Chicken Raisin Pie
Discover a delightful twist on comfort food with this Chicken Raisin Pie, where savory meets subtly sweet in perfect harmony. Tender, golden-browned chicken is shredded and combined with sautéed vegetables, creamy chicken broth, and a touch of heavy cream to create a luscious filling. The unexpected addition of golden raisins adds bursts of sweetness, beautifully balancing the rich, savory base. Enveloped in a flaky, golden pie crust and brushed with an egg wash for an irresistible finish, this pie is a true showstopper. Ideal for cozy dinners or special occasions, this unique dish is sure to impress family and friends. Ready in just over an hour, it’s a satisfying meal with a surprising flavor profile that you’ll crave again and again.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 pieces garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 0.75 cup golden raisins
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces pie crust, store-bought or homemade
- 1 piece egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
Season the chicken breasts with a pinch of salt and pepper and cook them in the skillet until golden brown on both sides and cooked through (about 5-6 minutes per side). Remove from the pan, let cool slightly, and shred the chicken into bite-sized pieces.
In the same skillet, add the remaining butter and sauté the diced onion, carrots, and celery until softened, about 5-7 minutes. Add the minced garlic during the last 1-2 minutes and stir to combine.
Sprinkle the flour over the cooked vegetables and stir constantly, cooking for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth and heavy cream, stirring until the mixture thickens into a creamy sauce.
Add the shredded chicken, golden raisins, chopped parsley, salt, and black pepper to the skillet. Stir to ensure everything is evenly coated in the sauce, then remove from heat and set aside.
Roll out one of the pie crusts and line the bottom of a 9-inch pie dish with it.
Pour the chicken and raisin filling into the pie crust and spread it out evenly.
Cover the filling with the second pie crust. Trim any excess dough, then seal the edges by pinching or crimping them together.
Cut a few slits in the top crust to allow steam to escape.
Brush the top of the crust with the beaten egg to ensure a golden, shiny finish.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 10 minutes before slicing and serving. Enjoy your delicious Chicken Raisin Pie!
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 700 mg | 234% | |
| Sodium | 6061 mg | 264% | |
| Total Carbohydrate | 412.3 g | 150% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 99.1 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 376 mg | 29% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3464 mg | 74% | |
*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.
