There's something incredibly comforting about a homemade chicken pie fresh out of the oven. With its flaky crust and hearty filling, this recipe is a family favorite that's perfect for a cozy dinner any time of year. Let's dive into this homestyle classic that’s sure to become a staple at your table.
The base of this chicken pie is the chicken breasts, which provide a lean protein that's both tender and flavorful. Diced carrots and potatoes add a touch of sweetness and heartiness, while frozen peas and corn bring a pop of color and texture. Chopped onions contribute a savory depth to the filling. The creamy sauce is made with unsalted butter, which creates a rich base, and all-purpose flour, which thickens the mixture. Chicken broth and whole milk combine for a luscious, savory sauce, seasoned simply with salt, black pepper, and dried thyme for a hint of earthiness. The flaky refrigerated pie crusts make this dish both easy and delicious, bringing everything together into a delightful pie.
This homestyle chicken pie is a meal in itself, but for a complete dinner, consider serving it with a fresh side salad or some roasted asparagus. A crisp glass of white wine pairs beautifully with the creamy filling, enhancing the flavors of the dish.
Start by preheating your oven to 425 degrees F. This ensures it's hot and ready to go once your pie is assembled. While the oven heats up, boil the chicken breasts in a pot of water for about 15 minutes. Once cooked through, dice them into bite-sized pieces and set aside.
Next, grab a large skillet and melt the butter over medium heat. Add in the onions, carrots, and potatoes. Let these veggies cook for about 10 minutes, or until they become tender. Stir in the flour and cook for another minute to get rid of that raw flour taste.
Slowly pour in the chicken broth and milk, stirring constantly. This will help you achieve a thick, creamy sauce. Add the diced chicken, peas, corn, salt, pepper, and thyme into the mix. Stir everything together until well combined.
Take one of the pie crusts and roll it out into the bottom of a 9-inch pie plate. Pour the chicken mixture into the crust, spreading it out evenly. Cover with the second pie crust, sealing the edges by pinching them together. Don't forget to cut a few slits into the top crust to allow steam to escape.
Place your pie in the preheated oven and bake for about 30 minutes, or until the crust is a beautiful golden brown. Once done, let it cool slightly before serving.
Share