2 Layer Chicken Pie
A hearty two-layer chicken pie featuring tender chicken, eggs, and flaky pastry layers, ideal for comforting family dinners or special gatherings.
Ingredients
Instructions
- Remove bone and skin from boiled chicken, then cut into chunks.
- Heat chicken broth, cream of chicken soup, salt, and pepper to boiling.
- Thicken the mixture with self-rising flour mixed to a smooth paste with water, then boil until thick like gravy.
- Grease a 13 x 9 x 2 inch dish and arrange half of the chicken and sliced hard-boiled eggs, filling the dish halfway.
- Pour half of the chicken gravy over the layered ingredients.
- Top with half of the pastry strips and bake in a 450°F oven until browned.
- Add the remaining chicken, eggs, and gravy on top of the first layer.
- Cover with remaining pastry strips and bake in a 350°F oven for an additional 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or mushrooms to the chicken gravy. You can substitute the cream of chicken soup with homemade white sauce or a different cream soup if preferred. If you want a lighter version, use skinless chicken breast and low-sodium broth. Adjust the seasoning according to your taste, and remember that self-rising flour can be substituted with all-purpose flour and baking powder.
Serving Suggestions
This 2 Layer Chicken Pie is delicious on its own but pairs beautifully with a simple green salad or steamed vegetables for a complete meal. Serve it with a side of cranberry sauce for a pop of sweetness. For a comforting dinner, consider serving it alongside Navy Bean And Bacon Soup for a hearty combination.
Storage & Reheating
To store leftovers, allow the pie to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be refrigerated for up to 3-4 days. To reheat, preheat the oven to 350°F and cover the dish with foil to prevent over-browning, heating for about 20-25 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of 2 Layer Chicken Pie contains roughly 331 calories, with 18g protein, 38g carbohydrates, and 12g fat. It is an excellent source of protein (36% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 880mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Absolutely! Leftover roasted or rotisserie chicken is perfect for this pie, saving you time and enhancing the flavor. Just make sure to shred or chop the chicken into bite-sized pieces before layering it.
What can I use instead of self-rising flour?
If you don’t have self-rising flour, you can easily make your own by combining one cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. This works well to thicken the gravy just like self-rising flour does.
Can I freeze the chicken pie?
Yes, you can freeze the chicken pie before baking it. Assemble the pie, cover it tightly with foil or plastic wrap, and freeze for up to 2 months. When ready to bake, thaw it overnight in the refrigerator and then bake as directed. This makes it a convenient meal for busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).