Chicken Pie

    Chicken Pie

    Recipe Picture:Chicken Pie
    14

    Chicken Pie

    (10877)
    1hour20min


    9466 people made this

    A delicious chicken pie with carrots, peas and celery. Use chicken stock instead of the water if you like just watch you don't use too much liquid.

    Ingredients
    Serves: 8 

    • 500g skinless, boneless chicken breast halves - cubed
    • 1 cup sliced carrots
    • 1 cup frozen green peas
    • 1/2 cup sliced celery
    • 85g butter
    • 1/3 cup chopped onion
    • 1/3 cup (40g) plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon celery seed
    • 1 3/4 cups (440ml) chicken stock
    • 2/3 cup (85ml) milk
    • 2 sheets puff pastry

    Directions
    Preparation:20min  ›  Cook:50min  ›  Extra time:10min cooling  ›  Ready in:1hour20min 

    1. Preheat oven to 220 degrees C.
    2. In a saucepan, combine chicken, carrots, peas and celery. Add water barely to cover (not too much) and boil for 15 minutes. Remove from heat, drain and set aside.
    3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken stock and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
    4. Place one of the puff pastry sheets into 23cm pie dish and press it in. Pour hot liquid mixture over. Cover with the top piece of pastry, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape and crimp the edges and brush with milk if desired.
    5. Bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (10877)

    Reviews in English (7758)

    5

    Was easy and delicious!Thanks!  -  11 Jul 2014

    by
    9280

    The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. So I doubled the sauce, used a deep dish pie plate, reduced the temp to 375 & baked for 45 minutes. It was perfectly moist without being runny, and the pie shells were perfectly done. Absolutely fabulous! Goes without saying it is a keeper!  -  14 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    7201

    After reviewing several ratings I made some recommended changes. The first being I added more seasoning (garlic pepper, garlic powder, poultry seasoning) to the sauce and to the chicken mixture before cooking. Also, I cooked the chicken and veggies in chicken stock instead of water. My husband doesn't like celery so I used potato instead and also added some corn. I used Pillsbury ready made pie crusts (so easy..just open and unroll). And after brushing with egg white, baked the bottom crust for 5 minutes. I doubled the sauce and added most to the chicken mixture before putting it into the pan. I baked on 375 for 40 minutes. It looked and tasted delicious!!  -  25 Feb 2007  (Review from Allrecipes USA and Canada)

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