Which Came First Pie
A savory chicken and vegetable pie topped with stuffing, combining creamy and crunchy textures, perfect for family dinners or comfort food cravings.
Ingredients
- 9-inch deep dish pie crust ⓘ
- 5 oz. can chunk chicken ⓘ
- 10 oz. package frozen peas and carrots, thawed ⓘ
- 6 hard-boiled eggs, sliced ⓘ
- 1 Tbsp. dried minced onion ⓘ
- 1/8 tsp. pepper ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 cup milk ⓘ
- 11 oz. can cream of chicken soup ⓘ
- 1/3 cup butter, melted ⓘ
- 2 cups Stove Top stuffing mix ⓘ
Instructions
- Layer the chicken over the bottom of the pie crust, then add the thawed peas and carrots on top.
- Place the sliced hard-boiled eggs over the vegetable layer.
- Sprinkle dried minced onion, salt, and pepper over the eggs.
- In a saucepan, blend the milk and cream of chicken soup; heat until boiling.
- Pour the hot soup mixture over the egg layer in the pie.
- Mix melted butter and stuffing mix together; evenly pat this over the top of the pie.
- Bake the covered pie in a 425°F oven for 25 to 30 minutes.
- Uncover and continue baking until the top is golden brown.
- Let the pie stand for 10 minutes before serving.
Tips & Substitutions
For added flavor, consider using rotisserie chicken instead of canned chicken. If you want a bit of spice, add a pinch of cayenne pepper to the soup mixture. You can also substitute fresh vegetables for the frozen peas and carrots. Make sure to soften the butter for easier mixing with the stuffing. This dish pairs beautifully with Chicken-Vegetable Medley.
Serving Suggestions
This pie is a complete meal on its own, but it pairs well with a simple green salad or steamed broccoli for a light side. For a touch of elegance, serve with a dollop of sour cream or a sprinkle of fresh herbs. If you enjoy hearty dishes, try it alongside Pork Chops Casserole for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat the entire pie in a preheated oven at 350°F for about 20-25 minutes, covering with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Which Came First Pie contains roughly 783 calories, with 13g protein, 41g carbohydrates, and 64g fat. It is an excellent source of vitamin C (81% of the Daily Value), protein (25% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2525mg per serving (110% 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 make this pie ahead of time?
Yes, you can assemble the pie a day in advance, cover it well, and store it in the refrigerator. When ready to bake, you may need to add a few extra minutes to the cooking time if it’s cold from the fridge.
What can I use instead of cream of chicken soup?
If you prefer a homemade option, you can make a simple white sauce using butter, flour, and chicken broth, seasoning it to taste. This will give a similar creamy texture without the canned soup.
Can I freeze leftovers?
Freezing is possible, but the texture may change upon thawing. If you choose to freeze, wrap the pie tightly in plastic wrap and foil. It can be stored for up to 2 months. Thaw in the refrigerator overnight before reheating.
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).