Quick and Easy Vegetable Chicken Pie
Comfort food meets convenience with this Quick and Easy Vegetable Chicken Pie, a hearty and flavorful dish that's perfect for weeknight dinners or cozy family gatherings. Packed with tender chunks of chicken breast, vibrant mixed vegetables, and a creamy, savory filling, this pie is topped with a golden puff pastry crust for the ultimate flaky finish. Ready in under an hour, this recipe uses time-saving ingredients like frozen vegetables and store-bought puff pastry without sacrificing homemade flavor. Seasoned with aromatic thyme and enriched with a luscious chicken broth and milk base, each bite delivers a satisfying balance of textures and tastes. Serve it warm for a comforting meal that's as delicious as it is simple to make! Keywords: quick chicken pie, easy vegetable pie, puff pastry chicken recipe, creamy chicken dinner.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cups mixed frozen vegetables (carrots, peas, corn, green beans)
- 3 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups whole milk
- 1 teaspoon dried thyme
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 sheet puff pastry sheet, thawed
- 1 egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the chicken for 6-8 minutes on each side or until fully cooked and no longer pink inside. Remove from the skillet, let cool slightly, then shred or dice into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Add the frozen mixed vegetables to the skillet and cook for another 3-4 minutes until heated through.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3-4 minutes.
Stir in the shredded chicken, thyme, salt, and black pepper. Mix well, remove from heat, and pour the filling into a 9-inch round pie dish.
Gently roll out the thawed puff pastry sheet on a lightly floured surface to fit the size of the pie dish. Lay the puff pastry over the top of the dish, trimming any excess and tucking the edges neatly.
Brush the beaten egg over the top of the puff pastry to give it a golden finish. Make a few small slits in the pastry to allow steam to escape.
Place the pie dish on a baking sheet to catch any bubbling filling and bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and flaky.
Remove from the oven and let the pie cool for 5-10 minutes before serving. Enjoy your Quick and Easy Vegetable Chicken Pie!
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 30.0 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 332 mg | 26% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1602 mg | 34% | |
*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.
