Savory Chicken Pie
A hearty savory chicken pie featuring tender chicken, mixed vegetables, and a rich, seasoned gravy, perfect for comforting family dinners and gatherings.
Ingredients
Instructions
- Fold the cooked chicken, diced pimento, and Veg-All mixed vegetables together in a large bowl.
- Mix chicken fat or margarine with flour to create a roux.
- Cook the roux until smooth and golden, stirring constantly.
- Gradually add milk and chicken stock, whipping until the mixture is smooth and thickened.
- Add sage, salt, and pepper to the gravy, then fold into the chicken and vegetable mixture.
Tips & Substitutions
For a richer flavor, use leftover roast chicken instead of boiled chicken. If you don't have chicken fat, butter or olive oil can be effective substitutes for making the roux. Adjust seasoning to your taste; adding garlic powder or onion powder can enhance the flavor profile. Consider using cornstarch instead of flour for a gluten-free version, adjusting the quantity as needed.
Serving Suggestions
This savory chicken pie is best served warm and pairs wonderfully with a fresh side salad or steamed vegetables for a complete meal. Consider serving it alongside mashed potatoes or a hearty bread for a comforting dinner. For a twist, serve with a side of cranberry sauce for a touch of sweetness that complements the savory flavors.
Storage & Reheating
Store any leftover savory chicken pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or warm the entire pie in the oven at 350°F until heated through, approximately 20-25 minutes. Cover with foil to prevent the crust from over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Savory Chicken Pie contains roughly 1242 calories, with 17g protein, 205g carbohydrates, and 41g fat. It is an excellent source of iron (110% of the Daily Value), calcium (59% of the Daily Value), and vitamin C (57% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1542mg per serving (67% 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 raw chicken for this recipe?
While this recipe is designed for cooked chicken, you can use raw chicken by sautéing or boiling it first. Ensure it’s thoroughly cooked before adding it to the pie filling, as the cooking times will vary and the pie needs to be heated through completely.
What can I substitute for the mixed vegetables?
You can use any combination of vegetables you prefer or have on hand. Fresh vegetables like carrots, peas, and corn work well. Alternatively, frozen vegetables or even canned vegetables can be used in place of the Veg-All mixed vegetables, just ensure they are drained well.
How can I make this dish ahead of time?
You can prepare the filling a day in advance and store it in the refrigerator. Assemble the pie and refrigerate it until you’re ready to bake. Alternatively, you can bake it and then reheat it later, just be aware that the crust may not be as flaky.
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).