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.
Preheat oven to 375 degrees. Gather your equipment and ingredients so that you have everything close at hand on the counter or table.
Make 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.
Make 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. Sprinkle with seasoned salt and freshly ground black pepper.
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