Chicken Pie Recipe Easy
This chicken pie recipe easy creates a hearty, satisfying meal featuring tender chicken pieces, mixed vegetables, and a rich cream sauce encased in a perfectly baked pastry crust. The recipe serves 6-8 people and takes approximately 1 hour from start to finish, making it ideal for family dinners or meal prep. The straightforward preparation method ensures consistent results every time, while the flexible ingredient list allows for customization based on preferences and available ingredients.
Equipment
- Large skillet or sauté pan
- Medium saucepan
- 9-inch pie dish
- Rolling Pin
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Sharp knife
- Cutting board
- Pastry brush
Ingredients
- For the Filling:
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and black pepper to taste
- For the Crust:
- 2 refrigerated pie crusts or homemade if preferred
- 1 egg beaten (for egg wash)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden brown and cooked through, approximately 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften. Add minced garlic and cook for an additional minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux. Gradually add chicken broth while whisking continuously to prevent lumps from forming.
- Stir in heavy cream, thyme, and sage. Bring the mixture to a simmer and cook for 3-4 minutes until sauce thickens. Add cooked chicken and frozen peas, then season with salt and pepper to taste.
- Preheat oven to 425°F. Roll out bottom pie crust and place in a 9-inch pie dish. Pour the chicken filling into the prepared crust.
- Cover with the top pie crust, trim excess dough, and crimp edges to seal. Cut several small slits in the top crust to allow steam to escape. Brush the top crust with beaten egg for a golden finish.
- Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover with aluminum foil strips.
- Allow the pie to cool for 10-15 minutes before serving to let the filling set properly.
Notes
This chicken pie recipe easy works well with rotisserie chicken as a time-saving alternative. Simply shred 3-4 cups of cooked chicken and add it to the vegetable mixture during step 4. The cooking time remains the same, but preparation time decreases significantly.
For a richer flavor, substitute chicken broth with a combination of half chicken broth and half white wine. The alcohol will cook off during the simmering process, leaving behind enhanced depth of flavor that complements the other ingredients perfectly.
If using homemade pie crust, ensure the dough is well-chilled before rolling to prevent shrinking during baking. Store-bought crusts work equally well and save considerable preparation time for this chicken pie recipe easy.
For a richer flavor, substitute chicken broth with a combination of half chicken broth and half white wine. The alcohol will cook off during the simmering process, leaving behind enhanced depth of flavor that complements the other ingredients perfectly.
If using homemade pie crust, ensure the dough is well-chilled before rolling to prevent shrinking during baking. Store-bought crusts work equally well and save considerable preparation time for this chicken pie recipe easy.