Chicken and Vegetable Pie
Indulge in the comforting flavors of a homemade Chicken and Vegetable Pie, a hearty dish that brings together tender chicken breast, a medley of vibrant vegetables, and a luscious, creamy filling encased in flaky, golden puff pastry. This classic recipe is packed with wholesome ingredients like carrots, celery, peas, and potatoes, all simmered in a savory blend of chicken stock, milk, and aromatic thyme. With just 30 minutes of prep time, this pie is perfect for busy weeknights or a satisfying weekend meal. Serve this crowd-pleaser straight from the oven, and watch as its rich aroma fills your kitchen with warmth. Whether you’re seeking a cozy family dinner or an impressive dish for guests, this Chicken and Vegetable Pie is sure to delight.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 medium carrots
- 2 celery stalks
- 150 grams frozen peas
- 2 medium potatoes
- 1 medium onion
- 50 grams butter
- 30 grams all-purpose flour
- 500 milliliters chicken stock
- 100 milliliters milk
- 1 sheet puff pastry sheet
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon thyme (optional)
Instructions
Preheat your oven to 200°C (400°F).
Dice the chicken breast into small, bite-sized pieces. Peel and dice the carrots and potatoes. Finely chop the onion and the celery stalks.
In a large frying pan, melt the butter over medium heat. Add the onion, carrots, celery, and potatoes. Sauté for 5–7 minutes until slightly softened.
Add the chicken pieces to the pan and cook until they are no longer pink, about 5 minutes.
Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly with the flour.
Gradually pour in the chicken stock while stirring constantly to avoid lumps. Allow the mixture to simmer for 5 minutes until it begins to thicken.
Stir in the frozen peas, milk, salt, pepper, and thyme (if using). Cook for an additional 2–3 minutes, then remove the pan from the heat.
Pour the filling mixture into a deep pie dish and allow it to cool slightly.
Unroll the puff pastry sheet and place it over the top of the pie dish. Trim any excess and press the edges to seal. Use a knife to make a few small slits in the pastry to allow steam to escape.
Beat the egg in a small bowl and brush it over the top of the pastry for a golden finish.
Place the pie dish on the center rack of the preheated oven and bake for 25–30 minutes, or until the pastry is puffed and golden brown.
Remove the pie from the oven and let it cool for 5–10 minutes before serving.
Nutrition Facts
Calories |
3623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 6007 mg | 261% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 39.3 g | ||
| Protein | 212.9 g | 426% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 507 mg | 39% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5364 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
