Two-Crust Chicken Pie
A hearty two-crust chicken pie featuring tender chicken, peas, and carrots in a creamy sauce, encased in flaky pastry—perfect for cozy family dinners.
Ingredients
Instructions
- Microwave peas and carrots according to package directions.
- Melt butter in a saucepan.
- Blend in flour.
- Add chicken broth, milk, poultry seasoning, salt, and pepper.
- Cook until thickened, stirring constantly.
- Add cooked chicken and peas and carrots.
- Cook until heated through.
- Spoon the mixture into a pastry-lined pie plate.
- Top with the remaining pastry.
- Trim and seal the edges; cut vents in the top crust.
- Bake at 400°F for 30 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or mushrooms to the filling. If you don't have poultry seasoning, a mix of thyme and sage can work as a substitute. You can also use rotisserie chicken for a quicker option. If you're looking for a healthier twist, try using whole wheat pie crust. This recipe is versatile and can be adapted to include leftover vegetables from other meals.
Serving Suggestions
This two-crust chicken pie pairs beautifully with a simple side salad or steamed vegetables for a balanced meal. For a heartier option, serve it alongside mashed potatoes or a warm, crusty bread. Consider drizzling some gravy over the pie or serving with a side of cranberry sauce for a festive touch. It can also be a perfect dish for potlucks or family gatherings.
Storage & Reheating
To store leftovers, let the pie cool completely before covering it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but be cautious to not overcook, which can result in a soggy crust.
Nutrition & Diet Analysis (per serving)
Each serving of Two-Crust Chicken Pie contains roughly 1059 calories, with 11g protein, 71g carbohydrates, and 84g fat. It is an excellent source of iron (95% of the Daily Value), calcium (32% of the Daily Value), and dietary fiber (29% of the Daily Value). Note that it is relatively high in sodium, at 1183mg per serving (51% 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 fresh vegetables instead of frozen for this recipe?
Yes, you can use fresh peas and carrots. Simply chop them and briefly blanch them in boiling water before adding them to the filling. This will help retain their vibrant color and texture.
How can I make this dish ahead of time?
You can prepare the filling and assemble the pie up to a day in advance. Cover it tightly with plastic wrap and refrigerate. Just remember to let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
Can I freeze this chicken pie?
Yes, you can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to bake, thaw it overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
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).