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Nutrition Facts
Serving Size 1 (313g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups chicken
Calories 600
Calories from Fat 498		(83%)
Amount Per Serving		%DV
	Total Fat 55.4g	85%
	Saturated Fat 34.8g	173%
	Monounsaturated Fat 16.0g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 163mg		54%
Sodium 420mg		17%
Potassium 396mg		11%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 0.9g	3%
	Sugars 2.3g
Protein 18.8g		37%
detailed view... how is this calculated?

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Chicken Pie

Recipe #21574 | 1½ hours | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Maine-iac
Mar 5, 2002

This is the "best" homemade chicken pie recipe that I've come across. Put it on your recipe list because you'll be using it often!

SERVES 4 (change servings and units)

Ingredients

pie crusts, enough for bottom and top of large pie pan (I use the frozen crust)
2 cups cooked chicken
leftover vegetables (such as broccoli, mushrooms, carrots, spinach)
2 medium tomatoes, chunk-chopped (If using fresh veggies, parboil or steam slightly before using)
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/4 teaspoon paprika
salt & pepper
1 1/2 cups sour cream
1 cup cream
2 cups grated cheddar cheese or monterey jack cheese

Directions

1
Place bottom crust into large pie pan, with 2-3 inch overhang.
2
Fill bottom of pan with chopped chicken.
3
Layer with leftover veggies and tomatoes.
4
In a bowl, mix seasonings with sour cream, cream, and pour over veggies.
5
Top with cheddar or jack cheese.
6
Cover with top crust, seal edges well, and make a couple of slits on top crust.
7
Bake in 350 degree oven for 1 hour or until top is brown and pie is bubbling.

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Featured Reviews for This Recipe

From: Jess March

On Nov 11, 2006

I'm overdue in writing in on this one but I wanted to say that this has become a staple in my house! It's my other half's most requested dish and I've made it for him over and over. I omit the tomatoes but vary the other veggies as you suggest. I often add potatos to make it extra hearty. I highly recommend the recipe to others. This is a keeper!

1 person found this review helpful

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From: Dorel

On Jan 21, 2005

This was good, I made 1/2 the recipe for DH and I. I used cauliflower as I had some I needed to use up. I used Cheddar cheese and only the crust on the top. We found it very tasty and will make again using a more colorful vegetable. Thanks for posting the recipe.

2 people found this review helpful

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From: MizzNezz

On Apr 20, 2002

YUMMY!!! Best chicken pie recipe I've done! I used small diced potatoes, carrots, and peas. Added fresh minced garlic, served a side of steamed broccoli. A great meal! Thanks!

5 people found this review helpful

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From: Derf

On Jun 17, 2002

WOW!! This was very rich!! I cut the recipe in half, for two of us. I cut back the calories a bit by not putting a bottom crust on, top crust only. Used an oriental veggie mix, including sliced water chestnuts, which gave it a little crunch. Also used 2 fresh garlic cloves, smashed instead of powder. We enjoyed it but I think if I make it again I would use just milk, instead of cream and half the sour cream and cheese. Interesting but sooo rich!!

4 people found this review helpful

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Read all 6 reviews