Chicken Cheddar Pie
Indulge in the ultimate comfort food with this Chicken Cheddar Pie, a hearty and flavorful dish that combines tender chicken, creamy cheddar cheese, and a medley of colorful vegetables encased in a flaky, golden pie crust. Perfect for weeknight dinners or family gatherings, this easy-to-make recipe features a rich and cheesy filling made from scratch, using a luscious cheese sauce infused with garlic and onion powders for an extra burst of flavor. The pre-made pie crusts keep things quick and simple, while the egg wash ensures a perfectly crisp and golden finish. Ready in just about an hour, this savory pie is guaranteed to be a crowd-pleaser and will leave everyone asking for seconds. Bake it tonight and savor the irresistible combination of creamy, cheesy goodness and buttery crust!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Milk
- 2 cups Sharp cheddar cheese, shredded
- 2 cups Frozen mixed vegetables
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 pieces Pre-made pie crusts
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the vegetable oil over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked and no longer pink in the center. Remove from the skillet and let rest for 5 minutes before cutting into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until lightly golden.
Slowly add the chicken broth while whisking to avoid lumps. Add the milk and continue whisking until the mixture thickens, about 2-3 minutes.
Fold in the shredded cheddar cheese and stir until melted and smooth. Add the mixed vegetables, garlic powder, onion powder, and the diced chicken. Mix thoroughly and remove from heat.
Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough around the edges.
Pour the chicken and cheese filling into the crust, spreading it out evenly.
Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges of the crusts together to seal. Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, beat the egg with the water. Brush this egg wash over the top crust for a golden, shiny finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.4 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 331 mg | 25% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 417 mg | 9% | |
*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.
