Creamy Chicken & Vegetable Pie with All-Butter Crust
Description
This creamy chicken and vegetable pie features tender chicken, spinach, capsicum, and peas in a rich, herb-seasoned milk-and-cream sauce. Wrapped in a flaky all-butter pastry crust, it makes a comforting homemade meal with a golden top and creamy filling.
All-Butter Pie Crust
Creamy Chicken Filling
Egg Wash (Optional)
Instructions
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Whisk together the flour and salt for the pie crust.
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Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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Add ice water, 1 tablespoon at a time, until the dough just comes together.
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Divide into 2 discs, wrap, and chill for at least 1 hour.
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Melt the butter in a skillet over medium heat.
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Add the chicken and cook until lightly golden.
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Add the onion and garlic and cook until softened.
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Season with salt, pepper, soy sauce, chili sauce, vinegar, and mixed dried herbs.
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Sprinkle the flour over the chicken mixture and stir well.
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Gradually add the milk and cream, stirring constantly until a thick, creamy sauce forms.
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Stir in the spinach, capsicum, and frozen peas. Cook for 2–3 minutes, just until the vegetables are incorporated.
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Remove from the heat and allow the filling to cool completely.
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Preheat the oven to 400°F (200°C).
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Roll out one disc of pastry and line a 9-inch pie dish.
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Fill with the cooled chicken mixture.
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Cover with the second pastry disc and seal the edges.
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Cut a few slits in the top crust.
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Brush with egg wash (1 egg yolk mixed with 1 Tbsp milk), if desired.
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Bake for 40–45 minutes, or until golden brown and bubbling.
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Let rest for 10–15 minutes before slicing.
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