You can’t make a recipe like Chipotle Chicken Pastry Board with Chicken Pie Crust and it’s not a chicken pie.
Chipotle makes a lot of them.
So when the chain’s chicken, which is sold in a variety of flavors and styles, was recently ranked as one of the top-rated chicken pies in the world, we had to find a way to celebrate.
In this post, we’ll show you how we did.
But first, let’s make a chicken pastry.
(And yes, I know, this post is long, but this chicken is still better than most people’s.)
To make this chicken pie crust, you’ll need: 2 cups flour 1 teaspoon baking powder 2 cups water 3 tablespoons butter, melted 1 tablespoon oil 1 cup chicken broth or water, plus more for simmering The recipe below includes some notes on how to cook chicken.
If you’re making a batch, the amount of flour and baking powder will vary, but we’re going to use the exact same amount of water and butter in this recipe.
The first thing to do is to heat up the oven to 325 degrees Fahrenheit (180 degrees Celsius).
This is a little tricky if you don’t have an oven with a high oven temp (like a gas oven), but once you’re done cooking the chicken, you should have enough liquid to cover the edges of the dough.
When you’re ready to roll out the dough, roll it into a ball.
Once the ball of dough is rolled out, put the ball into the fridge for 15 minutes to firm up.
This will allow the dough to firm more and allow the chicken to cook faster.
After 15 minutes, you can begin to shape the dough into a pie crust.
Place the ball and all the ingredients in a mixing bowl.
Add the butter, oil, and chicken broth and stir to combine.
Roll out the chicken pie dough into 8 or 10 pieces.
Bake at 325 degrees for about 20 minutes.
Let cool on a wire rack for 10 minutes before slicing.
Assembling the Chicken Pie Dough While you’re at it, you may as well also bake the chicken.
If you’re like most people, the easiest way to make this pie crust is to cut the chicken into pieces and cook it at a low-medium heat.
Then, add the pie filling and roll out into a 10-inch (25 cm) circle.
It should be very thick and almost completely dry.
Cut the pie dough in half lengthwise and cut the halves into 3-inch-long (8 cm) circles.
These should form a triangle.
Remove the triangles and place them into the baking pan.
Cover the pan with foil.
Cook the chicken at 350 degrees for 15 to 20 minutes, until it is completely cooked through.
While the chicken is cooking, make the sauce.
Mix the butter and oil with the flour and water in a large bowl.
Place the chicken and the chicken broth in a blender and blend until the chicken stock is smooth.
Transfer the mixture to a medium saucepan and bring to a simmer over medium-high heat.
Once the sauce is boiling, remove the pan from the heat and pour it over the chicken pieces.
Stir in the chicken mixture and the remaining 1 tablespoon butter.
Bring to a boil.
Turn the heat down to medium-low and cook for about 2 minutes.
As the chicken begins to cook, it will begin to brown, and the crust will begin slightly to solidify.
Continue to cook the chicken until the crust has completely cooked.
You can now add the chicken liquid, which should be around 1 cup, and simmer for about 10 minutes.
(This may vary depending on the type of chicken you are making.)
The sauce will thicken and be almost liquidy.
Stir the chicken mix into the chicken flour and stir it into the sauce until the sauce coats the chicken completely.
Serve with a side of fresh tortilla chips, if desired.
To Make the Chicken Crust Next, you’re going the chicken meatloaf-making department.
Start by making the chicken dough.