Above Average Cost.
Est. Cost: ~$20–$35 USD total.
Recipe Warnings
The source gives output as “Makes two pies” rather than slice-based servings, so the yield pill preserves that format exactly.
🛒 SHOP IT
Produce
Dairy
Pantry
Deli & Prepared Foods
Broth, Stock & Soup
Frozen
🔪 MISE IT
- 🧈 Measure 1/2 cup / 110 g softened unsalted butter into a small bowl.
- 🥣 Measure 1/2 cup / 80 g all-purpose flour into the same bowl.
- 🥛 Measure 1 cup / 250 ml milk into a measuring cup.
- 🌽 Measure 2 Tbsp cornstarch into the same measuring cup.
- 🧅 Buzz 1 large yellow onion into a large bowl.
- 🥕 Peel and dice 2 medium carrots into the same bowl.
- 🥬 Rinse and dice 2 celery stalks into the same bowl.
- 🧈 Measure 3 Tbsp butter into the same bowl.
- 🧂 Measure 1/2 tsp salt into a mini bowl.
- 🧂 Measure 1/2 tsp ground pepper into the same bowl.
- 🥔 Peel, rinse, and dice 1 large russet potato into a small bowl.
- 🥣 Measure 2 1/2 cups / 591 ml condensed chicken broth into the same bowl.
- 🥄 Measure 2 tsp chicken bouillon base into the same bowl, if using.
- 🍗 Remove all the meat from 1 whole rotisserie chicken and dice it on the cutting board.
- 🥣 Measure 4 cups / 600 g all-purpose flour into the large food processor.
- 🧂 Measure 1 tsp salt into the same processor.
- 🧈 Measure 2 cups / 450 g chilled unsalted butter, cut into cubes, onto a plate and keep it chilled.
- 🧊 Measure 1/2 cup / 125 ml ice water into a 1 cup scoop and keep it in the freezer.
- 🥛 Measure 4 Tbsp milk into a mini bowl.
🍳 MAKE IT
- COOK the prepared yellow onion, carrots, celery, and 3 Tbsp butter in a large heavy bottom pot over medium heat until the vegetables have softened.
- SEASON with the prepared 1/2 tsp salt and 1/2 tsp ground pepper and stir to combine.
- ADD the prepared russet potato, condensed chicken broth, and chicken bouillon base, if using, and bring to a boil over high heat.
- REDUCE the heat to medium, cover, and simmer until the vegetables are just tender, about 10 minutes.
- ADD the prepared milk and cornstarch mixture and boil gently, stirring with a heat proof rubber spatula.
- ADD the prepared softened butter and flour mixture and boil gently, stirring, until the filling thickens.
- TASTE and adjust with extra salt, pepper, or chicken bouillon base as needed.
- STIR in the prepared diced rotisserie chicken.
- COOL the filling.
- PULSE the prepared 4 cups flour and 1 tsp salt in the large food processor 2 to 3 times to combine.
- ADD the prepared chilled cubed butter and pulse until the butter is the size of peas through the flour, about 7 to 8 times.
- ADD the prepared ice water and pulse until a crumbly dough starts to form and pulls away from the sides.
- SPLIT the dough into 4 ziplock bags.
- PRESS the dough in the bags to make 4 flat round disks.
- REFRIGERATE the 4 dough disks for 30 minutes.
- PLACE the oven rack in the lowest position and PREHEAT the oven to 400°F.
- ROLL out 2 dough disks on a floured work surface and line both pie plates as the bottom crusts.
- PRESS the dough into the pie plates and trim the excess with a knife.
- BRUSH the edges of both pie bottoms with the prepared 4 Tbsp milk using a silicone basting brush.
- SPOON the cooled filling evenly between the two pies.
- ROLL out the remaining 2 dough disks, fold them gently, and make incision patterns in the folded top halves.
- PLACE and unfold each top crust over each pie, centering the folded side over the filling.
- CRIMP each pie with a fork to press the top and bottom crusts together all the way around the edges.
- TRIM any excess dough with a knife.
- BRUSH the tops of both pies with the remaining milk, but do not brush the edges.
- BAKE until the pastry is golden brown, about 50 minutes.
- REST both pies for 20 minutes, then cut into wedges and SERVE!
Shop It!
| Overbuy | Cost | Have it! |
|---|
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date