Description
A savory pie filled with chicken, vegetables, and creamy sauce in a flaky crust
Ingredients
- 1 lb (about 450 g) boneless, skinless chicken breast, cubed
- 1 cup carrots, diced
- 1 cup frozen peas
- ½ cup celery, diced
- ⅓ cup (≈ 75 g) butter
- ⅓ cup all‑purpose flour
- ⅓ cup chopped onion
- 1¾ cups chicken broth
- ⅔ cup milk
- Salt and pepper, to taste
- 2 (9‑inch) unbaked pie crusts
Instructions
- Preheat oven to 425 °F (≈ 220 °C).
- In a pot, combine chicken, carrots, peas, and celery; add water to cover, bring to boil, cook ~15 minutes, then drain.
- In another saucepan, melt butter over medium heat. Add onion and cook until soft (5–7 minutes).
- Stir in flour, salt, pepper, and optional celery seed; cook for a minute.
- Slowly stir in chicken broth and milk, and simmer until sauce thickens (5–10 min).
- Return chicken and vegetables into sauce, mix well.
- Place bottom crust in pie plate, pour filling over it.
- Cover with top crust, seal edges, cut slits for steam vents.
- Bake for 30–35 minutes until crust golden and filling bubbly. Let rest ~10 minutes before serving.
Notes
- You can use a store‑bought rotisserie chicken to save cooking time.
- Leftover filling can be refrigerated for 3–5 days or frozen.
- To prevent crust overbrowning, cover edges with foil halfway through baking.
- Use low‑fat milk or part milk + broth to reduce richness.
- Add herbs like thyme or parsley for extra flavor.
Nutrition
- Serving Size: 1 slice (⅛ of pie)
- Calories: 560
- Sugar: 4 g
- Sodium: 1,210 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 2.5 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 50 mg