Homemade Chicken Pie
This homemade chicken pie has a flaky crust and a creamy chicken-and-vegetable filling. Cozy, comforting, and perfect for family dinner.
Ingredients
Cooked Chicken & Broth
- 1 whole chicken 4–5 pounds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion quartered
- 1 large carrot roughly chopped
- 1 stalk celery roughly chopped
- Water enough to cover chicken
Filling
- 3 cups chicken (from chicken) chopped or shredded you (can also use rotisserie chicken)
- 4 tablespoons butter
- 1 small onion finely diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 2 cups mixed vegetables peas, carrots, corn, green beans
Crust
- 2 pie crusts
- 1 egg
- 1 Tbsp water
Instructions
- Place the whole chicken in a large pot. Add 1 teaspoon salt, 1/2 teaspoon pepper, quartered onion, chopped carrot, and celery. Cover with water.
- Bring to a boil, then reduce to a gentle simmer. Cook 60–75 minutes, or until fully cooked.
- Remove chicken and let cool. Strain broth and reserve. Shred/chop chicken and measure 3 cups for the recipe. Reserve 2 cups broth.
- In a large skillet, melt 4 tablespoons butter over medium heat. Add diced onion and cook 3–4 minutes until softened.
- Sprinkle in 1/3 cup flour and stir constantly for 1 minute.
- Slowly whisk in 2 cups broth, then whisk in 1 cup milk. Stir 3–5 minutes until thick and creamy.
- Stir in 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon thyme, and 1/4 teaspoon poultry seasoning.
- Add 3 cups cooked chicken and 2 cups mixed vegetables. Stir until combined. Remove from heat and let cool 5–10 minutes.
- Preheat oven to 375°F. Lightly grease a 9 x 11-inch baking dish.
- Roll out one crust and press it into the dish. Trim overhang as needed.
- Spoon filling into crust and spread evenly.
- Roll out second crust and place on top. Trim excess, seal edges, and cut 4–6 small slits to vent.
- Optional: brush with egg wash.
- Bake on a baking sheet for 45–50 minutes, or until crust is golden and filling is bubbling.
- Rest 10–15 minutes before slicing or scooping.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Notes
- 9 x 9 thicker pie: Use a 9 x 9-inch dish for a thicker filling layer. Bake 50–60 minutes. If crust browns early, tent loosely with foil for the last 10–15 minutes.
- 9 x 11 best result: This dish size gives the best crust-to-filling balance and scoops beautifully.
- Frozen veggies: Add them straight in—no need to thaw.
- Prevent soggy bottom: Let filling cool slightly before assembling and bake on the lower rack.
Storage
- Refrigerate leftovers up to 4 days.
- Reheat at 350°F until hot for best crust texture.
Nutrition
Serving: 1servingCalories: 399kcalCarbohydrates: 35gProtein: 12gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 68mgSodium: 1095mgPotassium: 342mgFiber: 4gSugar: 3gVitamin A: 4126IUVitamin C: 7mgCalcium: 80mgIron: 2mg
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