Maine Chicken Pie
Discover comforting, homestyle flavors with this classic Maine Chicken Pie—a hearty dish brimming with tender shredded chicken, savory gravy, and colorful mixed vegetables. Nestled between layers of flaky, buttery pie crust, this one-dish wonder is a heartwarming take on tradition, perfect for family dinners or special occasions. The rich filling, infused with aromatic thyme and thickened to perfection, pairs beautifully with a golden, crisp crust brushed with an elegant egg wash. Quick to prep and baked to bubbly perfection, this chicken pot pie effortlessly combines convenience and hominess. Serve it warm for a satisfying, wholesome meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 lbs Boneless, skinless chicken breasts or thighs
- 4 cups Chicken broth
- 6 tbsp Unsalted butter
- 6 tbsp All-purpose flour
- 1 cup Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried thyme
- 2 cups Frozen mixed vegetables (carrots, peas, corn, etc.)
- 2 discs Pie crust dough (store-bought or homemade)
- 1 Egg (for egg wash)
- 1 tbsp Water (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts or thighs in a large pot and cover them with the chicken broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks. Set aside. Reserve 2 cups of the chicken broth and discard the rest.
In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth.
Gradually pour in the reserved chicken broth and milk, whisking to combine. Continue cooking and stirring for 5-7 minutes, or until the mixture thickens into a gravy consistency.
Stir in the salt, black pepper, thyme, shredded chicken, and frozen mixed vegetables. Cook for an additional 2-3 minutes, then remove from heat and set aside.
Roll out one disc of pie crust dough and press it into the bottom of a 9-inch pie dish. Let the edges overhang slightly.
Pour the chicken and vegetable filling into the pie crust, spreading it out evenly.
Roll out the second disc of pie crust dough and carefully place it over the filling. Trim any excess dough and crimp the edges to seal. Use a knife to cut small slits in the top crust to let steam escape.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the top crust evenly with the egg wash.
Place the pie on a baking sheet (to catch any overflow) and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.6 g | 343% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 7563 mg | 329% | |
| Total Carbohydrate | 341.1 g | 124% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 46.2 g | ||
| Protein | 351.0 g | 702% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 691 mg | 53% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4642 mg | 99% | |
*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.
