Wednesday, February 23, 2011

Chicken and Vegetable Pie

On winter evenings, certain foods call out to us. Spicy chili, hot soup, a thick slice of meatloaf with a side of mashed potatoes. Homey, hearty foods are what I want to cook-and eat-during the cold, dark months. Chicken and vegetable pie is one of those meals. Something about hot chicken and gravy encased in a flaky pie crust makes me happy. It's delicious and warm, just right for a winter dinner.


3 boneless, skinless chicken breasts
1 Tbsp of olive oil
1 Tbsp of butter
1/2 onion, chopped
1 cup of mixed veggies ( I often use frozen peas, carrots, and green beans in mine)
3 Tbsp. all-purpose flour
1/2 cup dry white wine or chicken broth
2 cups milk
Sprinkling of thyme
salt and pepper
2 9-inch store-bought pie crust


1. Heat oven to 420 degrees. Salt and pepper chicken breast, and bake for 20-30 minutes, or until done. Let cool, and shred. Lower the oven to 400 degrees.

2. Lay one of the pie crusts in the bottom of a pie pan or any shallow 2 quart baking dish. Heat the oil and butter in a sauce pan over medium heat. When the butter is melted, add the onions and cook, stirring, until they begin to soften, about 3-5 minutes. Sprinkle flour over onions and cook, stirring, 1-3 minutes.

3. Add the wine or broth and cook until nearly evaporated, about 5 minutes. Add the milk slowly, whisking, and simmer until the sauce thickens, about 3-5 minutes. Stir in the shredded chicken, the veggies, thyme, salt and pepper to your taste. Pour the chicken/veggie mixture onto the crust into the prepared baking dish.

4. Lay the second crust on top, pinching the edge to seal it. Cut several vents in the top of the crust. Place the pie in the oven and bake until the crust is golden brown, about 45-60 minutes.

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