Discover the World of Chicken Pie Recipes

Classic Chicken Pot Pie

Ingredients:

1 lb boneless, skinless chicken breasts
1/2 cup butter
1/2 cup chopped onion
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
2 cups chicken broth
3/4 cup milk
2 unbaked pie crusts

Instructions:

Preheat oven to 425°F.
Cook chicken in boiling water until no longer pink, then dice into small pieces.
In a saucepan, melt butter and sauté onion until tender.
Stir in flour, salt, black pepper, and celery seed until blended.
Gradually stir in chicken broth and milk, then bring to a boil.
Stir in chicken and remove from heat.
Line a 9-inch pie dish with one pie crust.
Pour chicken mixture into the crust.
Top with the remaining crust, and seal the edges.
Cut several slits in the top crust to allow steam to escape.
Bake for 30-35 minutes, or until golden brown.

Southwestern Chicken Pie

Ingredients:

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen corn
1/4 cup sliced black olives
1/2 cup salsa
1 cup shredded cheddar cheese
2 unbaked pie crusts

Instructions:

Preheat oven to 400°F.
Cook chicken in olive oil until no longer pink, then dice into small pieces.
In a large bowl, combine chicken, onion, green pepper, black beans, corn, olives, and salsa.
Spoon mixture into a 9-inch pie dish lined with one pie crust.
Top with shredded cheese, then cover with the remaining pie crust.
Seal the edges and cut several slits in the top crust.
Bake for 35-40 minutes, or until crust is golden brown and filling is heated through.

Curried Chicken Pie

Ingredients:

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup frozen peas
1/2 cup raisins
1 tbsp curry powder
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
2 tbsp cornstarch
2 unbaked pie crusts

Instructions:

Preheat oven to 400°F.
Cook chicken in olive oil until no longer pink, then dice into small pieces.
In a saucepan, sauté onion, carrots, and celery until tender.
Stir in peas, raisins, curry powder, salt, and black pepper.
Add chicken broth and bring to a boil.
In a small bowl, whisk cornstarch with 1/4 cup of cold water.
Gradually stir cornstarch mixture into the saucepan and cook until thickened.
Spoon mixture into a 9-inch pie dish lined with one pie crust.
Top with the remaining pie crust, and seal the edges.
Cut several slits in the top crust.
Bake for 35-40 minutes, or until crust is golden brown.

Creamy Chicken and Mushroom Pie

Ingredients:

1 lb boneless, skinless chicken breasts
1/2 cup butter
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
3/4 cup heavy cream
2 unbaked pie crusts

Instructions:

Preheat oven to 425°F.
Cook chicken in boiling water until no longer pink, then dice into small pieces.
In a saucepan, melt butter and sauté onion and mushrooms until tender.
Stir in flour, salt, and black pepper until blended.
Gradually stir in chicken broth and heavy cream, then bring to a boil.
Stir in chicken and remove from heat.
Line a 9-inch pie dish with one pie crust.
Pour chicken mixture into the crust.
Top with the remaining crust, and seal the edges.
Cut several slits in the top crust.
Bake for 30-35 minutes, or until golden brown.

The Ultimate Chicken and Bacon Pie

Ingredients:

1 lb boneless, skinless chicken thighs
1/2 lb bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped mushrooms
1/2 cup frozen peas
1/2 cup canned corn, drained
1 cup shredded cheddar cheese
2 unbaked pie crusts

Instructions:

Preheat oven to 400°F.
Cook chicken in boiling water until no longer pink, then dice into small pieces.
In a skillet, cook bacon until crispy, then drain on paper towels.
Sauté onion, green pepper, and mushrooms in the bacon grease until tender.
Add chicken, peas, and corn to the skillet, and stir to combine.
Spoon mixture into a 9-inch pie dish lined with one pie crust.
Top with shredded cheese and crispy bacon.
Cover with the remaining pie crust, and seal the edges.
Cut several slits in the top crust.
Bake for 35-40 minutes, or until crust is golden brown.

Conclusion

Chicken pie is a classic comfort food that can be prepared in countless ways. These five recipes showcase the versatility of chicken, from classic pot pie to innovative creations like the creamy chicken and mushroom pie or the ultimate chicken and bacon pie. With these recipes, you can impress your family and friends with your culinary skills and create delicious and satisfying meals that everyone will love.