Grandma Jewell'S Chicken Pie
Grandma Jewell's Chicken Pie combines tender diced chicken, mushrooms, peas, and pimentos in a creamy sauce, wrapped in flaky pastry—perfect for comforting family dinners.
Ingredients
Instructions
- Melt the margarine in a saucepan.
- Add sliced mushrooms and minced garlic; cook until tender.
- Combine cornstarch with milk until smooth.
- Gradually stir the milk mixture into the mushroom mixture.
- Bring to a boil, stirring constantly until thickened.
- Stir in cooked peas, diced chicken, pimentos, thyme, pepper, and salt.
- Pour the mixture into one of the pastry shells.
- Cover with the second pastry shell, sealing and fluting the edges.
- Bake at 375°F (190°C) for 35 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute the cornstarch with flour for thickening if preferred. If you want to add more vegetables, diced carrots or celery can work well too. For a twist, try adding some shredded cheese to the filling for extra creaminess. This recipe is reminiscent of classic American recipes, like Betty'S Chicken Casserole.
Serving Suggestions
Serve Grandma Jewell's Chicken Pie warm, with a side salad or steamed vegetables for a complete meal. It pairs beautifully with mashed potatoes or a simple green bean sauté. For a comforting touch, consider serving it with a side of Gummy Dumplings, which can soak up any extra gravy.
Storage & Reheating
Leftover chicken pie can be stored 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. You can also microwave individual slices, but the crust may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Jewell'S Chicken Pie contains roughly 703 calories, with 14g protein, 138g carbohydrates, and 12g fat. It is an excellent source of vitamin D (87% of the Daily Value), vitamin C (48% of the Daily Value), and iron (44% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1512mg per serving (66% 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 cooked chicken is perfect for this pie. Just make sure to shred or dice it into bite-sized pieces before adding it to the filling. This is a great way to use up any extra chicken from dishes like Boiled Chicken And Rice or Papa'S Chicken.
Can I make this pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Just cover it and store it in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. This makes it a convenient option for busy weeknights or gatherings.
What can I substitute for the peas?
If you're not a fan of peas, you can easily replace them with frozen mixed vegetables, corn, or even diced bell peppers. Just make sure to adjust the cooking time slightly if you're using fresh vegetables to ensure they're tender before baking the pie.
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).