Pennsylvania Dutch Chicken and Corn
We combined a Pennsylvania Dutch Corn Pie Recipe and the Pennsylvania Dutch Hand Pie recipe to create an updated classic recipe that busy Moms can take on-the-go. These Pennsylvania Dutch Chicken and Corn Hand Pies, made with Bell & Evans Boneless, Skinless Chicken Thighs, can be made ahead of time and frozen or refrigerated, then heated up for a quick meal on the way to after school activities.
- 6 Cups All-purpose flour, plus more for rolling dough
- 1 tsp Salt
- 20 T Unsalted butter, cold and cut into 1/2” pieces
- 2 Large Eggs
- 1/2 Cup to 1 Cup Cold water
Filling and Assembly
- 4 T Unsalted Butter
- 1 Medium Yellow onion, finely chopped
- 3 Stalks Celery, finely chopped
- 1 tsp Salt, plus more to taste
- 1/2 tsp Black pepper, plus more to taste
- 1/4 Cup All-purpose flour
- 3 Cups Chicken stock
- 1/2 Cup Whole milk
- 1 Package Bell & Evans Boneless, Skinless Chicken Thighs, excess fat trimmed
- 2 T Fresh thyme, minced
- 2 Cups fresh or frozen corn (thawed, if frozen), divided
- 4 Hard boiled eggs, peeled and roughly chopped
- 1 Egg, lightly beaten with 1 tablespoon water
- Preheat oven to 375°F. Line two baking sheets with parchment paper. To make the dough, combine flour and salt in bowl of food processor. Add butter and pulse until crumbs begin to form. Add egg and 1/4 cup cold water. Continue to pulse until dough forms, adding water 1 teaspoon as needed until dough comes together. Cover and refrigerate 1 hour.
- While dough chills, prepare filling: Melt butter in 6-quart Dutch oven over medium high heat. Add onion, celery, salt and pepper and cook, stirring frequently, until vegetables are tender, 5-7 minutes. Sprinkle flour over onion and celery and stir with wooden spoon until golden brown, about 2 minutes. Slowly pour in chicken stock, stirring constantly to avoid lumps. Add chicken thighs and thyme and bring to simmer. Reduce heat to medium and simmer for 20-25 minutes, until chicken is cooked through.
- Remove chicken with slotted spoon and transfer to work surface. Remove 1 cup cooking liquid and add to blender with milk and 1 cup corn. Blend until smooth and return to pot with remaining corn kernels. Shred chicken with two forks and return to pot. Continue to cook until mixture has thickened, about 15 minutes. Season with salt and pepper to taste. Remove from heat and stir in hard boiled eggs. Let cool to room temperature.
- While filling cools, prepare dough for baking: Coat work surface with flour and divide dough in half. Working with one half at a time, roll out dough to 1/8” thickness. Using circle cutter or round plate, cut out 6” circles. Transfer circles to prepared baking sheets and repeat with remaining dough, collecting and rolling out scraps as you work. Store completed dough circles in refrigerator while repeating with remaining dough.
- Working one at a time, spoon scant 1/4 cup of chicken and corn filling onto center of each circle. Brush edges with egg wash and fold circle in half. Pinch around edges to seal, carefully pushing excess air out as you move around the edge. Use fork tines to press down onto sealed edge. Brush top with egg wash and return to baking sheet.
- Once one baking sheet is complete, bake for 30 minutes, until crust is golden brown. Repeat with additional dough and filling while first batch bakes. Let cool 5 minutes before serving.