Chicken Pie
Indulge in the ultimate comfort food with this delightful chicken pie, bursting with flavor and simplicity! Crafted with tender chicken, savory herbs, and a flaky golden crust, this dish is a perfect choice for a satisfying snack or a hearty meal. Get ready to impress your taste buds and your guests with this easy-to-make favorite!
Prep
30
min
Cook
45
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- 1 chopped carrot
- 50 grams of corn (1.76 oz)
- 1/2 chopped leek
- 1 chopped onion
- parsley to taste
- water to cover
🥩Meat & Seafood(1)
- 1 kg of boneless, skinless chicken thighs (2.21 lbs)
🥛Dairy & Eggs(4)
- 100 grams of cream (3.53 oz)
- 400 grams of cream cheese (14.1 oz)
- 3 eggs
- 1 and 1/2 cups of milk (360 ml)
🫙Pantry Staples(4)
- 1 tablespoon of baking powder (15 ml)
- 3/4 cup of oil (180ml) (180 ml)
- 1/2 cup of tomato sauce (120 ml)
- 2 cups (well filled) of wheat flour (250 g)
🧂Spices & Seasonings(3)
- bay leaf to taste
- black pepper to taste
- salt to taste
📦Other(2)
- chives to taste
- 50 grams of peas (1.76 oz)
👨🍳 Instructions
- 1
Start by browning the chicken thighs in olive oil, then add the chopped carrot, chopped leek, and chopped onion. Season with black pepper, bay leaf, and salt, cover with water, and cook under pressure for 20 minutes. Shred the chicken once cooked.
- 2
In a separate pan, sauté chopped onion, grated garlic, and chopped leek in olive oil, then add chopped tomato and seasonings to taste. Add the shredded chicken, tomato sauce, and cream, mixing well. Finish with corn, peas, parsley, and chives.
- 3
Grease a rectangular baking dish with butter and flour. Pour half of the batter, add the chicken filling, cream cheese, and cover with the remaining batter.
- 4
Bake in a preheated oven at 180 degrees Celsius for 45 minutes.
💡 Pro Tips
- ✓Brown chicken thighs at 375-400°F surface temperature to trigger Maillard reaction, creating 600+ flavor compounds that will infuse the entire pie filling.technique375-400°F surface temp
- ✓Cool your chicken filling to below 40°F before assembling the pie to prevent bottom crust from becoming soggy due to steam condensation.timingBelow 40°F
- ✓Add cream only after removing from heat because proteins denature at 180°F, causing the cream to curdle and break the sauce.technique180°F protein denaturation
- ✓Blind bake your bottom crust at 425°F for 12-15 minutes before adding filling to create a moisture barrier and prevent soggy bottom syndrome.technique425°F for 12-15 minutes
- ✓Use a 3:1 ratio of chicken to vegetables by weight to ensure the filling holds together structurally without becoming watery during baking.ingredient3:1 ratio by weight
Share this recipe
Prep
30
min
Cook
45
min
Serves
6
people
Level
intermediate
Share this recipe
Chicken Pie
Indulge in the ultimate comfort food with this delightful chicken pie, bursting with flavor and simplicity! Crafted with tender chicken, savory herbs, and a flaky golden crust, this dish is a perfect choice for a satisfying snack or a hearty meal. Get ready to impress your taste buds and your guests with this easy-to-make favorite!
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- 1 chopped carrot
- 50 grams of corn (1.76 oz)
- 1/2 chopped leek
- 1 chopped onion
- parsley to taste
- water to cover
🥩Meat & Seafood(1)
- 1 kg of boneless, skinless chicken thighs (2.21 lbs)
🥛Dairy & Eggs(4)
- 100 grams of cream (3.53 oz)
- 400 grams of cream cheese (14.1 oz)
- 3 eggs
- 1 and 1/2 cups of milk (360 ml)
🫙Pantry Staples(4)
- 1 tablespoon of baking powder (15 ml)
- 3/4 cup of oil (180ml) (180 ml)
- 1/2 cup of tomato sauce (120 ml)
- 2 cups (well filled) of wheat flour (250 g)
🧂Spices & Seasonings(3)
- bay leaf to taste
- black pepper to taste
- salt to taste
📦Other(2)
- chives to taste
- 50 grams of peas (1.76 oz)
👨🍳 Instructions
- 1
Start by browning the chicken thighs in olive oil, then add the chopped carrot, chopped leek, and chopped onion. Season with black pepper, bay leaf, and salt, cover with water, and cook under pressure for 20 minutes. Shred the chicken once cooked.
- 2
In a separate pan, sauté chopped onion, grated garlic, and chopped leek in olive oil, then add chopped tomato and seasonings to taste. Add the shredded chicken, tomato sauce, and cream, mixing well. Finish with corn, peas, parsley, and chives.
- 3
Grease a rectangular baking dish with butter and flour. Pour half of the batter, add the chicken filling, cream cheese, and cover with the remaining batter.
- 4
Bake in a preheated oven at 180 degrees Celsius for 45 minutes.
💡 Pro Tips
- ✓Brown chicken thighs at 375-400°F surface temperature to trigger Maillard reaction, creating 600+ flavor compounds that will infuse the entire pie filling.technique375-400°F surface temp
- ✓Cool your chicken filling to below 40°F before assembling the pie to prevent bottom crust from becoming soggy due to steam condensation.timingBelow 40°F
- ✓Add cream only after removing from heat because proteins denature at 180°F, causing the cream to curdle and break the sauce.technique180°F protein denaturation
- ✓Blind bake your bottom crust at 425°F for 12-15 minutes before adding filling to create a moisture barrier and prevent soggy bottom syndrome.technique425°F for 12-15 minutes
- ✓Use a 3:1 ratio of chicken to vegetables by weight to ensure the filling holds together structurally without becoming watery during baking.ingredient3:1 ratio by weight