Name: Scottish Chicken Pie
Ingredients: 1 tablespoon chopped fresh curly or flat-leaf parsley; 2 egg yolks, beaten; 1 cup sliced mushrooms; 1 stick unsalted butter, cubed; 1 cup chopped celery; 1 cup peeled and chopped carrots; 1 medium yellow onion, chopped; Kosher salt and freshly ground black pepper; 4 tablespoons unsalted butter; 1 teaspoon minced fresh thyme leaves; 1 teaspoon sugar; 1 ¼ cups all-purpose flour; 4 tablespoons ice water; Pinch kosher salt; 2 tablespoons grapeseed oil (or other neutral oil), divided; 3 cups Chicken Stock, or good quality store-bought chicken broth; ¼ cup all-purpose flour; 1 cup fresh or frozen peas; 2 skinless, boneless chicken breasts

Preparation info

Difficulty
Medium

Appears in

Egg & Chicken

By Grant MacPherson

Published 2022

About

This is a spin-off of the scottish steak and kidney pies I grew up eating. I love savory pastry so much, and lobster pot pie is another personal favorite. This is an excellent winter dish for when it’s really cold and snowing out, or there is a stretch of several days of heavy rain. It’s another dependable comfort dish.

Ingredients

Crust

1 ¼ cups all-purpose flour
1 teaspoon sugar
Pinch

Method

Preheat the oven to 375 degrees F.

In the bowl of a food processor, combine the flour, sugar, and salt. Add the butter, breaking apart the cubes, and pulse until the mixture is slightly coarse. Add the ice water and pulse until the dough is crumbly. Transfer the dough to your w