SO MANY PIE CRUSTS!!

Ingredients

• 8 pieces Chicken Breast (frozen, skinless, boneless)
• 6 cups All-Purpose Flour (for pie crust)
• 1 pound Unsalted Butter (cold, cut into cubes)
• 2 large Egg (room temperature)
• 2 tablespoons Apple Cider Vinegar (helps tenderize crust)
• 1 cup Water (cold)
• 1 teaspoon Salt (for seasoning chicken and crust)
• 0.5 teaspoon Black Pepper (ground, for seasoning)

Instructions

1. Preheat Oven and Bake Chicken

   Preheat the oven to 375°F. Arrange the frozen chicken breasts on a sheet pan lined with a silicone mat and bake until the internal temperature reaches 165°F, about 25 minutes.

   Time: PT25M

   Temperature: 375°F

2. Prepare Pie Crust Dough

   In the bowl of a stand mixer, combine the flour, cold butter cubes, egg, apple cider vinegar, and water. Mix on low until the mixture forms a cohesive dough.

   Time: PT10M

3. Chill the Dough

   Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 20 minutes.

   Time: PT20M

4. Shred Cooked Chicken

   Remove the baked chicken from the oven, let cool for 5 minutes, then use two forks to pull the meat into bite‑size shreds.

   Time: PT5M

5. Roll Out Crust and Cut Circles

   On a lightly floured surface, roll the chilled dough to about 1/8‑inch thickness. Using a 6‑inch round cutter, cut four circles for the bottom crust and four for the tops.

   Time: PT15M

6. Assemble the Pies

   Place a bottom crust circle into each pie dish, fill with shredded chicken (season with salt and pepper if desired), then top with a second crust circle. Press edges together, crimp, and cut a few steam vents.

   Time: PT10M

7. Bake the Assembled Pies

   Bake the pies on the middle rack at 375°F for 35 minutes, or until the crust is golden brown and the filling is hot.

   Time: PT35M

   Temperature: 375°F

8. Cool and Store

   Allow the pies to cool for 10 minutes. Serve one now and wrap the remaining pies tightly in plastic wrap and foil before freezing.

   Time: PT10M

9. Cleanup

   Wash all used bowls, mixer attachments, knives, cutting board, and silicone mat. Wipe down counters and store equipment.

   Time: PT20M

Nutrition Facts

Calories

410

Protein

22g

Carbohydrates

35g

Fat

22g

Fiber

2g