Poppy Seed Chicken Pie


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

5.0 from 1 reviews
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.

5.0 from 1 reviews
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.



  1. Excellent recipe. As my husband said, ‘this could make a guy love chicken’. Easy to make (dough and can be made a day ahead and stored overnight in fridge) with minimal prep cooking (even if you decide to cook your own chicken instead of store bought Rotisserie). Recipe can be adjusted to suite your taste and technique. Skipped the baking sheet and baked on the middle rack, moving to the upper rack for the last few minues. Crust came out fantastic, golden, flakey, and light.
    Cooked this in a light thin walled Sidney Hollow Ware ‘script’ cast iron pan – came out fabelous. Again a very forgiving recipe that can be used in either thin or thick walled pans. Thanks for a great recipe.


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