Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. If you’re looking for a dish that brings warmth and comfort, this chicken pie recipe is the answer. Combining tender chicken, savory vegetables, and a perfectly flaky crust, this pie is a delightful meal that pleases everyone at the table. Whether it’s a chilly evening or a special gathering, this dish is sure to impress and satisfy.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pie crust (store-bought or homemade)
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 20 minutes, and cooking time is around 40 minutes.
Nutritional Value
Each serving (1/4 of the pie) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 3g fiber. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- In a saucepan, melt the butter over medium heat.
- Add the flour and stir to create a roux, cooking for 2 minutes.
- Gradually add the chicken broth and milk, whisking continuously.
- Cook until the mixture thickens, approximately 5 minutes.
- Stir in the shredded chicken, mixed vegetables, thyme, salt, and pepper.
- Remove from heat and let the filling cool slightly.
- Roll out your pie crust and place it into a pie dish.
- Pour the chicken filling into the crust.
- Cover with another layer of pie crust, sealing the edges, and cut slits on top to allow steam to escape.
- Bake for 30-40 minutes or until the crust is golden brown.
Alternative Ingredients
If you prefer, you can substitute the chicken with turkey or use a mix of different vegetables like mushrooms and bell peppers. For a healthier option, consider using whole wheat crust or adding more greens like spinach.
Serving and Pairings
This chicken pie pairs beautifully with a side salad or steamed vegetables. For a heartier meal, serve with mashed potatoes or a light soup to complement the flavors.
Storage and Reheating
Store leftover chicken pie in an airtight container in the refrigerator for up to three days. To reheat, pop it in the oven at 350°F (175°C) for about 15-20 minutes. The pie can also be frozen before baking for up to three months.
Cooking Mistakes
- Not sealing the crust properly can cause the filling to leak.
- Overcooking the filling can make it dry.
- Using too much flour in the roux can make the sauce thick and lumpy.
- Forgetting to cut slits in the top crust can lead to a soggy pie.
- Not preheating the oven can affect baking time and crust texture.
Helpful Tips
- Use leftover roast chicken for a quick filling.
- Let the filling cool before adding to the crust to prevent sogginess.
- Brush the top crust with egg wash for a golden finish.
- Experiment with herbs like rosemary or parsley for added flavor.
FAQs
Can I make chicken pie ahead of time?
Yes, you can prepare the pie in advance and store it in the refrigerator for a day or two. Just bake it when you’re ready to serve.
What can I use instead of chicken broth?
Vegetable broth or water can be used as substitutes for chicken broth, though the flavor may vary slightly.
How do I know when my chicken pie is done?
The pie is done when the crust is golden brown and the filling is bubbling through the slits in the top.
Can I use frozen vegetables?
Absolutely! Frozen mixed vegetables work well and save prep time.
Is it possible to make a gluten-free chicken pie?
Yes, you can use gluten-free flour for the roux and a gluten-free crust to make this dish suitable for gluten-sensitive diets.
Conclusion
This chicken pie recipe is a delightful way to enjoy a classic comfort food that brings warmth to any meal. With its tender chicken, flavorful filling, and flaky crust, it’s sure to become a family favorite. Don’t hesitate to make it your own with variations and pairings!
Chicken Pie Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables carrots, peas, corn
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pie crust store-bought or homemade
Instructions
- Preheat your oven to 400°F (200°C).
- In a saucepan, melt the butter over medium heat.
- Add the flour and stir to create a roux, cooking for 2 minutes.
- Gradually add the chicken broth and milk, whisking continuously.
- Cook until the mixture thickens, approximately 5 minutes.
- Stir in the shredded chicken, mixed vegetables, thyme, salt, and pepper.
- Remove from heat and let the filling cool slightly.
- Roll out your pie crust and place it into a pie dish.
- Pour the chicken filling into the crust.
- Cover with another layer of pie crust, sealing the edges, and cut slits on top to allow steam to escape.
- Bake for 30-40 minutes or until the crust is golden brown.
