Maine Chicken Pie

Discover comforting, homestyle flavors with this classic Maine Chicken Pie—a hearty dish brimming with tender shredded chicken, savory gravy, and colorful mixed vegetables. Nestled between layers of flaky, buttery pie crust, this one-dish wonder is a heartwarming take on tradition, perfect for family dinners or special occasions. The rich filling, infused with aromatic thyme and thickened to perfection, pairs beautifully with a golden, crisp crust brushed with an elegant egg wash. Quick to prep and baked to bubbly perfection, this chicken pot pie effortlessly combines convenience and hominess. Serve it warm for a satisfying, wholesome meal that’s sure to become a family favorite.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 lbs Boneless, skinless chicken breasts or thighs
• 4 cups Chicken broth
• 6 tbsp Unsalted butter
• 6 tbsp All-purpose flour
• 1 cup Milk
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Dried thyme
• 2 cups Frozen mixed vegetables (carrots, peas, corn, etc.)
• 2 discs Pie crust dough (store-bought or homemade)
• 1 Egg (for egg wash)
• 1 tbsp Water (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the chicken breasts or thighs in a large pot and cover them with the chicken broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the chicken is cooked through.

Step 3

Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks. Set aside. Reserve 2 cups of the chicken broth and discard the rest.

Step 4

In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth.

Step 5

Gradually pour in the reserved chicken broth and milk, whisking to combine. Continue cooking and stirring for 5-7 minutes, or until the mixture thickens into a gravy consistency.

Step 6

Stir in the salt, black pepper, thyme, shredded chicken, and frozen mixed vegetables. Cook for an additional 2-3 minutes, then remove from heat and set aside.

Step 7

Roll out one disc of pie crust dough and press it into the bottom of a 9-inch pie dish. Let the edges overhang slightly.

Step 8

Pour the chicken and vegetable filling into the pie crust, spreading it out evenly.

Step 9

Roll out the second disc of pie crust dough and carefully place it over the filling. Trim any excess dough and crimp the edges to seal. Use a knife to cut small slits in the top crust to let steam escape.

Step 10

In a small bowl, whisk together the egg and water to create an egg wash. Brush the top crust evenly with the egg wash.

Step 11

Place the pie on a baking sheet (to catch any overflow) and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Remove the pie from the oven and let it cool for 10-15 minutes before slicing and serving.

Nutrition Facts

Serving size	3289.2 grams (3289.2g)

Amount per serving	% Daily Value*
Calories	5133

Total Fat 267.60g	343%
Saturated Fat 106.30g	532%
Polyunsaturated Fat 0.20g
Cholesterol 1165mg	388%
Sodium 7563mg	329%
Total Carbohydrate 341.10g	124%
Dietary Fiber 23.50g	84%
Total Sugars 46.20g
Protein 351.00g	702%

Vitamin D 266IU	1332%
Calcium 691mg	53%
Iron 26mg	142%
Potassium 4642mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 27.1%

Carbs: 26.4%