Creamed Chicken Pie Not the Same Old Way Oamc
Elevate your comfort food game with this "Creamed Chicken Pie Not the Same Old Way OAMC" recipe, a modern twist on a classic favorite. Featuring a luscious filling of shredded chicken, creamy homemade sauce, and vibrant mixed vegetables, this hearty pie is encased in golden, flaky pie crusts for the ultimate indulgent meal. The secret lies in the smooth, savory roux made with butter, milk, chicken broth, and heavy cream, perfectly seasoned with thyme and parsley for a flavorful kick. Ideal for busy schedules, this recipe doubles as a freezer-friendly (OAMC) meal, making it perfect for meal prepping or effortless weeknight dinners. Serve it hot from the oven for a comforting dish that will have everyone reaching for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Cooked chicken breast, shredded
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 cups Frozen mixed vegetables (peas, carrots, green beans, corn)
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Refrigerated pie crusts
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat the oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat.
Add the diced onion and garlic to the pan and sauté for 3-4 minutes until softened.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 1-2 minutes.
Slowly whisk in the milk, chicken broth, and heavy cream, ensuring there are no lumps. Continue to cook until the sauce thickens, approximately 5-7 minutes.
Stir in the dried thyme, dried parsley, salt, and black pepper.
Add the shredded chicken and frozen mixed vegetables to the sauce. Stir well to combine and heat through. Remove from heat.
Unroll one of the refrigerated pie crusts and fit it into a 9-inch pie dish, trimming any excess.
Pour the chicken mixture into the pie crust, spreading it out evenly.
Unroll the second pie crust and place it over the filling. Trim any excess and crimp the edges to seal.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to achieve a golden brown finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbling.
Remove from the oven and let the pie rest for 10 minutes before slicing and serving.
To make this an OAMC (Once A Month Cooking) meal, allow the pie to cool completely after baking, then wrap it tightly in plastic wrap and foil before freezing. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for 20-25 minutes until heated through.
Nutrition Facts
Calories |
5484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.8 g | 392% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1420 mg | 473% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 58.5 g | ||
| Protein | 359.5 g | 719% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 978 mg | 75% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4769 mg | 101% | |
*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.
