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Easy Chicken Pie Recipe

Chicken Pie Recipe

Try this delicious chicken pie recipe with tender chicken thighs, vegetables, and creamy gravy baked in a flaky crust. Perfect comfort food for dinner in just 80 minutes.
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Prep Time 25 minutes
Cook Time 55 minutes
10 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 480 kcal

Equipment

  • skillet or Dutch oven
  • oven
  • 9-inch pie dish
  • cutting board
  • knife
  • measuring spoons
  • measuring cups
  • whisk
  • mixing bowl

Ingredients
  

Filling Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen green peas
  • 1 teaspoon dried thyme

Crust and Assembly

  • 1 package (14.1 ounces) refrigerated pie crusts, at room temperature
  • 1 large egg, beaten with 1 tablespoon water for egg wash

Instructions
 

  • Preheat your oven to 375°F. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until the vegetables have softened.
  • Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for 6-8 minutes, turning once, until the chicken is browned on both sides and cooked through. Remove the chicken to a cutting board and shred it with two forks.
  • Sprinkle the flour over the vegetables in the skillet and cook for 1 minute, stirring constantly to form a paste. Gradually whisk in the chicken broth until the mixture is smooth, then stir in the heavy cream and dried thyme.
  • Bring the sauce to a simmer and cook for 3-5 minutes until it thickens to a gravy-like consistency. Remove from heat and stir in the shredded chicken and frozen peas.
  • Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust. Place the second pie crust over the top, crimp the edges to seal, and cut several slits in the top to allow steam to escape. Brush the entire top crust with the egg wash.
  • Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie rest for 10 minutes before slicing and serving.

Notes

Let the pie rest for 10 minutes before slicing for cleaner cuts.
Keyword chicken pie, comfort food, savory pie