Christmas Pie
This Christmas Tree Pie is a festive showstopper! It combines buttery, flaky dough with a flavorful chicken and vegetable filling.
Christmas Pie
The holidays are about more than just great food, they’re about creating moments that bring everyone together and what better way to do that than with a dish that’s not only delicious but also an absolute showstopper?
This Christmas Tree Pie is everything: buttery, flaky crust, a hearty, flavorful chicken filling, and the charm of being shaped like a Christmas tree. It’s the perfect combination of festive and fun.
To Make the Dough
The foundation of this Christmas Tree Pie is the buttery, flaky pie dough. Here’s how to make it:
Ingredients
All-purpose flour: All-purpose flour is perfect for this recipe…not too soft, not too chewy. Perfect crust.
Unsalted butter (cold): The magic ingredient for that perfect flake! Unsalted butter lets you control the salt in your dough. If you only have salted butter on hand, don’t worry, just reduce the added salt to ½ teaspoon.
Cold water: the colder, the better! Keeps the butter firm, which is the key to those buttery, flaky layers we all love.
Salt: To enhance the taste.
Let’s Make It:
- Start by combining the flour and salt in a large mixing bowl. Nothing fancy, just whisk them together like the boss baker you are.
- Next, cut the cold butter into small cubes. Why cold? Because we want the butter to melt in the oven, not in your hands. Add the butter to the flour and work it in with your fingers or a pastry cutter. Don’t aim for perfection here, the dough should look crumbly.
- Now, the fun part: make a well in the center of your mixture and pour the cold water in. Gently bring the dough together with your hands or a spatula, being careful not to overwork it. Overmixing is the enemy of a tender crust, so just mix until it comes together.
Pro Tip: If your kitchen is warm, pop the butter in the freezer for a few minutes before using it.
- Divide the dough into two equal portions. Press down, this will make it easier to roll out later. Wrap in plastic wrap and let them chill in the fridge for at least 30 minutes. Think of this as the dough’s “spa day” it relaxes the gluten and firms up the butter, setting you up for success.
Make the Filling
I’m using my special chicken pie filling for this Christmas Tree Pie. It’s rich, flavorful and perfect for creating a hearty, festive centerpiece.
Ingredients
- Chicken breasts
- Onion
- Seasoning: Salt, chicken seasoning, and pepper
- Oil
- Chopped onion
- Minced ginger and garlic
- Vegetables: Shredded cabbage and shredded carrot
- All-purpose flour (to thicken)
- Chicken broth (from boiling the chicken)
- Additional water.
Method:
First, boil the Chicken: Start by placing the chicken breasts in a pot with onion, salt, chicken seasoning, and water. Cover and cook over medium heat until the chicken is tender. Once done, remove the chicken and shred it into small pieces.
Tip: You can shred the chicken by hand, with a fork, or pulse it a few times in a food processor for a quick and easy method.
Make sure to reserve the chicken broth..it’s liquid gold and will elevate the flavor of your filling!
- Cook the Filling: Heat oil in a pan over medium heat. Sauté the onions, ginger, and garlic until they’re soft. Add the shredded chicken and stir-fry for a few minutes to deepen the flavor.
- Next, toss in the shredded cabbage and carrot, stirring to combine. Sprinkle the flour over the mixture and stir well to coat everything evenly.
- Now add the reserved chicken broth and a little water. Stir as the mixture thickens, then season with pepper and adjust the salt to taste.
- Cover the pan and let the filling simmer on low heat for about 7 minutes. This ensures all the flavors come together beautifully.
- Once cooked, let the filling cool completely before assembling your pie. This step is crucial for avoiding soggy dough during assembly.
Shape and Assemble the Pie
Now that you’ve got your dough and filling ready, it’s time to bring your Christmas Tree Pie to life!
- Draw the Tree Shape: On a piece of parchment or cardboard, sketch out a Christmas tree shape or if freehand drawing isn’t your thing, print one and cut it out to use as a stencil.
Tip: Don’t limit yourself to just a tree! You can create any shape you like…a star, a circle, or even a wreath. You’re the artist here, so have fun with it!
- Roll Out the Dough: Remove your chilled dough from the refrigerator and roll out one portion into a large rectangle on a lightly floured surface. Place your cut out tree on the dough and cut out the shape. This will be the base of your pie.
- Carefully transfer the tree-shaped dough onto a piece of parchment paper or directly onto a baking tray. This step will make it much easier to handle later during assembly.
- Repeat the process with the second portion of dough to create the top layer of your pie.
- Add the Filling: Brush the edges of pie dough with egg wash (this will act as glue to seal your pie). Spread the cooled filling evenly over the base, leaving a small border around the edges.
- Top the Pie: Gently place the second tree-shaped dough over the filling. Press the edges together to seal, and use a fork to crimp all around for an extra-secure and decorative finish.
- Add Details: Get creative with the leftover dough! Cut out a tree stump, stars, ornaments, garlands, or anything festive to decorate the top of the pie. Use a bit of egg wash to attach them securely.
Tip: Don’t waste those scraps! Use the leftover dough to make mini pies in fun shapes…they’re perfect for snacking.
- Egg Wash and Vent: Brush the entire surface of the pie with beaten egg to give it that beautiful golden shine. Use a fork to add vents in the dough in any design you like dots, lines, or even a name!
