American Pie Council

2017 Amateur Entry


Rustic Rooster Pie

Rustic Rooster Pie
Paige Dague, Homewood, IL
2017 APC National Pie Championships
Amateur Division 2nd Place Pot Pie

Makes 4 individual 6-inch chicken pot pies

1 cup shortening, cold
3 cups flour
1½ teaspoons salt
7 tablespoons cold water
For the crust: Cut shortening into flour until mealy. Stir in salt. Add water and form into dough. Cover and chill, then roll to 1/8” and cut 8 rounds to fit pie tins. Place round of dough into bottom of each pie tin; reserve remaining four for upper crusts and chill until needed.

1 pound chicken tenderloin
½ teaspoon pepper
½ teaspoon garlic salt
6 tablespoons butter
1 small sweet onion, diced
1 carrot, peeled and sliced
1 cup frozen corn
1/4 cup flour
1 1/2 cups whole milk
4 oz cream cheese
8 oz shredded cheddar cheese
2 tablespoons Parmesan cheese, divided
For the filling: Heat oven to 350 degrees. Place chicken on foil-lined baking sheet and sprinkle both sides with pepper and garlic salt. Bake for 25 minutes until cooked through. When cool enough to handle, cut into ½-inch pieces. Increase oven temperature to 375 degrees. Sauté vegetables in butter in large saucepan over medium heat until tender. Stir in milk and flour until incorporated. Bring to gentle boil, stirring until mixture thickens. Reduce heat and add cream cheese and shredded cheddar, stirring until melted. Remove fro heat. Add chicken and stir to coat.

Spoon filling into crust-lined pie tins. Top with remaining crust. Crimp crusts together and vent top crusts. Sprinkle tops with half the Parmesan cheese; then bake pot pies at 375 degrees for 35 minutes, until crusts are golden and filling is bubbly. Remove pot pies from oven and sprinkle again with remaining Parmesan cheese. Cool 15 minutes before serving.