Chicken Schmaltz Pie Crust
Chicken schmaltz pie crusts are the perfect savory crust for a chicken pot pie. It is filled with flavor and make a delicious flaky crust!
Chicken schmaltz, or chicken fat, is an often overlooked fat that is full of flavor! It comes from the top of homemade chicken broth and used to be valued in the kitchen.
Jump to RecipeEvery time I make chicken broth, I skim the fat off the top, and I save it. Most people just throw it away, but it’s a great way to save on butter and it is excellent to add savory flavor to recipes like chicken pot pie and quiche.
How to Save Chicken Schmaltz
When making homemade chicken broth I strain the broth and chill it overnight in jars. After it has solidified, I scoop the solidified chicken fat (schmaltz) off the top and use it right away or freeze it until I’m ready to use it in a pie crust.
How to Make Crust with Chicken Schmaltz
Ingredients
Pie Crust
- 2½ c flour
- ½ c butter
- ½ sea salt
- 5-6 tbsp ice water
Method
Add the flour and salt to a food processor and pulse to combine.
Add cubed butter chicken schmaltz and pulse until it resembles large crumbs.
While mixing on “dough” setting, slowly add ice water until dough comes together – or pulse slowly for a minute until it comes together.
Divide dough in half, shape into discs, wrap in plastic wrap, and chill at least 30 minutes. (This is when I make the filling)
Use as you would in your favorite savory recipes. If you need ideas, my favorite is in homemade chicken pot pie.
I would love to hear in the comments below how you liked this recipe!
Chicken Schmaltz Pie Crust
Equipment
- Food Processor This is optional – the dough can be mixed by hand
- measuring cups
- measuring spoons
- Rolling Pin
Ingredients
- 2½ c all purpose flour
- ½ tsp sea salt
- ¼ c chicken schmaltz
- ¼ c butter
- 5-6 tbsp ice water
Instructions
- Add the flour and salt to a food processor and pulse to combine.
- Add cubed butter chicken schmaltz and pulse until it resembles large crumbs.
- While mixing on "dough" setting, slowly add ice water until dough comes together – or pulse slowly for a minute until it comes together.
- Divide dough in half, shape into discs, wrap in plastic wrap, and chill at least 30 minutes. (This is when I make the filling)
- Use as you would in your favorite savory pie recipes.