Grandma's Chicken & Dressing & Chocolate Pie
Grandma's Chicken & Dressing & Chocolate Pie
Ingredients
For the Chicken & Dressing
- 2 pounds boneless, skinless chicken breasts, cooked and shredded
- 8 cups white bread, cubed, day-old preferred
- 4 cups cornbread, crumbled, day-old preferred
- 1/2 cup unsalted butter, 1 stick
- 1 yellow onion, chopped
- 2 celery stalks, chopped (about 1 cup)
- 4 cups chicken broth
- 2 large eggs, beaten
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Chocolate Pie
- 1 unbaked pie crust, 9-inch
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, beaten
- 1 1/2 cups whole milk
- 1/4 cup unsalted butter, melted (1/2 stick)
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish for the chicken and dressing.
⏱️ 5 min•🌡️ 375
- 2
**Prepare the Chicken:** Place the boneless, skinless chicken breasts in a saucepan and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, let cool slightly, then shred it using two forks or your hands. Set aside.
⏱️ 25 min
- 3
**Sauté Aromatics:** In a large skillet, melt the 1/2 cup unsalted butter over medium heat. Add the chopped yellow onion and celery. Sauté for 5-7 minutes, until softened and translucent. Remove from heat.
⏱️ 10 min
- 4
**Combine Dressing Ingredients:** In a very large mixing bowl, combine the cubed white bread and crumbled cornbread. Add the shredded chicken, sautéed onion and celery, dried sage, dried thyme, black pepper, and salt. Mix thoroughly to combine all ingredients.
⏱️ 10 min
- 5
**Add Wet Ingredients to Dressing:** In a separate medium bowl, whisk together the 4 cups of chicken broth and 2 beaten large eggs. Pour this mixture over the bread and chicken mixture. Use your hands (wearing gloves, if preferred) to gently mix and moisten all the ingredients evenly. The mixture should be moist but not soggy.
⏱️ 5 min
- 6
**Bake the Chicken & Dressing:** Transfer the dressing mixture into the prepared 9x13 inch baking dish, spreading it evenly. Bake for 45-60 minutes, or until the top is golden brown and crispy, and the dressing is heated through and set. While the dressing bakes, prepare the chocolate pie.
⏱️ 60 min•🌡️ 375
- 7
**Prepare Chocolate Pie Filling (Dry Ingredients):** In a medium mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, all-purpose flour, and 1/4 teaspoon salt until well combined.
⏱️ 5 min
- 8
**Prepare Chocolate Pie Filling (Wet Ingredients):** In another medium bowl, whisk together the 3 beaten large eggs, 1 1/2 cups whole milk, 1/4 cup melted unsalted butter, and vanilla extract until smooth.
⏱️ 5 min
- 9
**Combine Pie Filling:** Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the mixture is smooth and lump-free. The mixture will be thick and glossy.
⏱️ 5 min
- 10
**Bake the Chocolate Pie:** Pour the chocolate filling into the unbaked 9-inch pie crust. Place the pie on a baking sheet (to catch any potential spills) and bake in the 375°F oven for 30-40 minutes, or until the edges are set and the center has a slight jiggle. The top should appear rich, dark brown, and may have characteristic cracks.
⏱️ 40 min•🌡️ 375
- 11
**Cool and Serve:** Once baked, remove both the chicken and dressing and the chocolate pie from the oven. Let the dressing rest for 10 minutes before serving. Allow the chocolate pie to cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to fully set.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Grandma's Chicken & Dressing & Chocolate Pie
Ingredients
For the Chicken & Dressing
- 2 pounds boneless, skinless chicken breasts, cooked and shredded
- 8 cups white bread, cubed, day-old preferred
- 4 cups cornbread, crumbled, day-old preferred
- 1/2 cup unsalted butter, 1 stick
- 1 yellow onion, chopped
- 2 celery stalks, chopped (about 1 cup)
- 4 cups chicken broth
- 2 large eggs, beaten
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Chocolate Pie
- 1 unbaked pie crust, 9-inch
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, beaten
- 1 1/2 cups whole milk
- 1/4 cup unsalted butter, melted (1/2 stick)
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish for the chicken and dressing.
⏱️ 5 min•🌡️ 375 - 2
**Prepare the Chicken:** Place the boneless, skinless chicken breasts in a saucepan and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, let cool slightly, then shred it using two forks or your hands. Set aside.
⏱️ 25 min - 3
**Sauté Aromatics:** In a large skillet, melt the 1/2 cup unsalted butter over medium heat. Add the chopped yellow onion and celery. Sauté for 5-7 minutes, until softened and translucent. Remove from heat.
⏱️ 10 min - 4
**Combine Dressing Ingredients:** In a very large mixing bowl, combine the cubed white bread and crumbled cornbread. Add the shredded chicken, sautéed onion and celery, dried sage, dried thyme, black pepper, and salt. Mix thoroughly to combine all ingredients.
⏱️ 10 min - 5
**Add Wet Ingredients to Dressing:** In a separate medium bowl, whisk together the 4 cups of chicken broth and 2 beaten large eggs. Pour this mixture over the bread and chicken mixture. Use your hands (wearing gloves, if preferred) to gently mix and moisten all the ingredients evenly. The mixture should be moist but not soggy.
⏱️ 5 min - 6
**Bake the Chicken & Dressing:** Transfer the dressing mixture into the prepared 9x13 inch baking dish, spreading it evenly. Bake for 45-60 minutes, or until the top is golden brown and crispy, and the dressing is heated through and set. While the dressing bakes, prepare the chocolate pie.
⏱️ 60 min•🌡️ 375 - 7
**Prepare Chocolate Pie Filling (Dry Ingredients):** In a medium mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, all-purpose flour, and 1/4 teaspoon salt until well combined.
⏱️ 5 min - 8
**Prepare Chocolate Pie Filling (Wet Ingredients):** In another medium bowl, whisk together the 3 beaten large eggs, 1 1/2 cups whole milk, 1/4 cup melted unsalted butter, and vanilla extract until smooth.
⏱️ 5 min - 9
**Combine Pie Filling:** Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the mixture is smooth and lump-free. The mixture will be thick and glossy.
⏱️ 5 min - 10
**Bake the Chocolate Pie:** Pour the chocolate filling into the unbaked 9-inch pie crust. Place the pie on a baking sheet (to catch any potential spills) and bake in the 375°F oven for 30-40 minutes, or until the edges are set and the center has a slight jiggle. The top should appear rich, dark brown, and may have characteristic cracks.
⏱️ 40 min•🌡️ 375 - 11
**Cool and Serve:** Once baked, remove both the chicken and dressing and the chocolate pie from the oven. Let the dressing rest for 10 minutes before serving. Allow the chocolate pie to cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to fully set.
⏱️ 180 min