Ione's Chicken Pie

2 pies servings Prep: 30 m Cook: 2 h 15 m Total: 2 h 45 m Intermediate
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Ione's Chicken Pie
One of the best chicken pies you will ever eat with tender chicken, a rich roux-based gravy, and the holy trinity. If you’re ever in Breaux Bridge, LA, stop and get a piece of this delicious dish. If you can’t stop there, make one today.

Ingredients

2 pies servings
  • 2 large chickens
  • 7 tbsp flour
  • 2 (9 inch) pie shells
  • 3 medium onions, chopped
  • 2 large bell pepper, chopped fine
  • 1 small head of garlic minced fine
  • Salt, red pepper and Cajun seasoning to taste
  • 1 onion and 1 shallot for boiling
  • Parsley (for adding near end of cooking)

Step-by-Step Instructions

  1. Boil chickens in a large pot - add salt, one onion and shallots. Remove from heat and place on plates to cool. Strain broth into bowl, cover and refrigerate to be used in the roux.
  2. Remove skin from chickens. Cut meat into small pieces. You may use knife or scissors. After cutting cover and place in refrigerator.
  3. Skim fat from the top of the cold broth and place in a pot to make the roux; add flour gradually. When mixture has browned (about 20-25 minutes over medium heat), add the 3 chopped onions, minced garlic, and chopped bell pepper. Stir often to prevent from sticking. When roux is as brown as you want it, add some of the chicken broth.
  4. Add the cut chicken to the roux, simmer for 1/2 hour. Add salt and red pepper to taste. Stir frequently to prevent from sticking. Add more broth as needed. Cook for about 1 hour over medium to low heat.
  5. Add parsley about 15 minutes before turning off. The dish should not be dry. If it not as brown as you like add a little Kitchen Bouquet or Gravy Master.
  6. Pour into pie pans or cast iron skillet and top with second crust. Cut slits on top crust to release steam.
  7. Bake at 400 degrees about 30 to 45 minutes until crust is golden brown. This pie freezes well. When you’re ready to bake a frozen pie, remove from the freezer and bake at 400 degrees for approximately 45 minutes to an hour.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium and stir constantly once you add the flour to the chicken fat. The roux should take 20-25 minutes to brown properly. If it's browning too quickly or developing black specks, reduce the heat immediately.

Q: How do I know when the filling is the right consistency?

A: The filling should be thick and gravy-like, not soupy or dry. It should coat the back of a spoon but still be moist enough to stay tender when baked. Add more broth if it's too thick, or simmer longer uncovered if it's too thin.

Q: Can I assemble the pie ahead of time?

A: Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking, or freeze it for up to 3 months. If baking from frozen, add 15-20 minutes to the baking time and cover with foil if the crust browns too quickly.

Tips and Techniques

Using the rendered chicken fat from the broth to make your roux gives this pie incredible depth of flavor - don’t skip this step. Also, let the filling cool slightly before pouring into the pie shell to prevent a soggy bottom crust.

Ingredient Substitutions

  • 2 large chickens: 1 large chicken plus 3-4 cups cooked rotisserie chicken
  • pie shells: puff pastry or homemade pie dough
  • Kitchen Bouquet or Gravy Master: a small amount of dark soy sauce

Equipment Needed

  • Large pot for boiling chickens
  • Heavy-bottomed pot for making roux
  • 2 (9-inch) pie pans or cast iron skillets
  • Strainer for broth

Historical Context

Breaux Bridge is known as the Crawfish Capital of the World, but locals also take pride in their chicken pies. This style of Cajun chicken pie, with its dark roux-based gravy, is different from the cream-based pot pies found elsewhere in the South.