Hearty Chicken and Vegetable Pie
Casserole
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Cook Time
1 h 25 min
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This chicken and vegetable pie is the ultimate comfort food, perfect for a chilly evening or a festive gathering. I've been making this recipe for years, and it's always a hit! The creamy filling, packed with tender chicken, carrots, peas, and celery, is simply irresistible. The flaky pie crust adds the perfect finishing touch. It takes a little time to prepare, but the result is well worth the effort. Feel free to add other vegetables like potatoes or mushrooms. This pie is hearty, satisfying, and sure to please everyone at the table.
Ingredients (13 ingredients)
-
1 pound skinless, boneless chicken breast halves - cubed
-
1 cup sliced carrots
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1 cup frozen green peas
-
0.5 cup sliced celery
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0.33333333333333 cup butter
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0.33333333333333 cup chopped onion
-
0.33333333333333 cup all-purpose flour
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0.5 teaspoon salt
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0.25 teaspoon black pepper
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0.25 teaspoon celery seed
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1.75 cup chicken broth
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0.66666666666667 cup milk
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2 piece (9-inch) unbaked pie crusts
Preparation (7 steps)
Prepare Chicken and Vegetables
Cut 1 pound skinless, boneless chicken breast halves into cubes. Slice 1 cup carrots and ½ cup celery. Combine the chicken, carrots, and celery with 1 cup frozen green peas in a saucepan. Add water to cover and bring to a boil on the stovetop. Boil for 15 minutes, then remove from the heat and drain. Set aside.
Melt Butter and Sauté Onion
Add ⅓ cup butter and ⅓ cup chopped onion to the mixing bowl. Cook for 3 Min./120°C/Stufe 1.
Add Flour and Spices
Add ⅓ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon celery seed to the mixing bowl. Cook for 1 Min./100°C/Stufe 2.
Add Broth and Milk
Slowly add 1 ¾ cups chicken broth and ⅔ cup milk to the mixing bowl. Cook for 8 Min./90°C/Stufe 3.
Combine Filling
Add the cooked chicken and vegetables to the mixing bowl. Mix for 15 Sec./Stufe 2/Linkslauf.
Assemble the Pie
Preheat the oven to 425 degrees F (220 degrees C). Place the chicken and vegetable mixture in the bottom of one (9-inch) unbaked pie crust. Cover with the top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
Bake the Pie
Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
Finished cooking? Great! 🎉
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Created by
Amelia Jones
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
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