Chicken Pie Cheap and Cheerful
Delightfully hearty and easy on the wallet, "Chicken Pie Cheap and Cheerful" is your go-to recipe for a comforting family dinner. This budget-friendly dish combines tender shredded chicken and a medley of colorful frozen vegetables, all enveloped in a creamy homemade thyme-infused sauce that’s as rich in flavor as it is simple to make. Topped with golden, flaky shortcrust pastry and baked to perfection, this pie is as satisfying to eat as it is straightforward to prepare. With just 20 minutes of prep time and ingredients you likely have on hand, this comforting classic promises to be a crowd-pleaser without breaking the bank. Ideal for busy weeknights or casual get-togethers, it’s the perfect mix of frugality and flavor!
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Recipe Information
Ingredients
- 400 grams Cooked chicken (shredded)
- 250 grams Frozen mixed vegetables (peas, carrots, corn, etc.)
- 50 grams Butter
- 40 grams Plain flour
- 500 milliliters Chicken stock
- 100 milliliters Milk
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
- 1 sheet Shortcrust pastry (ready-made or homemade)
- 1 Egg (for egg wash, beaten)
- 1 teaspoons Olive oil (for greasing)
Instructions
Preheat your oven to 200°C (400°F).
Grease a pie dish lightly with olive oil to prevent sticking.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together to form a roux. Cook for 1-2 minutes while stirring continuously.
Gradually add the chicken stock to the roux, whisking constantly to avoid lumps. Once all the stock is added, pour in the milk and continue whisking until the mixture thickens into a smooth sauce.
Season the sauce with salt, black pepper, and dried thyme. Stir well to combine.
Add the shredded chicken and frozen mixed vegetables to the sauce. Mix thoroughly and simmer for 2-3 minutes until the vegetables begin to soften. Remove from heat and let the filling cool slightly.
Roll out the shortcrust pastry on a floured surface if needed. Lay half of the pastry into the greased pie dish, pressing it lightly against the edges.
Spoon the chicken mixture evenly into the pie dish, spreading it out to ensure an even filling.
Cover the pie with the remaining pastry. Trim any excess and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Cut a few small slits into the top of the pie to allow steam to escape during baking.
Brush the beaten egg over the pastry for a golden, glossy finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
Let the pie cool for 5-10 minutes before serving. Slice into portions and enjoy your warm and hearty ‘Chicken Pie Cheap and Cheerful’!
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 22.6 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 351 mg | 27% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1944 mg | 41% | |
*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.
