Ingredients
Pie Crust
- 250 g all-purpose flour
- 125 g cold butter cubed
- a pinch of salt
- 5-6 tbsp cold water
Filling
- 500 g chicken breasts diced
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 200 g carrots diced
- 200 g peas
- 200 ml chicken broth
- 200 ml milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp thyme (dried or fresh)
- salt and pepper to taste
Instructions
Chicken pie:
- In a mixing bowl, combine the flour and a pinch of salt.
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter or your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs.
- Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
For the Filling:
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté until they become translucent.
- Add the diced chicken and cook until it's no longer pink.
- Stir in the carrots and peas and cook for a few more minutes.
- Sprinkle the flour over the mixture and stir well to coat everything.
- Slowly pour in the chicken broth and milk while stirring continuously to avoid lumps.
- Add the thyme, salt, and pepper. Continue to cook and stir until the mixture thickens. Remove from heat and let it cool slightly.
Assembling the Pie:
- Preheat your oven to 200°C (392°F).
- Take your chilled pie crust dough and roll it out on a floured surface to fit your pie dish. Make sure it's large enough to cover the bottom and sides of the dish.
- Place the rolled-out dough into the pie dish and trim any excess.
- Pour the cooled chicken and vegetable filling into the pie crust.
- Roll out the remaining dough to create a lid for the pie. Place it on top of the filling.
- Seal the edges of the pie crust by pressing them together with a fork or your fingers.
- Cut a few slits in the top crust to allow steam to escape.
- Optionally, brush the top crust with a beaten egg to give it a nice golden color.
- Place the pie in the preheated oven and bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let it cool for a few minutes before serving.Enjoy your delicious homemade chicken pie with a flaky, buttery crust and a savory filling!
Nutrition Facts
Chicken pie
Amount per Serving
Calories
767
% Daily Value*
Fat
37
g
57
%
Saturated Fat
22
g
138
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
170
mg
57
%
Sodium
636
mg
28
%
Potassium
960
mg
27
%
Carbohydrates
68
g
23
%
Fiber
7
g
29
%
Sugar
9
g
10
%
Protein
39
g
78
%
Vitamin A
9841
IU
197
%
Vitamin C
28
mg
34
%
Calcium
131
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.