Tip: Make sure the fork goes all the way through the top layer of dough. Venting allows steam to escape, preventing the pie from bursting open as it bakes.
Bake the Pie
Preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips, and bake for about 40 minutes, or until the crust is golden brown and flaky.
Let the pie cool slightly before serving to give the filling a chance to settle.
What to Do with Leftover pie Dough
If you’ve got scraps of dough left after assembling your Christmas Tree Pie, don’t let them go to waste! Those buttery, flaky bits are culinary gold and can be turned into delightful treats that everyone will love. Here are two easy and fun ideas to make the most of your leftover dough:
1. Mini Pies
Leftover dough is perfect for creating bite-sized versions of your Christmas Tree Pie. Here’s how:
- Roll out the dough scraps on a lightly floured surface.
- Use cookie cutters or the rim of a glass to cut out small, even shapes.
- Spoon a tiny bit of leftover filling onto one piece of dough, leaving a border around the edge.
- Brush the edges with egg wash (this is your glue) and top with another piece of dough.
- Crimp the edges with a fork to seal.
- Brush the top with egg wash and poke a small vent with a fork.
- Bake at 350°F (190°C) for 12–15 minutes, or until golden brown.
These mini pies are perfect for snacking, gifting, or adding to a holiday platter!
2. Air Pies (Kids’ Favorite—And Adults Too, No Judgement!)
Air pies are a fun, simple treat that’s all about the flaky, buttery crust. They’re especially great for kids (and adults too) who love the crust more than the filling!
Roll out the dough scraps and cut into shapes using cookie cutters.
Place one piece of dough on a baking tray lined with parchment paper, brush the edges with egg wash, and top with another piece of dough to create a double-layered crust.
Crimp the edges with a fork to seal.
Brush the top with egg wash for a glossy finish.
Bake at 350°F (190°C) for about 12–15 minutes, or until golden brown and crisp.
No filling, just flaky crusty goodness that’s simple and absolutely delicious!
Christmas Pie
Ingredients
For the Dough:
- 4 cups all-purpose flour 500g
- 2 sticks + 2 tablespoons cold butter 250g
- 1½ teaspoons salt 8g
- ½ cup + 2 tablespoons cold water 150ml
For the Filling:
- 2 medium chicken breasts 620g
- 1 small onion
- ½ teaspoon salt
- 1 teaspoon chicken seasoning
- 1 cup water
- 2 tablespoons oil
- ¼ cup chopped onion
- ½ teaspoon minced ginger
- 2 cloves garlic minced
- Shredded chicken from boiled chicken
- 1 cup shredded cabbage
- ½ cup shredded carrot
- ½ teaspoon crushed bouillon
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- ½ cup chicken broth reserved from boiling the chicken
- ½ cup water
- 1 teaspoon paprika for color
For Assembly
- 1 egg for egg wash
Instructions
To Make the Dough:
- Combine the flour and salt in a large mixing bowl.
- Cut the butter into small cubes then add and rub it into the flour using your fingers or a pastry cutter.
- Make a well in the center and pour in the cold water.
- Mix gently until the dough comes together. Avoid overmixing.
- Divide the dough into two equal portions and shape each into a disc.
- Wrap in plastic wrap or place in a ziplock bag.
- Chill in the refrigerator for at least 30 minutes.
To Make the Filling:
- Add the chicken, onion, salt, chicken seasoning, and water to a pot.
- Cook over medium heat for 10–15 minutes, or until the chicken is tender.
- Remove the chicken and shred it into small pieces. Set aside and reserve the broth for later.
- Heat oil in a pan over medium heat.
- Sauté the chopped onion, minced ginger, and garlic until fragrant.
- Add the shredded chicken and stir-fry for 2–3 minutes.
- Add the shredded cabbage, carrot, crushed bouillon, and salt. Stir to combine.
- Sprinkle the flour over the mixture and stir well to coat.
- Add the reserved chicken broth and water, stirring constantly until the mixture thickens.
- Add paprika for color and adjust the seasoning if needed.
- Cover and simmer on low heat for 7 minutes on low heat.
- Remove from heat and let the filling cool completely before assembling the pie.
To Assemble the Pie:
- Preheat the oven to 350°F (190°C).
- Roll out one piece of dough into a large rectangle on a lightly floured surface.
- Using a knife, carefully cut the dough into the shape of the tree. Transfer it onto a parchment-lined baking tray.
- Roll out the second dough disc and repeat the process to create the top layer of the pie.
- Brush the edges of the pie dough with egg wash.
- Spread the cooled filling evenly over the base, leaving a 1-inch border around the edges.
- Place the second tree-shaped dough over the filling.
- Press the edges to seal the pie, then crimp with a fork for a light seal
- Use the leftover dough to cut out a tree trunk, stars, or any decorations you like. Attach them to the pie using egg wash.
- Brush the entire pie with egg wash for a glossy, golden finish.
- Use a fork to poke small vents into the dough to allow steam to escape while baking.
To Bake the Pie:
- Place the assembled pie in the oven and bake for about 40 minutes, or until the crust is golden brown.
- Remove from the oven and let it cool slightly to allow the filling to settle.
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