Double-Crust Chicken Pie
A hearty double-crust chicken pie featuring tender chicken, mixed vegetables, and a creamy filling encased in flaky pastry, perfect for comforting family dinners.
Ingredients
Instructions
- Fix the bottom pie crust in the pie pan; do not bake.
- Combine the chopped chicken, drained mixed vegetables, cream of chicken soup, celery flakes, and pepper.
- Spoon the mixture into the prepared pie shell.
- Cover with the second crust.
- Cut slits in the top crust to allow steam to escape.
- Bake at 400°F for 45 to 50 minutes.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the chicken mixture. If you don't have cream of chicken soup, you can substitute it with a homemade sauce made from butter, flour, and chicken broth. If you prefer a flaky crust, chill your pie crusts before assembly. This recipe is also a great way to use leftover chicken from dishes like Microwave Crumb-Coated Chicken.
Serving Suggestions
This Double-Crust Chicken Pie pairs well with a simple green salad or steamed vegetables for a balanced meal. For a heartier option, serve alongside Onion-Roasted Potatoes And Chicken. A drizzle of gravy over the top can enhance the flavor, making it a comforting dish perfect for family gatherings.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place slices in the oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for 2-3 minutes, but the crust may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Double-Crust Chicken Pie contains roughly 120 calories, with 10g protein, 7g carbohydrates, and 6g fat. It is an excellent source of vitamin C (70% of the Daily Value) and protein (21% 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 mixed vegetables instead of canned?
Yes, frozen mixed vegetables can be used in place of canned ones. Just be sure to thaw and drain them well to avoid excess moisture in the pie. This will help maintain a crisp crust and a well-balanced filling.
How can I make the pie crust from scratch?
To make homemade pie crust, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 cup of cold unsalted butter cut into cubes. Mix until crumbly, then add cold water, a tablespoon at a time, until the dough comes together. Chill for at least 30 minutes before rolling out.
Can I add other proteins to this recipe?
Absolutely! You can substitute chicken with turkey or even diced ham for a different flavor profile. Just ensure any meat you use is pre-cooked. This flexibility allows you to tailor the recipe to your taste or use leftovers from previous meals.
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).