Creamy Chicken & Vegetable Pie with All-Butter Crust

Prep Time 90 mins
Cook Time 45 mins
Total Time 2 hrs 15 mins
Category:
Difficulty: Intermediate
Servings: 6
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
  • 2 ½ cups all-purpose flour (315 g)
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed (227 g)
  • 6 –8 Tbsp ice water
    • Creamy Chicken Filling
  • 2 cups chicken breast or thighs, diced
  • 2 Tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1 –2 tsp soy sauce
  • 1 tsp chili sauce
  • A splash of vinegar
  • Mixed dried herbs
  • ¼ cup all-purpose flour
  • 1 cup milk
  • ½ cup cream
  • 1 cup spinach, chopped
  • 1 small capsicum , diced (bell pepper)
  • ¾ cup frozen peas
    • Egg Wash (Optional)
  • 1 egg yolk
  • 1 Tbsp milk
Instructions
  1. 1
    Whisk together the flour and salt for the pie crust.
  2. 2
    Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. 3
    Add ice water, 1 tablespoon at a time, until the dough just comes together.
  4. 4
    Divide into 2 discs, wrap, and chill for at least 1 hour.
  5. 5
    Melt the butter in a skillet over medium heat.
  6. 6
    Add the chicken and cook until lightly golden.
  7. 7
    Add the onion and garlic and cook until softened.
  8. 8
    Season with salt, pepper, soy sauce, chili sauce, vinegar, and mixed dried herbs.
  9. 9
    Sprinkle the flour over the chicken mixture and stir well.
  10. 10
    Gradually add the milk and cream, stirring constantly until a thick, creamy sauce forms.
  11. 11
    Stir in the spinach, capsicum, and frozen peas. Cook for 2–3 minutes, just until the vegetables are incorporated.
  12. 12
    Remove from the heat and allow the filling to cool completely.
  13. 13
    Preheat the oven to 400°F (200°C).
  14. 14
    Roll out one disc of pastry and line a 9-inch pie dish.
  15. 15
    Fill with the cooled chicken mixture.
  16. 16
    Cover with the second pastry disc and seal the edges.
  17. 17
    Cut a few slits in the top crust.
  18. 18
    Brush with egg wash (1 egg yolk mixed with 1 Tbsp milk), if desired.
  19. 19
    Bake for 40–45 minutes, or until golden brown and bubbling.
  20. 20
    Let rest for 10–15 minutes before slicing.
Keywords: creamy chicken pie, chicken and vegetable pie, all-butter pie crust, homemade chicken pie, creamy chicken filling, savory pie recipe, chicken pot pie, flaky pastry crust
Read it online: https://cookedbysabeen.com/recipe/creamy-chicken-vegetable-pie-with-all-butter-crust/

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