Amish Chicken Pie Recipe: Buttery Crust With Hearty Filling

This traditional Amish chicken pie delivers comfort in every bite with its flaky, buttery crust and rich, creamy filling. The dish embodies hearty, home-style cooking at its finest, perfect for family gatherings.

What sets this recipe apart is the double-crust design that seals in the savory chicken and vegetable mixture. The filling comes together with simple, wholesome ingredients that highlight authentic Amish culinary traditions.

The result is a golden pie with a tender, flavorful interior that’s both satisfying and nostalgic. Each slice offers layers of texture and taste, from the crisp top crust to the velvety filling below.

Ideal for Sunday suppers or holiday meals, this pie brings warmth and tradition to any table. Here’s how to create this timeless dish.

Ingredients for Amish Chicken Pie

Buttery crust and hearty filling come from these simple, wholesome ingredients for a timeless comfort dish.

The butter for the crust needs to be cold and cubed—Land O’Lakes or Kerrygold are both solid choices. All-purpose flour is standard here, but King Arthur is my go-to for consistent results. If you’re making the crust from scratch, weigh your flour for accuracy (1 cup = 120g). The chicken should be boneless, skinless for easy shredding and even cooking.

No heavy cream? Whole milk with a splash of melted butter works in a pinch. Fresh thyme can replace dried at three times the amount. For the broth, Better Than Bouillon makes a great low-sodium base. If you’re short on time, rotisserie chicken (about 3 cups shredded) is a perfect shortcut. Frozen mixed veggies can swap in for the carrots, celery, and peas.

The pie dough can be made 2 days ahead and refrigerated, or frozen for 1 month. The filling is best used immediately but will keep in the fridge for 1 day. Leftovers taste even better the next day—just reheat in the oven to keep the crust crisp.

Step-by-Step Instructions for Amish Chicken Pie

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Flaky Pie Crust

In a large bowl, combine the 3 cups All-Purpose Flour and 1 tsp Salt. Cut in the 1.5 cups Unsalted Butter (cubed and cold) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible. This step is critical for a flaky texture.

Gradually add the 0.5 cup Ice Water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking it, as this will make the crust tough. Divide the dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Cook and Shred the Chicken

While the dough chills, cook the 1.5 lb Boneless Chicken Breast in a pot of simmering water for 15-20 minutes until fully cooked through. Remove from water and let cool slightly before shredding with two forks. Set aside.

Alternatively, you can poach the chicken in the 1.5 cups Chicken Broth for added flavor—just reserve the broth for the filling. The chicken should pull apart easily when done, with no pink remaining in the center.

Step 3: Sauté Vegetables and Make the Filling

In a large skillet, melt 2 tablespoons of the reserved butter over medium heat. Add the diced 2 whole Carrots, 2 whole Celery Stalks, and 1 whole Yellow Onion. Cook for 5-7 minutes until softened and the onion becomes translucent.

Stir in the 0.25 cup All-Purpose Flour to create a roux, cooking for 1 minute. Slowly whisk in the 1.5 cups Chicken Broth and 0.75 cup Heavy Cream, then add the shredded chicken, 1 cup Frozen Peas, 0.5 tsp Black Pepper, and 0.5 tsp Dried Thyme. Simmer for 5 minutes until the filling thickens to a gravy-like consistency.

Step 4: Assemble and Bake the Pie

On a floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it into the bottom and up the sides. Trim any excess, leaving a slight overhang. Pour the warm filling into the crust.

Roll out the second disc of dough and place it over the filling. Crimp the edges to seal, then cut a few slits in the top crust to allow steam to escape. Brush the top with the 1 whole Large Egg beaten with a tablespoon of water for a golden finish.

Bake at 375°F for 40-45 minutes until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before slicing to allow the filling to set.

Pro Cooking Tips for Perfect Results

Crust Perfection

Keep your butter ice-cold and work quickly to prevent melting. I cube mine and chill the bowl too. Use a pastry cutter for even distribution—Land O’Lakes butter gives the flakiest results. 💡

Filling Thickness

Cook your roux for a full 1 minute to remove the raw flour taste. The filling should coat the back of a spoon when done. If too thin, simmer 2-3 minutes longer.

Venting the Top

Cut 4-5 slits in the top crust to prevent steam buildup. I use a sharp paring knife to make decorative cuts. This ensures your pie bakes evenly without soggy spots.

Egg Wash Secret

Brush the top crust with egg wash right before baking for that golden shine. I add 1 tablespoon water to my beaten egg for easier spreading. Reapply halfway through baking for extra glow.

Baking Surface

Place your pie dish on a preheated baking sheet at 375°F. This prevents the bottom crust from getting soggy. Rotate the pie halfway through for even browning. 🔥

Resting Time

Let the pie rest for 10-15 minutes after baking. This allows the filling to set so it doesn’t run out when sliced. I tent mine with foil to keep it warm.

Frequently Asked Questions