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“A little time consuming, but well worth it!”
1hr 20mins

Ingredients Nutrition


  1. Cook chicken in 1/2 cup broth until cooked.About 5 minutes. Reserve broth. Cool chicken.
  2. Combine 2-1/2 cup flour, 3/4 teaspoons salt, 1/4 lb. butter and shortening until mix resembles coarse meal.
  3. Toss 7-8 tablespoons cold water a tablespoons at a time. When mix begins to clump press into a ball, wrap and refrigerate.
  4. Cut carrots in half length wise then chop. Bring water to boil with carrots. Cook until tender(about 5 min.)drain. Slice mushrooms.
  5. In a large pan, add remaining.butter. Saute mushrooms until tender. Add 1 teaspoons salt and 1/2 teaspoons thyme. Cook about 5 minute.
  6. Stir in remaining 1/4 cup flour and cook 1 minute Gradually stir in reserved broth. Add remaining 1-1/4 cup broth and cream. Bring to a boil and cook 1 minute stirring constantly.Remove from heat, pour off 1-1/2 cup reserve. Chop green onions. Stir in remaining ingredients.
  7. Heat oven to 425 deg. Beat egg with 1 tablespoons water. Divide dough into 12 pieces. Roll to fit 5" pans. Fill with chicken mixture. Roll remaining 6 balls into top pieces. Flute edges. Cut vents in top.
  8. Brush with egg mixture. put pies on baking sheet and bake at 450 deg. for 35 minute.
  9. Serve pies with reserved cream sauce.

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