Indulge in the ultimate comfort food with this chicken pie recipe. This hearty dish combines tender chicken, fresh vegetables, and a buttery, flaky crust that’s sure to warm your soul. Perfect for family dinners or cozy gatherings, this recipe will have everyone coming back for seconds. Let’s dive into the ingredients and steps to create this mouthwatering delight!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup mixed vegetables (carrots, peas, corn)
– 1/2 cup onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1 teaspoon thyme
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 package refrigerated pie crusts
– 1 egg (for egg wash)
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 20 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 3g dietary fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, sauté onions and garlic until translucent.
3. Add mixed vegetables and cook for another 5 minutes.
4. Stir in shredded chicken, chicken broth, milk, thyme, salt, and pepper.
5. Let the mixture simmer for 10 minutes, allowing flavors to meld.
6. Roll out one pie crust and place it in a pie dish.
7. Pour the chicken mixture into the crust.
8. Roll out the second pie crust and place it over the filling.
9. Seal the edges and make small slits in the top for steam to escape.
10. Brush the top with beaten egg for a golden finish.
11. Bake for 30-35 minutes or until the crust is golden brown.
Alternative Ingredients
You can substitute cooked chicken with turkey or even tofu for a vegetarian option. Use any frozen or fresh vegetables you have on hand, and adjust the seasoning according to your taste preferences.
Serving and Pairings
This chicken pie pairs wonderfully with a fresh garden salad or creamy mashed potatoes. A light gravy can also complement the dish, enhancing its rich flavors.
Storage and Reheating
Store leftover chicken pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. You can freeze the pie for up to 2 months; just ensure it’s well-wrapped.
Cooking Mistakes
– Don’t overcook the filling; it should be moist but not watery.
– Make sure the crust is sealed well to prevent leaking.
– Avoid skipping the egg wash for a beautiful golden crust.
– Preheat your oven for even cooking.
– Don’t skimp on seasoning; flavor is key!
Helpful Tips
– Use leftover rotisserie chicken for convenience.
– Let the pie sit for a few minutes before slicing for cleaner cuts.
– Experiment with different herbs for a unique flavor.
– Serve with a side of your favorite dipping sauce.
FAQs
Can I use frozen vegetables in the chicken pie?
Yes, frozen vegetables work well in this recipe. Just thaw and drain before adding to the filling.
How do I know when the chicken pie is done?
The pie is done when the crust is golden brown and the filling is bubbling. A food thermometer should read 165°F (74°C) for the filling.
Can I make this chicken pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day in advance. Just bake it when you’re ready to serve.
What can I do with leftover chicken pie?
Leftover chicken pie can be refrigerated or frozen. It’s great for a quick meal later on!
Is this chicken pie suitable for freezing?
Yes, you can freeze the assembled pie before baking. Just wrap it tightly to avoid freezer burn.
Conclusion
This chicken pie recipe is not only simple to make but also a crowd-pleaser that brings warmth and comfort to any meal. With its flaky crust and savory filling, it’s sure to become a favorite in your home. Give it a try and enjoy the deliciousness!
Chicken Pie Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables carrots, peas, corn
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package refrigerated pie crusts
- 1 egg for egg wash
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, sauté onions and garlic until translucent.
- Add mixed vegetables and cook for another 5 minutes.
- Stir in shredded chicken, chicken broth, milk, thyme, salt, and pepper.
- Let the mixture simmer for 10 minutes.
- Roll out one pie crust and place it in a pie dish.
- Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it over the filling.
- Seal the edges and make small slits in the top for steam to escape.
- Brush the top with beaten egg for a golden finish.
- Bake for 30-35 minutes or until the crust is golden brown.
