Drumstick Pie Recipe

This comforting drumstick pie combines tender chicken drumsticks, hearty vegetables, and rich savory gravy baked under a flaky golden crust. A classic Southern-inspired dish perfect for family dinners.

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Course: Dinner

Cuisine: Southern

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 480kcal

Author: Chloe White

Cost: $3

Equipment

Dutch oven or large pot
pie dish
Mixing bowls
Rolling Pin
knife and cutting board
Wooden spoon
pastry brush

Ingredients

8 chicken drumsticks
1 yellow onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
2 tsp fresh thyme
1 1/2 cups chicken broth
3 tbsp all-purpose flour
2 tbsp butter
salt and pepper to taste
2 1/2 cups all-purpose flour (for crust)
1 cup cold butter, cubed
1/4-1/2 cup ice water
1 egg (for egg wash)

Instructions

Preheat oven to 375°F (190°C).
Season drumsticks with salt and pepper, then sear in oil until golden brown on all sides. Remove and set aside.
In the same pot, cook onion, carrots, and celery until softened. Add garlic and thyme.
Stir in flour and cook briefly, then gradually add chicken broth to form a gravy.
Return drumsticks to the pot and simmer for 25–30 minutes until tender.
Place bottom pie crust in a dish, arrange drumsticks, and pour over gravy mixture.
Cover with top crust, seal edges, cut vents, and brush with egg wash.
Bake for 35–40 minutes until golden brown and bubbling.
Let rest for 15 minutes before serving.

Notes

Sear drumsticks well for maximum flavor. Do not overfill the pie dish to prevent spilling. Let the pie rest at least 15 minutes before serving. Can be made ahead and frozen for up to 3 months.

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