The homemade plate pie is a culinary embrace, where the flaky, buttery crust cradles a rich, savory filling of tender chicken and vibrant vegetables. Each bite delivers a satisfying crunch followed by a creamy, herb-infused burst of flavor, thanks to the perfectly seasoned sauce that binds the ingredients together.
Ingredients:
- For the crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cut into small cubes
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg yolk
- 2-4 tablespoons ice water
- For the filling:
- 2 cups cooked, shredded chicken (or any filling of choice)
- 1 cup frozen peas and carrots
- 1 medium potato, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- For assembly:
- 1 egg, beaten (for egg wash)
- Extra flour for dusting
Instructions:
- Prepare the Crust:
- In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and mix until incorporated. Gradually add ice water, one tablespoon at a time, until the dough comes together but is not sticky.
- Divide the dough into two equal portions, flatten into discs, and wrap each in plastic wrap. Refrigerate for at least 30 minutes.
- Make the Filling:
- In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until softened and translucent, about 3 minutes.
- Add the diced potato and cook for another 5 minutes, until they start to soften. Stir in the flour and cook for 2 minutes to form a roux.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens. Add the shredded chicken, peas and carrots, thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes until the filling is thick and the vegetables are tender. Remove from heat and let cool slightly.
- Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out one portion of dough to fit your pie dish. Carefully transfer it to the dish, pressing it into the corners and trimming any excess.
- Pour the cooled filling into the crust, spreading it evenly. Roll out the second portion of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
- Brush the top with the beaten egg and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve:
- Let the pie cool for at least 15 minutes before slicing. This allows the filling to set and makes serving easier. Enjoy your homemade plate pie with a crisp green salad or your favorite side dish.
