Chicken Pie Recipe

Name: Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (9-inch) pastries (best if made from scratch); 1 chicken, boiled, boned and chopped; 2 c. broth; 1 Tbsp. minced onion; 1 (2 oz.) jar pimiento, diced; 1 can LeSueur peas, drained; 2 Tbsp. flour; 2 Tbsp. margarine; seasoned salt and pepper to taste; 1/2 c. broth

Servings: persons

2 (9-inch) pastries (best if made from scratch)
1 chicken, boiled, boned and chopped
2 c. broth
1 Tbsp. minced onion
1 (2 oz.) jar pimiento, diced
1 can LeSueur peas, drained
2 Tbsp. flour
2 Tbsp. margarine
seasoned salt and pepper to taste
1/2 c. broth

1
Combine chicken, pimiento, onion and seasonings.
2
Set aside. In skillet, melt margarine over medium heat.
3
When margarine bubbles, add flour and stir until mixture is smooth and bubbly. While stirring, pour in broth (2 cups).
4
Stir and heat to boiling. Add hot mixture to chicken mixture and stir.
5
Gently fold in peas and pour into crust.
6
Add top crust and flute edges.
7
Pierce top crust.
8
Bake at 425u00b0 until crust is done.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (9-inch) pastries (best if made from scratch), 1 chicken, boiled, boned and chopped, 2 c. broth, 1 Tbsp. minced onion, and more.

Yes, Chicken Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pie

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