Chicken Thigh Pie
Sink into comfort food perfection with this hearty Chicken Thigh Pie, a dish that combines tender, juicy chicken thighs with a creamy vegetable filling, all encased in a flaky, golden pie crust. Seasoned with aromatic thyme and enriched with garlic, onion, and a medley of carrots, celery, and peas, this savory pie strikes the perfect balance of flavors. A rich chicken stock and heavy cream sauce ties everything together, creating a filling that's irresistibly velvety. This family-friendly recipe is easy to make with pre-made pie crusts for convenience and is ready to serve fresh from the oven in just over an hour. Ideal for weeknight dinners or special gatherings, this chicken pie is guaranteed to warm hearts and plates alike. Perfect for fans of comforting, home-cooked meals!
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, diced
- 1 Celery stalk, diced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 250 milliliters Chicken stock
- 125 milliliters Heavy cream
- 100 grams Frozen peas
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Pre-made pie crust (top and bottom)
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (390°F).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then cook for 5–6 minutes per side until golden and mostly cooked through. Set the chicken aside to cool slightly, then dice into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion, carrot, and celery, and sauté for 5–6 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly pour the chicken stock into the skillet, stirring constantly to avoid lumps. Add the heavy cream and stir to combine. Simmer for 3–4 minutes until the mixture thickens.
Stir in the diced chicken, frozen peas, thyme leaves, and additional salt and pepper to taste. Allow the mixture to cool slightly.
Roll out one sheet of pie crust and line the bottom of a 9-inch pie dish. Trim any excess dough around the edges.
Pour the chicken mixture into the pie dish, spreading it out evenly.
Place the second sheet of pie crust over the top. Trim the edges and press to seal the crusts together, then crimp with a fork or your fingers.
Cut a few small slits in the top crust to allow steam to escape. Brush the surface with the beaten egg for a golden finish.
Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.6 g | 348% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 5321 mg | 231% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 21.0 g | ||
| Protein | 181.0 g | 362% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 209 mg | 16% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1951 mg | 42% | |
*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.
