For an even more decadent crust, brush with melted butter before baking. If the crust begins to brown too quickly, tent it with foil. Feel free to experiment with different herbs and spices in the stuffing. Make sure that the chicken is dried well before wrapping in the dough.
Whole Chicken Pie
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PREP TIME45 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME2 hrs 55 mins
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SERVING6 People
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VIEWS39
Encase a succulent whole chicken in a golden, buttery pie crust for a stunning centerpiece. This rustic masterpiece delivers a delightful contrast of textures and flavors, from the savory, herb-infused chicken to the flaky, crisp crust. A surprisingly simple yet impressive dish perfect for special occasions or a memorable family meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol216 mg
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Fiber3 g
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Protein46 g
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Saturated Fat18 g
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Sodium787 mg
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Sugar2 g
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Fat55 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine onion, carrot, and celery in a bowl. Add garlic, rosemary, salt, black pepper, and cayenne pepper. Drizzle in olive oil. Mix stuffing well. (5 minutes)
02
StepTrim away the wing tips of the chicken. Season the whole surface and cavity generously with salt. Spoon the stuffing into the cavity, reserving any extra for the sauce later. Tie the legs together with string. Refrigerate until ready to wrap. (15 minutes)
03
StepPlace dough onto a well floured surface. Sprinkle more flour on top. Roll out into a large circle about 1/8 inch thick. Place chicken, breast-side down, in the center of the dough. Wrap dough over the chicken. Cut off sections of excess dough and patch them over areas with less coverage. (20 minutes)
04
StepBeat egg and water together and brush some egg wash over the redistributed dough. Press the rest of dough into the new seams. Continue folding dough over the chicken, brushing with egg wash and patching pieces together as needed, until chicken is fully covered. Do not stretch the dough too thin. (25 minutes)
05
StepFlip chicken over onto a baking sheet lined with a silicone mat. Press on the inside of both legs to enhance their shape. Refrigerate until crust is cold, about 30 minutes. (5 minutes)
06
StepPreheat the oven to 400 degrees F (200 degrees C). Brush the remaining egg wash all over the chicken. Sprinkle fleur de sel on top. (10 minutes)
07
StepBake in the preheated oven until crust is beautifully browned, about 1 hour and 10 minutes. Transfer chicken to a pie dish and let rest while preparing the sauce, 30 minutes to 1 hour. (1 hour 40 minutes)
08
StepCut a small hole into the back of the chicken and spoon out 1/2 cup of the stuffing. Place in a saucepan with 1 tablespoon butter. Add a pinch of salt. Cook and stir over medium-high heat until vegetables are tender, about 3 minutes. Add wine and the pan drippings. Cook, stirring occasionally, until reduced by half, about 4 minutes. Add cold butter. Turn off heat and stir sauce vigorously until butter melts. (15 minutes)
09
StepSlice chicken and serve with the sauce. (5 minutes)
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Buck Keeling
Jun 10, 2025Next time I'll double the sauce because it's that good!
Andreane Hirthe
Jun 4, 2025I added a little thyme to the stuffing and it was perfect!
Evert Smitham
Apr 17, 2025I’ve made this for dinner parties several times, and it’s always a huge hit! It looks incredibly impressive.
Rex Miller
Apr 13, 2025My family raved about this. It's definitely going into my regular rotation.
Carmine Smith
Apr 7, 2025I was a little intimidated at first, but the directions were so clear and easy to follow.
Sanford Gorczany
Jan 23, 2025The rosé wine sauce is what really sets this recipe apart. So delicious!
Anais Tremblay
Dec 22, 2024The crust was perfectly golden and flaky. A true masterpiece!
Destiny Murray
Dec 21, 2024This recipe was a showstopper! Everyone was so impressed, and it tasted amazing.