Making a delicious chicken pie is not as hard as it may seem. With this chicken pie recipe, you can make a golden, flaky crust and a savory filling that your family will love. It’s a great dish to serve for any special occasion.
For the pastry crust, you will need:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 4 to 5 tablespoons cold water
For the filling, you will need:
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 3 cups cooked and diced chicken
- 1/2 cup chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup frozen peas and carrots
- 1/3 cup chopped fresh parsley
To make the pastry crust, combine the flour and salt in a large bowl. Cut in the shortening with a pastry blender or two knives until it is the size of small peas. Slowly add the cold water, a tablespoon at a time, and mix with a fork until the dough comes together. Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350°F. Grease a 9-inch pie plate with butter or cooking spray. On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to the pie plate. Trim the edges of the dough, leaving a 1/2-inch overhang. Fold the overhang under itself and crimp the edges with a fork. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake for 10 minutes. Remove the parchment paper and weights and bake for 10 more minutes or until the crust is golden brown.
To make the filling, melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken, chicken broth, thyme, oregano, salt, and pepper. Cook, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the flour and cook for 1 minute. Slowly add the milk and stir until the mixture thickens, about 2 minutes. Stir in the peas and carrots and cook until the vegetables are tender, about 3 minutes. Stir in the parsley.
Pour the filling into the prepared crust. Bake for 25 minutes or until the filling is bubbling and the crust is golden brown. Let the pie cool for 15 minutes before serving.
This chicken pie is a hearty and savory dish that is sure to please everyone at the table. Each serving has 416 calories, 18 grams of fat, 39 grams of carbohydrates, and 24 grams of protein. It is also a great source of vitamins, minerals, and fiber.
For those watching their cholesterol, this dish is a great option. The high quality of protein from the chicken and the fiber from the vegetables helps to keep cholesterol levels in check. Plus, the butter used in the filling can be replaced with a plant-based margarine to further reduce cholesterol.
This chicken pie recipe is a great way to enjoy a comforting meal that is healthy and delicious. With its flaky crust and savory filling, this dish will be a hit with the entire family. So why not give it a try and see what you think?