5 Irresistible Chicken Pie Recipes You'll Love

Chicken pie, with its comforting filling and golden, flaky crust, is a perennial favorite in kitchens around the world. Whether you're looking for something traditional or craving a unique twist, these five irresistible chicken pie recipes are designed to satisfy every palate. From classic chicken pot pie to gourmet variations, let's dive into the delicious world of savory pies.

The Classic Chicken Pot Pie

The classic chicken pot pie is a staple of comfort food. Here’s a simple yet delicious recipe:

• 1 pound boneless, skinless chicken breasts, diced
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• ¹⁄₂ cup all-purpose flour
• 3 cups chicken broth
• 1 ¹⁄₂ cups milk or cream
• 1 teaspoon fresh thyme
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 cup peas
• Salt and pepper to taste
• Two pie crusts, either homemade or store-bought

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, melt butter over medium heat, add onion and garlic, cook until soft.
3. Add chicken pieces, cook until they’re no longer pink. Sprinkle flour over the mixture, stir until it’s combined.
4. Gradually add broth and milk, stirring continuously to avoid lumps. Simmer until thickened.
5. Add thyme, carrots, celery, and peas. Season with salt and pepper. Cook until vegetables are tender.
6. Transfer the filling into a pie dish lined with one crust. Cover with the second crust, seal the edges, and cut several vents for steam to escape.
7. Bake for about 45 minutes or until the crust is golden brown.

🍗 Note: Ensure the pie cools slightly before serving to allow the filling to set.

Gourmet Mushroom and Leek Chicken Pie

For those who appreciate a more sophisticated palette:

• 1 pound chicken thighs, boneless
• 1 leek, white and light green parts, sliced
• 2 cups mixed mushrooms (shiitake, oyster, etc.)
• ¹⁄₂ cup white wine
• 1 tablespoon Dijon mustard
• ¹⁄₂ cup heavy cream
• Fresh tarragon or parsley
• 2 sheets of puff pastry

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season and cook chicken in a pan until browned. Remove chicken and set aside.
3. In the same pan, cook leeks and mushrooms until they release their moisture. Add wine to deglaze.
4. Stir in mustard and cream, bring to a simmer, then add back the chicken along with herbs.
5. Transfer this filling into a baking dish, cover with puff pastry, and bake until pastry is puffed and golden.

Spicy Southwest Chicken Pie

If you enjoy bold flavors, this spicy variant is for you:

• 2 cups shredded rotisserie chicken
• 1 can of black beans, drained
• 1 cup corn kernels
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 teaspoon cumin
• ¹⁄₂ teaspoon chili powder
• ¹⁄₂ cup sour cream or Greek yogurt
• Cheddar cheese, shredded

Instructions:

1. Preheat oven to 375°F (190°C).
2. Combine chicken, beans, corn, jalapeño, spices, and sour cream in a bowl.
3. Place mixture in a pie dish lined with crust.
4. Top with cheese and another pie crust or just cheese if making it crustless.
5. Bake until cheese is bubbly and crust is golden.

Mediterranean Chicken Filo Pie

A lighter, Mediterranean-inspired pie:

• 1 ¹⁄₂ pounds chicken breast, poached and shredded
• 1 zucchini, diced
• ¹⁄₂ cup sun-dried tomatoes, chopped
• ¹⁄₄ cup Kalamata olives, pitted and halved
• 2 teaspoons lemon zest
• Fresh basil and parsley
• Filo pastry sheets
• Olive oil for brushing

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix all ingredients except filo in a bowl.
3. Layer filo sheets in a dish, brushing each with oil, then add filling.
4. Top with additional filo, brush with oil, and bake until filo is crispy and golden.

Curried Chicken and Lentil Pie

For an exotic touch:

• 1 pound chicken, cubed
• 1 cup cooked lentils
• 1 onion, diced
• 1 tablespoon curry powder
• ¹⁄₂ cup coconut milk
• ¹⁄₂ cup frozen peas
• ¹⁄₂ cup cauliflower florets, cut small

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onions, add chicken to brown. Stir in curry powder, then add lentils, peas, cauliflower, and coconut milk.
3. Simmer briefly to combine flavors, then place in a pie dish, top with crust or puff pastry, and bake.

Wrapping Up

Chicken pies offer a delightful canvas for both traditional and creative culinary explorations. Whether you’re in the mood for something familiar or desire to experiment with flavors from around the globe, these recipes provide a variety of options to satisfy your cravings. Each pie brings its own unique charm, with rich fillings encased in either flaky or crispy pastry. They’re perfect for family dinners, special occasions, or simply when you want something comforting and delicious.

Can I make chicken pie filling in advance?

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Absolutely! Chicken pie filling can be prepared a day or two ahead. Store it in the refrigerator and assemble the pie just before baking for the freshest results.

What can I substitute for cream in these recipes?

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If you’re looking for a lighter option, you can use whole milk or a combination of milk and Greek yogurt. For a dairy-free alternative, try coconut milk or almond milk thickened with a bit of cornstarch.

How can I tell if my pie is done baking?

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The pie is done when the crust is golden brown, and the filling is hot and bubbly. You might also insert a knife into the center to check if it comes out hot and without excess liquid.