun alternative to the usual holiday spread and is truly a one dish wonder.
Simply place this dish in the oven when your company arrives and spend time entertaining while it’s baking. Serve warm with a handful of arugula spritzed with lemon juice and a glass of white Burgundy or a lavender lemonade + gin cocktail.
Rainbow Chard + Sage Chicken Pie
Pie crust (recipe below)
2 organic chicken breasts and thighs
3 tablespoons raw or organic unsalted butter, divided
About 3 cups of organic chicken broth
4 organic sage leaves
1 cup chopped organic rainbow chard
¼ cup organic all-purpose flour
¼ cup organic cream or half+half
1 organic egg, beaten (for egg wash)
Salt and pepper
Make the crust (see recipe below) and season the chicken with salt and pepper. Heat 1 tablespoon of butter in large Dutch oven over medium-high heat. Cook chicken until browned, about 10 minutes; transfer to plate. Pour two tablespoons of the remaining fat from the pot into bowl. When chicken has cooled, remove and discard skin. Add chicken broth, chicken, and sage to the pot and bring to a boil. Reduce heat and simmer, covered, until breasts register 160 degrees and thighs register 175 degrees, for about 15 minutes. Transfer chicken to bowl. Add chard and mix. Allow mixture to cool then shred chicken, discarding bones. Pour the broth through a fine-mesh sieve into a large bowl and reserve.
Preheat oven to 450 degrees Fahrenheit.
Heat butter and reserved fat in a medium saucepan over medium heat. Add flour and cook, whisking constantly, until golden for about 2 minutes. Slowly whisk in 2 cups reserved broth and half and half or cream and bring to a boil. Reduce heat to medium-low and simmer sauce until thickened and reduced to about 2 cups, about 6 minutes. Season with salt and pepper to taste. Combine 1 cup sauce with shredded chicken and chard mixture. You can reserve the remaining sauce for serving.
Place chicken and chard mixture in the dough-lined pie plate and spread into an even layer. Top with second dough round, leaving at least ½-inch overhang all around. Fold dough and seal edges using your thumb and forefinger. Cut about 4 slits on the top of the pie. Evenly brush pie with egg wash, making sure the wash doesn’t pool. Place on lower rack in oven. Bake until top is golden brown, about 20 minutes. Reduce oven temperature to 375 degrees and continue to bake until crust is a deep golden brown, about 20 minutes. Allow the pie to cool for about 1 hour before serving.
(Makes enough for one pie using a 9″ ceramic dish.)
2 ¾ cup organic all-purpose flour
1 teaspoon salt
1 cup of cold-cold-cold butter cut into ½ inch cubes
½ cup ice cold water
Mix the flour and salt in a food processor, pulsing a few times. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible — this results in it being a super flaky. Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes, then back to the work surface. Roll out both disks to about 10 inches. Keep in the fridge until ready to use.
If you prefer sticking with tradition, feel free to use some leftover turkey in place of the shredded chicken. The pie will be just as tasty. Add in some Sour Cherry + Floral Sugar Ice Cream for a lovely dessert and have a happy Thanksgiving!
Images via Cassie Winslow