Hot Or Cold Chicken Pie
A comforting chicken pie featuring tender chicken, savory vegetables, and flaky crust, perfect for lunch or dinner, served hot or cold for versatile enjoyment.
Ingredients
Instructions
- Boil the chicken breast in 3 cups water with 2 bouillon cubes or use 3 cups of chicken stock.
- When the chicken is cooled, remove the meat and cut into chunks.
- Melt butter in a saucepan.
- Add pepper and then add flour, stirring well with a whisk.
- Gradually add 2 cups of the stock and the minced onion, stirring until the mixture thickens.
- Add the cooked chicken meat and assorted cooked vegetables to the sauce.
- Prepare the double pie crust.
- Pour the chicken and vegetable mixture into the pie crust.
- Cover with the top crust and coat with milk to brown.
- Bake at 450°F (230°C) for 25 to 30 minutes.
- Serve hot or cold, great for lunch boxes.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock instead of bouillon cubes. You can also substitute the assorted cooked vegetables with leftover veggies from another meal or use frozen mixed vegetables. If you're short on time, a pre-made pie crust can save you some hassle. To add extra flavor, season the chicken with herbs like thyme or rosemary before boiling.
Serving Suggestions
Serve the chicken pie hot or cold, making it a versatile dish perfect for lunch boxes or picnics. Pair it with a fresh green salad or steamed vegetables for a balanced meal. This dish also pairs beautifully with Chicken Filled Ham Rolls for a delightful spread at gatherings.
Storage & Reheating
Store leftover chicken pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm 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 remain as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Or Cold Chicken Pie contains roughly 1092 calories, with 11g protein, 81g carbohydrates, and 81g fat. It is an excellent source of vitamin C (27% of the Daily Value), protein (22% of the Daily Value), and dietary fiber (20% of the Daily Value). Note that it is relatively high in sodium, at 780mg per serving (34% 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! Using leftover chicken makes this dish even quicker to prepare. Just skip the boiling step and directly add the shredded or diced leftover chicken to the sauce for a flavorful filling.
What can I do if I don’t have a double pie crust?
If you only have a single pie crust, you can make a top crust using phyllo dough or biscuit dough. Alternatively, you can serve the chicken and vegetable mixture as a casserole without a crust, which is just as delicious.
How can I make this recipe gluten-free?
To make this chicken pie gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. Additionally, ensure that your pie crust is gluten-free, or consider using mashed potatoes on top as a comforting alternative.
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).