Poppy Seed Chicken Pie
 
 
A plateful of this creamy pot pie will have a cold night feeling cozy and warm in no time.
Serves: 1 (10-inch) pie
Ingredients
  • 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
Instructions
  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.
Recipe by Southern Cast Iron at https://southerncastiron.com/poppy-seed-chicken-pie/