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Easy Chicken Pie

Easy Chicken Pie

The ultimate comfort food, Easy Chicken Pie combines tender chicken with a creamy filling in a flaky crust. This dish is perfect for a cozy family dinner or festive gatherings, satisfying every palate. Try it tonight for an easy weeknight meal that everyone will love!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs lbs chicken breast cooked and cut into bite-sized pieces or shredded
  • 2 refrigerated pie crust
  • 2 tbsp flour
  • ⅓ cup chicken stock
  • ⅓ cup whole milk
  • Salt and pepper to taste
  • 2 tbsp butter cut into small pieces
  • 1 beaten egg

Equipment

  • Oven
  • Baking Sheet
  • Whisk

Method
 

  1. 1. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  2. 2. Press one of the refrigerated pie crusts into the bottom of a deep pie plate.
  3. 3. Scatter the shredded chicken into the pie crust.
  4. 4. Whisk together the flour, chicken stock, and whole milk, then pour over the chicken.
  5. 5. Season with salt and pepper to taste.
  6. 6. Cut the butter into small pieces and place around the dish.
  7. 7. Unroll the second pie crust over the top and pinch the edges to seal.
  8. 8. Brush the top of the crust with the beaten egg.
  9. 9. Bake at 450 degrees for 20 minutes, then reduce to 375 degrees for an hour.
  10. 10. Allow to rest for 10 minutes before serving.

Notes

  • Use the type of chicken: You prefer (white or dark meat) for this recipe, but most people seem to prefer the white meat.
  • Expect a slightly watery crust: This recipe WILL be slightly watery in the crust, that is to be expected.
  • Taste better overnight: If you allow the pie to sit in the fridge overnight, it does seem to taste better, but will become more soggy on the bottom crust.
  • Great for gatherings: This is a terrific dish to take for office parties and holiday gatherings!
  • Use deep dish pans: If you are going to make this as a “take it and toss it” dish - use the “deep dish aluminum pie pan” - it does give you a little wiggle room.