Baked Chicken Pie
A hearty baked chicken pie featuring tender diced chicken, vegetables, and a savory sauce, topped with biscuits or crust, perfect for comforting family dinners.
Ingredients
Instructions
- In butter, sauté onions until soft, but not brown.
- Add flour, salt, and pepper to the onions and butter mixture.
- Gradually stir in chicken broth and cook until the sauce starts to thicken.
- Place cooked, diced chicken and vegetables in a 2-quart casserole dish.
- Pour the broth mixture over the chicken and vegetables.
- Top with ready-made biscuits or use a butter crust.
- Bake at 375°F for 25 minutes or until the biscuits are done.
Tips & Substitutions
To enhance the flavor, consider adding herbs like thyme or rosemary to the chicken and vegetable mixture. If you don’t have cooked chicken, rotisserie chicken is a great shortcut. For a twist, substitute the peas with corn or bell peppers. You can also use a homemade pie crust instead of biscuits for a heartier option. This dish is reminiscent of classic American recipes, making it a comforting choice.
Serving Suggestions
Serve the baked chicken pie hot, garnished with fresh parsley for a pop of color. This dish pairs wonderfully with a simple green salad or steamed vegetables for a balanced meal. For a cozy dinner, consider serving it alongside mashed potatoes or a warm bread roll. It’s a fantastic way to enjoy leftovers or serve guests.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 20 minutes or until heated through. You can also microwave individual servings, but the crust may not retain its crispiness. For best results, reheat in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Pie contains roughly 568 calories, with 7g protein, 39g carbohydrates, and 44g fat. It is an excellent source of vitamin A (128% of the Daily Value), dietary fiber (35% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1662mg per serving (72% 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 frozen vegetables in this recipe?
Yes, frozen vegetables can be used in place of fresh ones. Just make sure to thaw and drain them before adding them to the casserole. This will help maintain the right consistency of the filling and ensure it doesn’t become too watery.
What can I substitute for chicken broth?
If you don’t have chicken broth, vegetable broth or homemade stock can be used as a substitute. You could also use water, but the flavor will be less rich. Adding a bit of soy sauce or seasoning can help enhance the taste if you use water.
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just assemble it with the crust before baking. If you want to make it even earlier, consider freezing the assembled pie and baking it from frozen, adding extra time to the cooking process.
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).