Savory Chicken Pie: Revisited

Heidi and I are headed into New York City today to do some shopping and sightseeing…we’re meeting up with my hubby, who works on Madison Avenue, for dinner along with my cousin Dan and his new wife Nisrine…We’ll be eating Greek tonight…my favorite! Anyway, I left a Savory Chicken Pie for the boys to enjoy while we’re away – and decided to revisit my Savory Chicken Pie recipe from way back when we started the blog in 2015…have a wonderful day all! 🙂

Savory Chicken Pie
Leftover Honey-Lemon Glazed Chicken, diced (1-1 1/2 cups diced – or any leftover chicken!)
3 medium red potatoes, peeled & diced (about the same size as the diced chicken)
3 large carrots, peeled & diced (same size as potatoes/chicken)
1 onion, diced
4 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage leaves, chopped
fresh ground pepper (to taste)
2 cups chicken broth or stock
3/4 cup milk
2 tablespoons butter
2 tablespoons flour
3/4 cup frozen peas
Pie crust (I used pre-made pie crusts)

Preheat oven to 450°F. In a medium sauce pot bring potatoes, and enough salted water to cover them, to a boil. Reduce heat and cook gently 5-7 minutes until almost tender; drain and set aside. In a small sauce pot bring the carrots, and enough salted water to cover them, to a boil. Reduce heat and cook gently 5 minutes until almost tender; drain and set aside. In a large skillet, heat two tablespoons butter. Add onions and garlic, salt, thyme, sage and pepper. Sauté about 5 minutes. Sprinkle in the flour and then add in the chicken, cooked potatoes & carrots. Stir in the chicken broth and milk. Bring to a boil, reduce heat and simmer to thicken slightly. Add the peas, simmer a few minutes. Meanwhile, place one of the pie crust on the bottom of a round 9″ baking dish. Scoop the chicken mixture into the pie crust and cover with the second pie crust. Crimp the dough around the edge of the baking dish or use a fork to press the pie crust ends together. Brush the top with a little egg white if desired.

Bake in the oven for 30 minutes until pie is nicely browned and bubbling. Remove from heat. Cover with aluminum foil and allow to cool for 10 minutes before slicing. Cut a large slice and scoop out all that goodness onto a plate.



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11 thoughts on “Savory Chicken Pie: Revisited

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