Country Chicken Pies
Savor the ultimate comfort food with these hearty Country Chicken Pies—golden, flaky pastries filled with a creamy, savory chicken and vegetable filling that’s packed with flavor. This recipe combines tender shredded chicken breast, sautéed onion, carrots, and peas, all enveloped in a rich, thyme-scented cream sauce made from chicken stock and heavy cream. Topped with buttery, golden pie crusts brushed with egg wash, these individual pies are baked to perfection, creating a delightfully crispy exterior that contrasts beautifully with the warm, creamy filling. Ready in just about an hour, these charming pot pies are perfect for cozy family dinners or meal prepping for the week. Whether served on their own or paired with a fresh green salad, these homemade Country Chicken Pies will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups cooked chicken breast (shredded)
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 1.5 cups chicken stock
- 0.25 cup heavy cream
- 1 yellow onion (diced)
- 0.5 cup frozen peas
- 2 carrots (peeled and diced)
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets refrigerated pie crust
- 1 egg (beaten, for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and carrots and sauté until softened, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken stock until the mixture begins to thicken.
Stir in the heavy cream, thyme, salt, and black pepper. Let the mixture simmer for 2-3 minutes until creamy and smooth.
Add the shredded chicken and frozen peas to the skillet, mixing well to combine. Remove from heat and let cool slightly.
Unroll the pie crusts and cut them into circles to fit your small pie tins or ramekins. Place one circle in the bottom of each tin, pressing it gently to fit.
Fill the tins with the chicken mixture, leaving a small gap at the top.
Cover each pie with a second circle of pie crust. Crimp the edges to seal, and cut small slits in the top to allow steam to escape.
Brush the tops of the pies with the beaten egg to ensure a golden finish.
Place the pies on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the crusts are golden brown and the filling is bubbling.
Allow the pies to cool slightly before serving. Enjoy your comforting, flaky Country Chicken Pies!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 610 mg | 13% | |
*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.
