Indulge in the warm, comforting goodness of chicken pie, a classic dish that brings together tender chicken and a medley of vegetables enveloped in a flaky, golden crust. Perfect for family gatherings or cozy dinners, this recipe is sure to become a beloved favorite. Whether served with a side salad or enjoyed on its own, this chicken pie promises satisfaction in every bite. Let’s dive into the culinary journey of creating this delightful dish!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup peas
– 1/2 cup celery, diced
– 1/2 cup onion, chopped
– 1/4 cup flour
– 1 cup chicken broth
– 1 cup milk
– 1 tsp thyme
– Salt and pepper to taste
– 1 pie crust (store-bought or homemade)
Servings and Cooking Time
This chicken pie recipe makes 6 servings. Preparation time is approximately 20 minutes, and cooking time is about 40 minutes.
Nutritional Value
Each serving (1 slice) of chicken pie contains approximately 320 calories, 15g of protein, 20g of carbohydrates, and 18g of fat. This is based on standard ingredients and may vary based on specific brands and proportions used.
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. In a large skillet, sauté onions, carrots, and celery until softened.
3. Stir in the flour and cook for 1 minute.
4. Gradually add chicken broth and milk, stirring constantly until thickened.
5. Add shredded chicken, peas, thyme, salt, and pepper; mix well.
6. Remove from heat and let cool slightly.
7. Roll out the pie crust and place it in a pie dish.
8. Pour the chicken mixture into the crust.
9. Cover with a second pie crust, sealing the edges.
10. Cut slits in the top crust for steam to escape.
11. Bake for 30-35 minutes until golden brown.
12. Let it cool for 10 minutes before serving.
Alternative Ingredients
You can substitute cooked turkey for chicken, use frozen mixed vegetables instead of fresh, or opt for a gluten-free crust for dietary preferences. Dairy-free alternatives can also be used for the milk.
Serving and Pairings
Chicken pie pairs wonderfully with a fresh green salad, mashed potatoes, or steamed vegetables. A light gravy or cranberry sauce can also complement the flavors beautifully.
Storage and Reheating
Store leftover chicken pie in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until heated through. Chicken pie can be frozen before baking, wrapped tightly in foil, and stored for up to 3 months.
Cooking Mistakes
– Don’t skip the cooling step; it helps the filling set.
– Avoid using too much flour, which can make the filling gummy.
– Ensure the crust is well-sealed to prevent leaks.
– Don’t overcook the filling; it should be just thickened.
– Allow the pie to cool before slicing to maintain its shape.
Helpful Tips
– Use leftover chicken for a quicker preparation.
– Experiment with herbs like rosemary or parsley for added flavor.
– Blind bake the crust for a crispier bottom if desired.
– For extra richness, add a splash of cream to the filling.
FAQs
Can I make chicken pie ahead of time?
Yes, you can prepare the filling and store it separately from the crust. Assemble and bake the pie when ready to serve.
What type of chicken should I use?
Cooked rotisserie chicken works great for this recipe, but you can also boil or bake chicken breasts to shred.
Can I use a different type of crust?
Absolutely! You can use puff pastry, biscuit dough, or a gluten-free crust based on your preference.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbling through the slits on top.
Is chicken pie healthy?
While chicken pie can be hearty, it can be made healthier by using lean chicken, plenty of vegetables, and a whole grain crust.
Conclusion
This chicken pie recipe is a delightful way to enjoy a comforting meal packed with flavor and nutrients. Perfect for any occasion, it is easy to prepare and sure to impress your family and friends. Enjoy every bite!
Chicken Pie Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1/2 cup celery diced
- 1/2 cup onion chopped
- 1/4 cup flour
- 1 cup chicken broth
- 1 cup milk
- 1 tsp thyme
- Salt and pepper to taste
- 1 pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, sauté onions, carrots, and celery until softened.
- Stir in the flour and cook for 1 minute.
- Gradually add chicken broth and milk, stirring constantly until thickened.
- Add shredded chicken, peas, thyme, salt, and pepper; mix well.
- Remove from heat and let cool slightly.
- Roll out the pie crust and place it in a pie dish.
- Pour the chicken mixture into the crust.
- Cover with a second pie crust, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes until golden brown.
- Let it cool for 10 minutes before serving.
Nutrition
