Creamy Chicken Pie
Indulge in the ultimate comfort food with this Creamy Chicken Pie, a hearty dish brimming with tender chicken, vibrant vegetables, and a luscious thyme-infused cream sauce, all nestled under a perfectly golden, flaky pie crust. Featuring a homemade filling of sautéed carrots, celery, garlic, and peas thickened into a velvety base with chicken stock and heavy cream, this savory pie is a true classic. Topped with a glistening egg wash and baked to perfection in under an hour, it’s an ideal family dinner or a crowd-pleaser at gatherings. Easy to prepare yet irresistibly satisfying, this recipe transforms simple ingredients into a cozy, flavor-packed meal that’s sure to be a staple on your table. Perfect for chicken pie enthusiasts seeking a creamy, rich twist on the beloved comfort classic!
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Recipe Information
Ingredients
- 500 grams Chicken breasts
- 2 tablespoons Olive oil
- 50 grams Unsalted butter
- 3 tablespoons All-purpose flour
- 500 milliliters Chicken stock
- 120 milliliters Heavy cream
- 2 medium Carrots
- 2 medium Celery stalks
- 150 grams Frozen peas
- 2 small Garlic cloves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 roll Pie crust
- 1 large Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 200°C (400°F).
Dice the chicken breasts into bite-sized cubes and season them with a pinch of salt and pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned. Remove and set aside.
Dice the carrots and celery, and finely mince the garlic cloves.
In the same skillet, melt the butter. Add the carrots, celery, and garlic, and sauté until softened, about 5 minutes.
Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the chicken stock and bring the mixture to a simmer. It should thicken slightly.
Stir in the heavy cream, thyme, salt, and pepper, and let the mixture cook for another 2-3 minutes.
Add the cooked chicken and frozen peas to the skillet. Stir to combine, then remove the skillet from heat. Let the filling cool slightly.
Roll out the pie crust on a floured surface, if necessary, and place it in a greased pie dish.
Spoon the chicken filling into the pie crust, spreading it evenly.
Place another layer of pie crust on top or fold the edges of the bottom crust over the filling. Pinch the edges to seal.
Whisk the egg and milk together in a small bowl to create an egg wash. Brush it over the top of the pie crust.
Cut a few small slits in the top crust to allow steam to escape.
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Remove from the oven and let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.5 g | ||
| Protein | 192.9 g | 386% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1158 mg | 25% | |
*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.
