Christmas Sausage Chicken Pie

Christmas Sausage Chicken Pie

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

Christmas Sausage Chicken Pie takes some time to prepare, but it’s very good and has become a Christmas tradition at our house. Filled with tender chicken and mildly spiced sausage in a seasoned herb sauce, it goes well with a creamy soup and crescent or dinner rolls.

My Christmas Eve Table

When Christmas Eve arrives, I always prepare a nice dinner for our family that follows a candlelight service at our church. I try to do as much advance preparation as possible for the meal, beginning the day before and usually working right up to the moment we need to leave for church. At times this can be quite hectic. For whatever reason, I’m never quite as prepared as I’d like to be.

That said, this recipe for a traditional meat pie is the perfect solution to my preparation woes. I should simply make this pie the day before and then warm it in the oven prior to the dinner! So, children…do as I say, not as I do!

 

Ingredients for Christmas Sausage Chicken Pie

For the Crust:

  • all-purpose flour
  • salt
  • vegetable shortening
  • cold water

For the Filling:

  • chicken thighs, poached and shredded
  • ground bulk sausage, browned
  • butter
  • all-purpose flour
  • chicken broth
  • kosher salt
  • freshly ground black pepper
  • thyme
  • marjoram
  • ground sage
  • egg yolk + water for egg wash

 

Instructions

Preheat oven to 375 degrees. Gather your equipment and ingredients so that you have everything close at hand on the counter or table.

Prepare the Pie Dough:

In a medium sized bowl, mix together the all-purpose flour and salt. Add vegetable shortening and cut in with a blending fork until crumbly. Add 1/4 cup water and mix, then add the rest of the water to finish mixing the dough. The dough should hold together in a ball.

Preparing Crust for Pie

Divide the dough in half. Roll out on floured surface the size of your pie plate. Repeat for the top crust. Cover and allow to set until ready to assemble the pie.

Prepare the Meat:

Place chicken thighs in a medium saucepan and cover with water. Cook on medium low heat until cooked through and tender, about 20-25 minutes. Allow to cool for 5-7 minutes and then shred into bite-size pieces.

While the chicken is cooking, brown the sausage in a large skillet. Remove from skillet with a slotted spoon, and drain on paper towels on a plate or bowl.

As I’ve mentioned before, when shopping for bulk ground sausage, I like to buy Oldham’s Country Sausage, which has 16 grams of fat, much lower than the majority of ground sausage on the market. 

Prepare the Gravy:

Melt butter in a large saucepan over medium heat. Stir in all-purpose flour and cook until mixture thickens and bubbles. Gradually stir in chicken broth, salt, pepper, dried thyme and marjoram and ground sage. Cook until thickened.

Assemble the Pie:

Press one half of pie dough into the bottom and sides of a deep dish pie plate.

Begin layering by placing half of the shredded chicken on the bottom of the pie. Top that with the browned sausage and finish with the remaining chicken on top.

Pour the prepared gravy over the meat.

Using your fingers, smooth water along the edge of the bottom crust. Then place the top crust over the meat. Trim and crimp the edges to seal the crusts together. Cut slits in top for steam to escape.

Combine egg yolk with water and brush over the top crust.

Bake on lower rack in a preheated oven for 50-55 minutes until golden brown and juices are bubbling.

Remove from oven and allow to cool for 10-12 minutes before serving.

Onion Crescent Rolls

This recipe will serve 8-10 people. Serve this meat pie with a creamy soup such as Broccoli Cheese Soup, and my Onion Crescent Rolls. 

For a wine, may I suggest: Chateau Montelena Napa Valley Chardonnay

See more Holiday Dinner Ideas Here. Browse Main Dish Recipes Here. 

Recipe for Christmas Sausage Chicken Pie

Christmas Sausage Chicken Pie

Although this recipe takes some time to prepare, it's very good and has become a Christmas tradition at our house. Filled with tender chicken and mildly spiced sausage, it goes well with a creamy soup and crescent rolls.
No ratings yet
Print Rate
Course: Main Course
Cuisine: English
Keyword: Christmas dinner, Holiday Meals, Homemade Pie Pastry, Mild Bulk Sausage, Poached Chicken
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10

Equipment

Stainless Skillet
Cuisinart Cookware
Glass Measuring Cups
Deep Pie Dish

Ingredients

Pie Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 7/8 cups vegetable shortening
  • 1/2 cup cold water

Meat Filling:

  • 6 whole chicken thighs poached and shredded
  • 1 pound ground sausage browned
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon ground sage
  • 1 large egg yolk + 1 teaspoon water for egg wash

Instructions

  • Preheat oven to 375 degrees. Gather your equipment and ingredients so that you have everything close at hand on the counter or table.

Prepare the Pie Dough:

  • In a medium sized bowl, mix together the all-purpose flour and salt. Add vegetable shortening and cut in with a blending fork until crumbly. Add 1/4 cup water and mix, then add the rest of the water to finish mixing the dough. The dough should hold together in a ball.
  • Divide the dough in half. Roll out on floured surface the size of your pie plate. Repeat for the top crust. Cover and allow to set until ready to assemble the pie.

Prepare the Meat:

  • Place chicken thighs in a medium saucepan and cover with water. Cook on medium low heat until cooked through and tender, about 20-25 minutes. Allow to cool for 5-7 minutes and then shred into bite-size pieces.
  • While the chicken is cooking, brown the sausage in a large skillet. Drain on paper towels on a plate or bowl.

Prepare the Gravy:

  • Melt butter in a large saucepan over medium heat. Stir in all-purpose flour and cook until mixture thickens & bubbles. Gradually stir in chicken broth, salt, pepper, dried thyme and marjoram and ground sage. Cook until thickened.

Assemble the Pie:

  • Press one half of pie dough into the bottom and sides of a greased deep dish pie plate.
  • Begin layering by placing half of the shredded chicken on the bottom of the pie. Top that with the browned sausage, then place the remaining chicken on top.
  • Pour the prepared gravy over the meat.
  • Using your fingers, smooth water over the bottom edge of the pie crust. Place the top pie crust on top of the meat. Trim and crimp edges of the crust to seal. Cut slits in top for steam to escape.
  • Combine egg yolk with water and brush over top of crust.
  • Bake on lower rack in preheated oven for 50-55 minutes until crust is golden brown and juices are bubbling.
  • Remove from oven and allow to cool for 10-12 minutes before serving. Makes 8-10 servings.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 
Wine Suggestion: Chateau Montelena Napa Valley Chardonnay

Nutrition

Calories: 450kcal | Carbohydrates: 22g | Protein: 10g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 3g | Cholesterol: 64mg | Sodium: 1129mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

Share this Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating