2 1/2 pounds bone-in, skin-on split chicken breasts
Salt & Pepper
8 Tablespoons (1 stick) unsalted butter
1 celery rib, chopped fine
2 garlic cloves, minced
1/3 cup all-purpose flour
1 (12-ounce) can evaporated milk
2 cups low-sodium chicken broth
1 teaspoon grated lemon zest
3 scallions, chopped
1 pie crust
3/4 cup shredded sharp cheddar cheese
1 large egg, beaten for brushing the top of the pie
Adjust an oven rack to the middle position and heat the oven to 400˚. Cover a rimmed baking sheet with foil.
Pat the chicken dry with paper towels and season with salt and pepper. Place on the prepared pan, skin-side up, and roast until the temperature registers 160 degrees, 35 to 40 minutes. Let cool to room temperature, remove and discard the skin, and cut the meat from the bone and shred the chicken into 2-inch pieces. Reduce the oven temperature to 350˚.
Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook until it begins to brown, about 1 minute. Stir in the milk, broth, and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a large bowl (discard the vegetables), stir in the chicken and scallions, and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
Spoon the chicken mixture into the pie shell and sprinkle with the cheese. Top with the remaining pie crust. Press the top and bottom crusts together, then tuck the edges underneath. Crimp the dough evenly around the edge of the pie, using your fingers.
Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.
Diane’s Notes: She uses 4 Tablespoons of butter, 1-14 oz. can broth.