Indulge in the comforting flavors of a homemade chicken pie that warms the heart and satisfies the palate. This recipe is a fantastic way to use up leftover chicken or simply create a delicious meal from scratch. With a flaky pastry crust encasing a creamy filling of chicken and vegetables, this dish is sure to become a family favorite. Follow along for a step-by-step guide to creating this culinary delight!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup mixed vegetables (carrots, peas, corn)
– 1/2 cup onion, diced
– 1/2 cup celery, diced
– 2 cups chicken broth
– 1 cup milk
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon thyme
– Salt and pepper to taste
– 1 package refrigerated pie crusts
Servings and Cooking Time
This chicken pie recipe serves 6. Preparation time is approximately 20 minutes, and cooking time is around 40 minutes.
Nutritional Value
For one serving (1/6 of the pie), the nutritional value is approximately:
– Calories: 350
– Protein: 25g
– Carbohydrates: 40g
– Fat: 15g
– Fiber: 3g
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large saucepan, melt butter over medium heat.
3. Add onions and celery; sauté until soft.
4. Stir in flour, garlic powder, thyme, salt, and pepper.
5. Gradually whisk in chicken broth and milk.
6. Cook until the mixture thickens, stirring constantly.
7. Add shredded chicken and mixed vegetables; combine well.
8. Roll out one pie crust and place it in a pie dish.
9. Pour the chicken mixture into the crust.
10. Cover with the second pie crust, sealing the edges, and cut slits for steam to escape.
Alternative Ingredients
You can substitute cooked turkey for the chicken or use frozen mixed vegetables for convenience. For a lighter version, consider using low-fat milk and whole wheat pie crust.
Serving and Pairings
This chicken pie pairs wonderfully with a simple green salad or steamed vegetables. You can also serve it with a side of mashed potatoes for a hearty meal.
Storage and Reheating
Store leftover chicken pie in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to 2 months; just ensure it’s well wrapped.
Cooking Mistakes
– Avoid overcooking the chicken before adding it to the pie.
– Don’t skip the flour; it helps thicken the filling.
– Use a deep dish to prevent overflow.
– Ensure the crust is well-sealed to avoid leaks.
– Pre-bake the crust slightly if using a homemade version.
Helpful Tips
– Let the pie cool for a few minutes before slicing to set the filling.
– Experiment with spices to suit your taste.
– Use a sharp knife to cut the crust for a clean finish.
– If using frozen vegetables, thaw them first to avoid excess moisture.
FAQs
Can I use store-bought chicken?
Absolutely! Store-bought rotisserie chicken works great for this recipe and saves time.
How can I make a gluten-free chicken pie?
You can use gluten-free flour and pie crusts available in stores, or make your own.
How long does this dish last in the fridge?
The chicken pie can last up to 3 days in the refrigerator when stored properly.
Can I make this ahead of time?
Yes, you can prepare the filling and crust in advance and assemble it just before baking.
What can I serve with chicken pie?
Serve it with a fresh salad or roasted vegetables for a complete meal.
Conclusion
This chicken pie recipe is a comforting dish that brings together flavors and textures in a delightful way. Perfect for any occasion, it is easy to make and sure to impress your family and friends. Enjoy every bite of this savory treat!
Chicken Pie Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables carrots, peas, corn
- 1/2 cup onion diced
- 1/2 cup celery diced
- 2 cups chicken broth
- 1 cup milk
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat.
- Add onions and celery; sauté until soft.
- Stir in flour, garlic powder, thyme, salt, and pepper.
- Gradually whisk in chicken broth and milk.
- Cook until the mixture thickens, stirring constantly.
- Add shredded chicken and mixed vegetables; combine well.
- Roll out one pie crust and place it in a pie dish.
- Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges, and cut slits for steam to escape.
