Chicken and Veg Pie Recipe Easy for Quick Family Meals

There’s nothing quite as comforting on a chilly evening as a warm, hearty chicken and vegetable pie. This classic dish combines tender chunks of chicken with a colorful medley of vegetables, all enveloped in a golden, flaky pastry crust.

It’s a perfect meal for the whole family, offering both nutrition and delightful flavors in every bite. Whether you’re a seasoned cook or new to pie-making, this easy chicken and veg pie recipe will become a staple in your kitchen.

With simple ingredients and straightforward steps, you’ll have a homemade pie that rivals any bakery, without the fuss.

Not only is this pie filling and delicious, but it’s also incredibly versatile. You can swap out vegetables or add your favorite herbs to suit your taste.

Plus, it’s a fantastic way to use up leftover chicken or veggies, reducing food waste while creating a satisfying meal. Dive into this recipe and discover how easy it is to make a homemade chicken and vegetable pie that’s perfect for any occasion!

Why You’ll Love This Recipe

This chicken and vegetable pie recipe is a true crowd-pleaser, combining rich flavors with simple preparation. Here’s why it will quickly become a favorite in your recipe collection:

• Quick and easy: Minimal prep time means you can have dinner on the table faster than you think.
• Wholesome ingredients: Loaded with tender chicken and vibrant vegetables for a nutritious meal.
• Comfort food at its best: Creamy, savory filling wrapped in golden, buttery pastry.
• Customizable: Swap vegetables or add spices to suit your preferences or what you have on hand.
• Great for leftovers: Use leftover cooked chicken or veggies to save time and reduce waste.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 sheet puff pastry or shortcrust pastry, thawed if frozen
• 1 egg, beaten (for egg wash)

Equipment

• Large skillet or frying pan
• Medium saucepan
• Wooden spoon or spatula
• Pie dish (9-inch round works well)
• Sharp knife and chopping board
• Measuring cups and spoons
• Rolling pin (if needed for pastry)
• Basting brush (for egg wash)

Instructions

1. Prepare the vegetables: Peel and dice the carrots and potatoes into small, even pieces. Finely chop the onion and mince the garlic.
2. Cook the vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
3. Add carrots and potatoes: Stir in the diced carrots and potatoes and cook for 5-7 minutes until they start to soften. Add the frozen peas in the last 2 minutes of cooking.
4. Make the sauce: In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to prevent burning.
5. Add liquids: Gradually whisk in the chicken broth and milk, continuing to stir until the sauce thickens and is smooth, about 4-5 minutes.
6. Season and combine: Add the dried thyme, salt, and pepper to the sauce. Pour the sauce over the cooked vegetables in the skillet and stir to combine evenly.
7. Add chicken: Fold in the shredded or diced cooked chicken, mixing well so it’s evenly distributed throughout the filling.
8. Preheat the oven: Set your oven to 400°F (200°C) so it’s hot and ready for baking.
9. Assemble the pie: Pour the chicken and vegetable filling into your pie dish, spreading it out evenly. Roll out the pastry if needed, then place it over the filling, trimming any excess. Press the edges gently to seal.
10. Apply egg wash: Brush the top of the pastry with the beaten egg to give it a beautiful golden color when baked.
11. Bake: Place the pie in the oven and bake for 25-30 minutes or until the pastry is puffed and golden brown.
12. Cool and serve: Allow the pie to cool for about 5-10 minutes before slicing. This helps the filling set for cleaner slices.

Tips & Variations

Tip: If you don’t have cooked chicken on hand, poach raw chicken breasts in broth with herbs for about 15 minutes, then shred for a fresh filling.

Variation: Swap peas and carrots for other veggies like green beans, corn, or mushrooms depending on what you love or have available.

Make it gluten-free: Use gluten-free flour for the roux and a gluten-free pastry crust to accommodate dietary needs.

Herbs: Add fresh rosemary or parsley for an extra burst of flavor. A pinch of nutmeg in the sauce can also elevate the taste beautifully.

Nutrition Facts

Serving Suggestions

This chicken and veg pie pairs wonderfully with simple sides to complete your meal. Consider serving it with a crisp green salad dressed lightly with lemon vinaigrette or a side of steamed green beans for extra freshness.

Roasted root vegetables like parsnips or sweet potatoes also complement the richness of the pie.

For a cozy dinner, add a dollop of creamy mashed potatoes or a scoop of buttery mashed cauliflower on the side. And if you’re entertaining, a glass of chilled white wine such as Chardonnay or Sauvignon Blanc will pair beautifully with the savory flavors of the pie.

Conclusion

This easy chicken and vegetable pie recipe is a fantastic example of comfort food made simple. With tender chicken, wholesome vegetables, and a creamy sauce wrapped in a flaky pastry crust, it delivers satisfying flavors and textures that everyone will love.

The recipe’s flexibility means you can customize it to your taste or whatever ingredients you have on hand, making it a perfect choice for busy weeknights or special family dinners.

Beyond just being delicious, this pie is a great way to bring people together around the table. If you enjoyed this recipe, you might also love exploring other hearty meals like the Bariatric Meatloaf Recipe or add some fresh, tangy flavor to your pantry with the Pickled Cherry Pepper Recipe.

For a vegetable-forward side, check out the vibrant Thelma Sanders Squash Recipe.

Give this chicken and veg pie a try and enjoy a comforting, homemade meal that’s sure to become a family favorite!

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