Chicken Pie Recipe

Name: Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. boiled chicken, boned and cubed; 3 c. chicken stock; 1/3 c. flour; 1/4 c. chopped onion (or more); 1 small garlic clove, chopped; 1 tsp. salt; dash of pepper; 1 can Veg-All, drained; 4 Tbsp. butter or oleo; 8 unbaked rolls

Servings: persons

3 c. boiled chicken, boned and cubed
3 c. chicken stock
1/3 c. flour
1/4 c. chopped onion (or more)
1 small garlic clove, chopped
1 tsp. salt
dash of pepper
1 can Veg-All, drained
4 Tbsp. butter or oleo
8 unbaked rolls

1
Start early enough according to time needed.
2
Place cubed chicken in baking dish.
3
Reserve small amount of stock in which to precook onion and garlic.
4
Also mix flour with 1/2 cup stock in small jar with lid until free of lumps.
5
Add to stock in pan; add salt and pepper.
6
Cook until thickened.
7
Add precooked onion, garlic and Veg-All.
8
Pour into baking dish with chicken already placed in the bottom.
9
Dot with butter (can omit if stock already has sufficient fat).
10
Bake at 400u00b0 for 30 minutes, then gently place risen rolls on top of chicken pie and return to the oven for 15 more minutes or until the rolls are well browned.

796

kcal

Calories

Fat

Carbs

115

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: 3 c. boiled chicken, boned and cubed, 3 c. chicken stock, 1/3 c. flour, 1/4 c. chopped onion (or more), 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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