Linda'S Chicken Pie
A comforting chicken pot pie filled with tender chicken, carrots, peas, and mushrooms in a savory broth, perfect for family dinners and cold evenings.
Ingredients
Instructions
- Cook chicken in 4 cups water and 1/2 teaspoon salt until tender, bring to a boil and simmer for 45 minutes.
- Drain 2 cups of broth from the cooked chicken.
- Chop the chicken into small pieces.
- Cook the carrot and onion in the broth; add mushrooms and peas.
- Dissolve cornstarch in 2 tablespoons water and add to the vegetables, stirring constantly.
- Cook over medium heat until the mixture is bubbly.
- Add the chopped chicken, 1/4 teaspoon salt, and pepper to the vegetable mixture.
Tips & Substitutions
For a richer flavor, consider adding garlic or thyme while cooking the vegetables. If you're out of June peas, frozen peas or green beans can be substituted without losing texture. For a creamier pie, you might stir in a splash of cream or milk. This dish can be easily adapted for a pot pie by adding a crust, similar to Grandma Mag'S Dumplings.
Serving Suggestions
Serve Linda's Chicken Pie hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a light salad or steamed vegetables for a balanced meal. For a heartier side, consider serving it with crusty bread or mashed potatoes, making it a comforting and satisfying dinner option.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pie mixture in a pot over low heat, stirring occasionally until warmed through. Alternatively, you can microwave individual portions for about 2-3 minutes, ensuring they're heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Chicken Pie contains roughly 631 calories, with 11g protein, 97g carbohydrates, and 23g fat. It is an excellent source of vitamin A (67% of the Daily Value), vitamin D (33% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 752mg per serving (33% 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 rotisserie chicken or any cooked chicken works perfectly. Just chop it into small pieces and add it to the vegetable mixture in the final steps, reducing the cooking time to just heat everything through.
What can I use instead of cornstarch for thickening?
If you don't have cornstarch, flour can be used as a thickener. Mix 2 tablespoons of flour with an equal amount of water to create a slurry and add it to the vegetables. Cook for a few additional minutes until the mixture thickens.
Is it possible to freeze this chicken pie?
Yes, you can freeze the chicken pie filling before adding a crust. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat on the stove or in the oven.
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).