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Homemade Chicken Pie

A delightful pastry filled with tender chicken, vegetables, and a creamy sauce, perfect for cozy winter evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup chicken broth
  • 1 cup mixed vegetables (carrots, peas, and corn)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Crust Ingredients
  • 2 pieces pie crusts (store-bought or homemade)
  • 1 large egg (for egg wash)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, melt the butter over medium heat. Add the chopped onions and garlic, sautéing until golden and fragrant (about 3-5 minutes).
  3. Sprinkle the flour over the onion mixture and stir to combine. Gradually add the chicken broth, whisking until the mixture is smooth and begins to thicken (2-3 minutes).
  4. Add the shredded chicken, mixed vegetables, thyme, salt, and pepper into the skillet, stirring well to coat in the sauce. Remove from heat.
Assembly
  1. Place one pie crust into a pie dish, pressing it gently into the sides. Pour the chicken mixture into the crust for even distribution.
  2. Lay the second pie crust over the filling. Pinch the edges together to seal, and make a few slits on the top crust to allow steam to escape.
  3. Beat the egg in a small bowl and brush it over the top crust.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the crust is golden and flaky.
  2. Allow to cool slightly before slicing to serve. Enjoy!

Notes

For a Halal-friendly twist, use chicken certified halal. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, bake at 350°F (175°C) for 20-25 minutes.