Classic Chicken and Vegetable Savory Pie
Indulge in the comforting flavors of a Classic Chicken and Vegetable Savory Pie, a timeless dish perfect for family dinners or special occasions. This recipe features a golden, flaky pie crust embracing a creamy, hearty filling of tender chicken, vibrant vegetables like carrots, celery, and peas, and a touch of aromatic fresh thyme. Made with a luscious combination of chicken broth and heavy cream, the rich and flavorful filling gets its depth from a base of sautéed garlic and onions. Topped with a crispy, egg-washed crust, each slice delivers a satisfying mix of textures and tastes that will have everyone coming back for seconds. With simple preparation and crowd-pleasing appeal, this savory pie is your next go-to comfort food masterpiece! Keywords: chicken pie, savory pie, chicken and vegetable pie, comfort food recipe, hearty pie recipe.
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Recipe Information
Ingredients
- 2 sheet Pie crust
- 2 tablespoon Olive oil
- 500 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic
- 1 medium Onion
- 2 medium Carrot
- 2 Celery stalks
- 1 cup Frozen peas
- 2 tablespoon Flour
- 1.5 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 200°C (400°F).
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Cook the chicken in the skillet until browned and cooked through, about 7-8 minutes per side. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the minced garlic and chopped onion, cooking until the onion is translucent, about 3-4 minutes.
Add the sliced carrots and chopped celery, cooking for another 5 minutes until the vegetables are just tender.
Stir in the frozen peas and cook for 2 more minutes.
Dice the cooked chicken and return it to the skillet with the vegetables.
Sprinkle flour over the chicken and vegetables, stirring to coat evenly.
Gradually mix in chicken broth and heavy cream. Add fresh thyme and stir constantly until the mixture begins to thicken, about 5 minutes. Remove from heat.
Roll out one sheet of pie crust on a lightly floured surface into a circle large enough to fit in your pie plate. Place it into the pie plate and trim any excess.
Pour the chicken and vegetable filling into the pie crust.
Roll out the second sheet of pie crust and place it over the top of the filling. Trim, fold, and crimp the edges to seal.
Beat the egg with 1 tablespoon of water to create an egg wash, and brush it over the top of the pie crust.
Cut a few small slits in the top crust to allow steam to escape during baking.
Bake in the preheated oven for 30-35 minutes, until the crust is golden and the filling is bubbling.
Allow the pie to cool for 10 minutes before serving. Enjoy your hearty chicken and vegetable savory pie!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 489 mg | 10% | |
*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.
