Best 4 Chicken Pie For Three Recipes

Indulge in a culinary journey with our delectable chicken pie recipes, meticulously curated to tantalize your taste buds. Embark on a delightful adventure as we guide you through three distinct variations, each boasting unique flavors and textures. From the classic chicken pot pie, brimming with tender chicken, savory vegetables, and a golden, flaky crust, to the creamy chicken and mushroom pie, where succulent chicken and earthy mushrooms harmonize in a velvety sauce, encased in a crispy pastry shell. Last but not least, experience the rustic charm of our chicken and leek pie, where tender chicken and leeks, bathed in a rich, flavorful gravy, are enveloped in a flaky, golden crust. Prepare to be captivated by the symphony of flavors and textures in each bite of these extraordinary chicken pie recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PIE

Chicken Pie image

Provided by Trisha Yearwood

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1 cup buttermilk, well shaken

Steps:

Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

CHICKEN POT PIE IX

Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

CLASSIC CHICKEN POT PIE

Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

CHICKEN CIDER PIE (ZWT THREE)

Chicken Cider Pie (Zwt Three) image

This is a substantial dinner pie. Great homey food. This is being posted for the British/Irish section of the tour.

Provided by JanetB-KY

Categories Savory Pies

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
2 medium onions (finely chopped)
2 lbs chicken breasts, cubed
3 large carrots, grated
2 teaspoons coriander, ground
1 teaspoon sage
2 1/2 tablespoons flour
2 cups cider
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt and pepper
16 ounces mushrooms, sliced
1/4 cup half-and-half
2 medium pie crusts
1 medium egg, beaten with
1 tablespoon water

Steps:

Preheat oven to 300 degrees.
Heat oil in a large saucepan.
Saute onions and chicken in oil until the chicken is well browned on all sides; add carrots, coriander and sage.
Gradually stir in flour and cook for 1 minute.
Slowly add cider, stirring constantly with a whisk to help prevent lumping.
Add mustard, lemon juice and salt and pepper to taste. Cover the pot and let simmer over medium low heat for 30 minutes, stirring frequently to prevent sticking.
Add mushrooms and half and half; cook for 10 minutes.
Allow mixture to cool slightly. Place one pie crust into a pie pan and add all meat mixture, then cover with other pie crust.
Make holes in the crust to allow steam to escape.
Brush the top with the beaten egg and bake for about 30 minutes or until golden brown.

Tips:

For the best flavor, use a combination of light and dark meat chicken.
If you don't have time to make your own pie crust, you can use a store-bought one.
To make sure the pie crust is cooked through, pre-bake it for 10 minutes before adding the filling.
Don't overfill the pie crust, or it will be difficult to seal.
Bake the pie until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 15 minutes before serving.

Conclusion:

This classic chicken pie recipe is a delicious and comforting meal that is perfect for any occasion. With its flaky crust and creamy filling, this pie is sure to be a hit with everyone at the table. So next time you're looking for a hearty and satisfying meal, give this chicken pie recipe a try. You won't be disappointed!