Poppy Seed Chicken Pie


A plateful of this creamy pot pie will have a cold night feeling cozy and warm in no time.

Poppy Seed Chicken Pie
Serves: 1 (10-inch) pie
A plateful of this creamy pot pie will have a cold night feeling cozy and warm in no time.
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon minced garlic
  • 1 cup whole milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 ounces cream cheese, softened
  • 1 cup sour cream
  • 6 cups shredded cooked chicken (about 1 large rotisserie chicken)
  • 1 tablespoon poppy seeds
  • Southern Baked Pie Dough (recipe follows)
  • 2 tablespoons heavy whipping cream
  1. Preheat oven to 325°. Line a baking sheet with parchment paper.
  2. In a 10-inch cast-iron skillet, melt butter over medium-low heat. Whisk in flour; cook, whisking constantly, until flour is lightly browned. Add garlic; cook for 1 minute, whisking constantly. Gradually add milk and broth, whisking constantly; whisk in salt and pepper. Bring to a rolling boil over medium heat. Remove from heat; whisk in cream cheese and sour cream until smooth. Stir in chicken and poppy seeds.
  3. On a lightly floured surface, roll Southern Baked Pie Dough into an 11-inch circle. Place dough on top of chicken mixture, letting edges extend over sides of skillet. Cut 4 slits in top of dough. Brush dough with cream.
  4. Bake until crust is golden brown, 1 hour to 1 hour and 15 minutes, covering with foil after 45 minutes of baking to prevent excess browning, if necessary. Serve immediately.

Southern Baked Pie Dough
  • 1¼ cups all-purpose flour
  • ½ cup unsalted butter, cubed
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ cup water
  1. In a large bowl, place flour. Using a pastry blender, begin to cut in butter. Add salt and sugar. Continue working butter into flour until mixture has the consistency of course-ground cornmeal. (The cubes of butter should now be smaller than the size of a green pea.) Add ¼ cup water, and continue working mixture until dough begins to come together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 2 hours.



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