Oh My Chicken Pie
Experience comfort food at its finest with the irresistible "Oh My Chicken Pie." This hearty recipe features a rich, creamy filling brimming with tender shredded chicken, vibrant peas, and a medley of sautéed vegetables, all infused with savory thyme and wrapped in a flaky puff pastry crust. Perfect for family dinners or special occasions, this chicken pot pie offers the ideal balance of indulgent flavors and easy preparation, with just 30 minutes of prep time and 40 minutes of baking. Serve piping hot for a crowd-pleasing dish that transforms simple ingredients into a golden, show-stopping centerpiece. Enjoy the magic of homemade chicken pie in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 2 stalks celery stalks, finely chopped
- 1 medium carrot, diced
- 3 cloves garlic cloves, minced
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 2 cups chicken stock
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet puff pastry sheet, thawed
- 1 large egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil and butter in a large skillet over medium heat.
Add the onion, celery, and carrot to the skillet, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute.
Sprinkle the flour over the vegetables and cook while stirring for 2 minutes to remove the raw taste of the flour.
Gradually whisk in the chicken stock, ensuring there are no lumps.
Add the heavy cream, dried thyme, salt, and black pepper. Simmer for 5-7 minutes until the mixture thickens.
Stir in the shredded chicken and frozen peas. Remove the skillet from heat and set aside.
Pour the chicken mixture into a 9-inch pie dish, spreading it out evenly.
Roll out the puff pastry sheet slightly to fit over the pie dish, then place it over the filling, trimming any excess pastry.
Tuck the edges of the pastry inside the dish and use a fork to press down the edges.
Brush the beaten egg over the surface of the puff pastry to ensure a golden finish.
Cut a few small slits in the pastry to allow steam to escape during baking.
Place the pie on a baking sheet to catch any drips and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Let the pie cool for 5 minutes before serving. Enjoy your 'Oh My Chicken Pie'!
Nutrition Facts
Calories |
31916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1892.6 g | 257% | |
| Saturated Fat | 806.9 g | 427% | |
| Polyunsaturated Fat | 35.0 g | ||
| Cholesterol | 11099 mg | 392% | |
| Sodium | 36258 mg | 167% | |
| Total Carbohydrate | 831.5 g | 32% | |
| Dietary Fiber | 140.8 g | 53% | |
| Total Sugars | 192.8 g | ||
| Protein | 2572.9 g | 545% | |
| Vitamin D | 441.3 mcg | 6% | |
| Calcium | 3026 mg | 25% | |
| Iron | 189.9 mg | 112% | |
| Potassium | 27716 mg | 62% | |
*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.
