Grandma Watson's Chicken Pie

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Washington Post


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6 large (5 to 5 1/2 pounds) skin-on, bone-in chicken breast halves (see headnote)

1 large chicken bouillon cube, preferably Knorr

4 cups hot water

1/4 to 1/2 cup regular or low-fat buttermilk, or more as needed (see headnote)

1 tablespoon unsalted butter

Freshly ground black pepper


2 unbaked unroll-and-fill pie crusts, preferably Pillsbury brand, at room temperature

1 large egg, lightly beaten with a tablespoon of water, for an egg wash (optional)

2 cups flour, plus more for the work surface and as needed

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup vegetable shortening or olive oil

1 cup regular or low-fat buttermilk

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