Scottish Chicken Pie

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

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

Main course
Winter
Pie

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