GREEN CHILE CHICKEN PIE
Use homemade green chile gravy for this pie. I have included an easy recipe for gravy that you can whip up the day before. But don’t worry if you don’t have time for that. You can use any kind of gravy, or canned cream of chicken soup thinned out with a little cooking broth, or even water. And you can always add chopped green chile to the chicken separately.
2 pounds boneless chicken breasts
SEASONINGS: 1 bay leaf, 1 sprig thyme, 1 sprig parsley, 1 smashed garlic clove, 1/2 teaspoon whole peppercorns, 3 whole cloves
2 cups Easy Green Chile Gravy (follows)
Dough for 2 pie crusts
butter for greasing pie dish
1 egg, beaten with 1 teaspoon water
Place chicken breasts and seasonings in a medium saucepan and cover with water. Bring to a boil, cover and reduce heat. Simmer for 20 minutes until chicken is cooked through. Allow to cool in the liquid. Remove chicken from liquid and shred. (Strain the broth and reserve for another use.) Combine the cooked shredded chicken with 2 cups of Easy Green Chile Gravy. Taste for salt and pepper and adjust if needed.
Preheat oven to 350 degrees.
Butter a deep pie dish. Roll out one of the pie crusts to fit the pie dish with at least 1/2” overhang. Pour the chicken mixture into the center of the crust and smooth with a spatula. Brush the overhang with beaten egg.
Roll out the second pie crust and place it over the pan. Fold the edge of the top crust under the overhanging crust, and pinch to crimp and seal all around.
Cut slits in the top crust for steam to escape. You can make a decorative design with the point of a knife. Then brush the entire crust generously with the remaining beaten egg.
Cover the edge of the pie with a strip of foil. Place in preheated oven and back for 50-60 minutes, or until crust is cooked through and golden. You may remove the foil for the last 10 minutes.
Allow to cool 10 minutes before serving.
EASY GREEN CHILE GRAVY
This easy gravy is handy to have around. Make ahead and freeze in 2 cup portions. Thaw and stir to combine, then reheat gently on low. (For regular gravy, just leave out the green chile.)
1/2 stick (4 tablespoons) unsalted butter
1/2 cup flour
1 quart rich chicken stock
1/2 cup white wine
1 sprig fresh thyme, stripped (about 1 tablespoon) or 1 teaspoon dried thyme
1 tablespoon chopped fresh sage, or 1 teaspoon dried rubbed sage
1 bay leaf
1/2 cup chopped green chile
Salt and ground pepper to taste
Melt the butter over medium-low heat. Add the flour and whisk until combined. Reduce heat to low and cook for about 5 minutes, or until just golden.
Very slowly, ladle the chicken stock while whisking. Incorporate well to avoid lumps. When all the stock has been added and mixture is smooth, add the white wine and the herbs. Add the green chile. Bring to a boil, then reduce heat and simmer, stirring often, until thickened.
Remove from heat. Taste for salt and pepper, and adjust seasonings.
Makes about 4 cups.
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