Country Chicken Pie
A hearty country chicken pie with a flaky homemade crust, tender chicken, peas, carrots, and flavorful herbs. Perfect for family dinners or cozy gatherings, this savory pie combines creamy filling with a golden crust, offering comfort and deliciousness in every bite.
Ingredients
- 1/4 cup Parkay margarine ⓘ
- 1/4 cup flour ⓘ
- 1 teaspoon dried basil leaves, crushed ⓘ
- 1 1/2 cups buttermilk ⓘ
- 2 1/2 cups chopped cooked chicken ⓘ
- 10 oz. frozen green peas and onions, thawed and drained
- 1 cup thin carrot slices ⓘ
- 1/2 cup celery slices ⓘ
- 1 1/2 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1 egg, beaten ⓘ
- 2 tablespoons chopped chives ⓘ
Instructions
- Melt margarine over low heat in a saucepan.
- Blend in flour and seasonings (dried basil, salt, baking powder, baking soda).
- Gradually add buttermilk; cook, stirring constantly, until thickened.
- Add chopped cooked chicken and thawed, drained green peas and onions, sliced carrots, and celery slices.
- Continue cooking for ten minutes, stirring occasionally.
- Spoon the mixture into a 1 1/2-quart casserole.
- Combine dry ingredients for the crust: flour, baking powder, salt.
- Cut in margarine until the mixture resembles coarse crumbs.
- Stir in chopped chives.
- Reserve 2 tablespoons of beaten egg.
- Combine remaining beaten egg with buttermilk and add to the flour mixture, mixing just until moistened.
- On a lightly floured surface, knead the dough ten times.
- Roll out the dough to a 10-inch circle.
- Place the rolled dough over the chicken mixture in the casserole.
- Brush the crust with the reserved beaten egg.
- Bake at 400°F for 15 to 20 minutes or until the crust is golden brown.
Tips & Substitutions
For a creamier filling, consider adding a splash of heavy cream to the chicken mixture. If you don't have chives, scallions can be a great substitute. For a quicker option, use rotisserie chicken instead of cooking chicken from scratch. This Country Chicken Pie pairs well with a side salad for a complete meal.
Serving Suggestions
Serve this Country Chicken Pie with a side of steamed vegetables or a fresh garden salad to balance the richness. For a heartier meal, consider pairing it with mashed potatoes. This dish is perfect for family gatherings and can also be enjoyed alongside other comforting American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 15-20 minutes, or microwave individual portions on medium heat for 2-3 minutes, checking to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Country Chicken Pie contains roughly 228 calories, with 9g protein, 44g carbohydrates, and 2g fat. It is an excellent source of vitamin A (50% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1687mg per serving (73% 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 fresh vegetables instead of frozen?
Yes, you can definitely use fresh vegetables instead of frozen. Just make sure to cook them briefly before adding to the filling to ensure they soften properly. Fresh carrots, peas, and onions will add a vibrant flavor and texture to the pie.
What can I do if the crust is too thick?
If you find that your crust is too thick, you can roll it out thinner before placing it over the filling. Alternatively, you can make two smaller pies with a thinner crust each. Adjusting the thickness can make for a lighter bite, especially with a hearty filling like this one.
Can I make this pie in advance?
Absolutely! You can prepare the filling and crust separately, then assemble and bake when ready to serve. Alternatively, fully bake the pie, cool it, and store it in the refrigerator. Reheat it in the oven for best results before serving.
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).