Country Style Chicken Pie
A hearty, savory chicken pie filled with tender vegetables and creamy sauce, perfect for comforting family dinners and gatherings.
Ingredients
- 15 small white onions ⓘ
- 2 cans (10 1/2 oz. each) chicken broth ⓘ
- 4 medium carrots ⓘ
- 1 (9 oz.) package frozen broccoli florets ⓘ
- 8 oz. fresh sliced mushrooms ⓘ
- 6 Tbsp. butter
- 1/3 cup all-purpose flour ⓘ
- 1 tsp. dried tarragon
- 1/4 cup sherry (optional) ⓘ
- 1/2 cup heavy cream ⓘ
- dash salt
- dash pepper ⓘ
- 2 cups cooked, cubed chicken
- 1 egg white ⓘ
- 1 Tbsp. water ⓘ
Instructions
- Place onions and one can of chicken broth in a large pot and bring to a slow boil over medium heat.
- Cook for 10 minutes.
- Add sliced carrots and cook for an additional 20 minutes.
- Stir in broccoli florets and sliced mushrooms, then remove from heat and let stand until needed.
- Preheat oven and prepare pie crust in a 9-inch pie dish.
- In a saucepan, melt butter and stir in flour and dried tarragon to make a roux.
- Gradually add remaining chicken broth, stirring constantly until thickened.
- Stir in heavy cream, cooked chicken, and optional sherry. Season with salt and pepper.
- Pour the filling into the prepared pie crust.
- Beat egg white with water and brush over the pie crust edges.
- Cover with top crust or decorative pastry, seal edges, and cut slits if needed.
- Bake until golden brown and bubbly, approximately 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding fresh garlic or leeks when cooking the onions and carrots. If you don't have sherry, white wine or even a splash of apple cider vinegar can work as substitutes. Feel free to swap the broccoli with other vegetables like green beans or peas based on your preference. Remember, using rotisserie chicken can save time if you're in a hurry.
Serving Suggestions
Serve this Country Style Chicken Pie with a simple side salad or steamed vegetables for a balanced meal. It pairs beautifully with a glass of white wine or a light beer. This dish is also great for potlucks or family gatherings, much like the popular Hamburger Tortilla Dip or Hash Brown And Sausage Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. This will help maintain the pie's flaky crust, avoiding the microwave which can make it soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Country Style Chicken Pie contains roughly 1804 calories, with 31g protein, 262g carbohydrates, and 74g fat. It is an excellent source of vitamin A (155% of the Daily Value), vitamin D (98% of the Daily Value), and protein (62% of the Daily Value). Note that it is relatively high in sodium, at 1908mg per serving (83% 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 make this chicken pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Just cover it tightly with plastic wrap and keep it in the refrigerator. When ready to bake, remove it from the fridge and let it sit at room temperature for about 15 minutes before baking to ensure even cooking.
What can I use instead of heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and sour cream. This will reduce the richness while still providing a creamy texture. Just be sure to add a touch more flour to thicken the mixture if needed.
Can I freeze the chicken pie?
Yes, you can freeze the assembled but unbaked chicken pie. Wrap it tightly in aluminum foil or plastic wrap and store it in the freezer for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This helps retain the freshness and flavor.
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).