Chicken Pie Recipe
480kcal
Ingredients
Filling
- 1 pound boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 2 medium carrots diced
- 2 stalks celery diced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen green peas
- 1 tsp dried thyme
Crust
- 1 package refrigerated pie crusts at room temperature
- 1 large egg beaten with 1 tablespoon water for egg wash
Equipment
- skillet or Dutch oven
- oven
- pie dish
Method
- Preheat your oven to 375°F. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until the vegetables have softened.
- Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for 6-8 minutes, turning once, until the chicken is browned on both sides and cooked through. Remove the chicken to a cutting board and shred it with two forks.
- Sprinkle the flour over the vegetables in the skillet and cook for 1 minute, stirring constantly to form a paste. Gradually whisk in the chicken broth until the mixture is smooth, then stir in the heavy cream and dried thyme.
- Bring the sauce to a simmer and cook for 3-5 minutes until it thickens to a gravy-like consistency. Remove from heat and stir in the shredded chicken and frozen peas.
- Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust. Place the second pie crust over the top, crimp the edges to seal, and cut several slits in the top to allow steam to escape. Brush the entire top crust with the egg wash.
- Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie rest for 10 minutes before slicing and serving.
Nutrition
Calories480kcalCarbohydrates32gProtein22gFat29gSaturated Fat12gPolyunsaturated Fat4gMonounsaturated Fat10gCholesterol145mgSodium710mgPotassium420mgFiber4gSugar5gVitamin A110IUVitamin C12mgCalcium65mgIron2.8mg