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Chicken Pie Recipe Ideas

When someone mentions a chicken pie recipe, your mind may go straight to how much work a pie requires. In reality, a pie is prepared in less than 30 minutes. It all depends on the pie recipe, of course, and your know-how around the kitchen, but a tasty pie is not that difficult to make. All you need is 20 minutes of preparation time of just a few ingredients, and the oven will bake the pie for you. Start with the standard chicken pie and once you get a hold on the recipe, move on to the more complex recipes.

3 Chicken Pie Recipe Ideas

chicken pie recipe

Standard Chicken Pot Pie Recipe

Ingredients:

  • 1 pie crust
  • 1 small onion
  • 2 cups mixed veggies
  • 2 cups boiled chicken breasts, shredded
  • 1 cup chicken broth
  • 1/3 cup flour
  • Salt, pepper and seasoning to taste

Preparation:

Fry the chicken bits in a saucepan on medium-high heat and set it aside. Cut all veggies into equal size chunks. For a pie, small, nail-size chinks will blend in nicely with the meat. Melt a tablespoon of oil or butter in a saucepan and stir in the veggies, onions first, then the rest after 1-2 minutes. Add the flour and seasoning and slowly pour the chicken broth, 1/3 cup at a time.

Set the crust in a baking pan and pour the ingredients from the saucepan over the crust. Cover the pot with the second crust, cut small incisions and place it in a preheated oven to 425 degrees F. Bake for 30 – 40 minutes until the top becomes golden brown. Let it breathe 5 – 10 minutes before serving.

Bacony Chicken Pie Recipe

Ingredients:

  • 8 boneless, skinless chicken thighs
  • 8 slices smoked bacon, cut into large pieces
  • 1 onion
  • 1 cup mushrooms
  • 1/3 cup thyme
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 200ml milk
  • 500g pack puff pastry
  • 1 egg, beaten
  • Salt, pepper and seasoning to taste

Preparation:

Fry the bacon in a frying pan and set it aside. Use the same oil to fry the chicken, which should be shredded into ½ inch pieces or smaller. Set it aside. Heat a little oil, add the onions and mushrooms and stir until everything softens, or around 2-3 minutes. Re-add the meat and bacon, stir in the flour, then the broth and milk. Bring to boil, then turn the heat off and simmer for 20 minutes.

Roll down the puff pastry into a thin crust and lay it down in a baking dish. Pour the fried filling and cover with the egg. You can leave 1/3 milk to beat the egg and make it even more fluffy. Close the ingredients with another layer of puff pastry crust, and place it in the oven. It should be preheated to 425 degrees F. It should take around 25 – 35 minutes for the pastry to rise and become crispy. Let it sit for a 10 minutes before serving.

Corny Chicken Pie Recipe

Ingredients:

  • 2-3 cups chicken, skinless and boneless
  • 1 cup chicken or veggie broth
  • 2/3 corn
  • 2 celery sticks
  • 1 tsp smoked paprika
  • 2 garlic cloves
  • 1 onion
  • 1/4 cup flour
  • 1/4 cup almonds, toasted
  • 1 egg, whisked
  • 1 sheet puff pastry
  • 2 tsp sesame seeds
  • 2 tsp olive oil
  • 1 tsp butter

Preparation:

Heat a frying pan with a little butter to toast the almonds. Once done, scoop them away and heat 1 – 2 tablespoons of oil. Fry the onion, garlic and celery on medium-high heat for 2 – 3 minutes. Stir in the flour, paprika and cook for another minute, or until bubbles appear. Slowly add the broth and stir. Let the mix boil, then add the chicken, almonds and sesame seeds. Keep a teaspoon of sesame seeds for decoration.
Roll a thin layer of pastry into a pie crust and set it inside a pie dish. Transfer the fried mix inside the dish, and top with the beaten egg. Cover everything with another thin layer of pastry and place inside the oven. It should be preheated to 400 degrees F, so it can bake your corny chicken pie dish nicely in about 30 minutes. Let it cool off for around 10 – 15 minutes, cut and serve.

Cooking tips and tricks

chicken pie recipeWhen baking a chicken pie with puff pastry, always prepare the dish before adding the pastry crust. If you’ve tried the brand before, and it can use a little bit of oil at the bottom, feel free to line the bottom with a few drips of oil or butter. If you’re not sure, and you suspect the pastry will become soggy and undercooked, smear a few drops of oil and transfer them all over the dish. Then sprinkle flour and shake the dish until it forms a transparent layer. This protective layer won’t let the pastry burn or become soggy from the oil.

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