Best 3 Savory Crust Chicken Pie Recipes

Are you craving a hearty and comforting meal that combines the richness of chicken and the flaky goodness of a savory crust? Look no further than this delectable Savory Crust Chicken Pie. This dish is a symphony of flavors and textures, featuring tender chicken enveloped in a creamy sauce, all nestled within a golden-brown crust. But that's not all! This article also includes a collection of additional chicken pie recipes, each offering a unique twist on this classic dish. From a classic Chicken Pot Pie with its comforting filling to a hearty Chicken and Mushroom Pie bursting with savory flavors, and even a creative Chicken and Sweet Potato Pie that combines sweet and savory elements, there's a recipe here to satisfy every taste and preference. Get ready to embark on a culinary journey that will leave you craving more!

Here are our top 3 tried and tested recipes!

SAVORY-CRUST CHICKEN PIE

Savory-Crust Chicken Pie image

Everyone will love the hearty combination of vegetables, chicken and sauce in this unique version of chicken potpie. And the tasty homemade crust is so simple to prepare.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 15

Ingredients

CRUST:
1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried sage
FILLING:
1/2 cup each chopped carrots, green pepper, sweet red pepper and onion
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese

Steps:

In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate. , For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese. , Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.

Nutrition Facts : Calories 387 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 877mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY CHICKEN PIE

Savory Chicken Pie image

A complete and delicious meal all in one pan.

Provided by Rodney Henry

Time 20m

Yield 20

Number Of Ingredients 16

Ingredients

3 whole peeled and chopped, plus 1 cup sliced carrots carrots
2 quartered Vidalia onions
1 (5 lb) whole chicken
1/4 cup plus 2 tablespoons salt
freshly ground black pepper
1 stick softened, plus 1/2 cup melted unsalted butter
2 sprigs fresh rosemary
2 sprigs fresh sage
4 sliced thin red potatoes
3/4 cup corn
1/2 cup peas
2 1/2 cups heavy cream
3 1/2 cups divided, plus more for work surface all purpose flour
1 tablespoon sugar
1 1/2 cups vegetable shortening
2 cups cold water

Steps:

For the chicken:
Preheat oven to 350 °F.
Stuff onions and whole carrots into the cavity of the chicken. Rub 1/4 cup salt, black pepper and 1 stick butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
For the filling:
Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
When chicken has cooled, discard the onions, carrots, sage and rosemary. Pull the chicken meat off the bones and cut into 1/2-inch pieces. Place into a large bowl with chicken juice from roasting pan along with potatoes, 1 cup sliced carrots, peas, corn, heavy cream and 1/2 cup flour. Mix together well. Set aside for crust. *Cook's Note: Filling will be thick.
For the crust:
Knead 3 cups flour, 2 tablespoons salt, sugar, shortening, water and 1/2 cup melted butter together in a large bowl, slowly adding the water. Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top. Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough. Crimp the edges together with a spoon or a fork. Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.

SAVORY INDIVIDUAL CHICKEN POT PIES

Savory Individual Chicken Pot Pies image

Homemade goodness with a savory flair, sure to warm their hearts and their bellies. With warm and tender chicken, and a crispy, flaky crust, this will sure be a welcome dinner for those cold winter nights.

Provided by Tina Warren Lambert

Time 2h

Yield 6

Number Of Ingredients 20

Ingredients

7 tablespoons unsalted butter, divided
5 medium leeks (white and pale green parts only), chopped
1 medium onion, chopped
3 stalks celery, chopped, divided
2 cloves garlic, minced
8 cups low-sodium chicken broth
8 small Yukon Gold potatoes, chopped
2 large bay leaves
¼ teaspoon ground white pepper
1 pinch salt, or to taste
1 pinch dried thyme, or to taste
1 pinch dried sage, or to taste
1 pinch dried rosemary, or to taste
¾ cup heavy cream
4 medium carrots, sliced
½ cup frozen peas
4 cups diced cooked chicken breast
1 large egg, beaten
1 tablespoon water
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
Remove bay leaves. Use an immersion blender to emulsify the liquid.
Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
Mix egg and water together and set aside for egg wash.
Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.

Nutrition Facts : Calories 1064.5 calories, Carbohydrate 80.1 g, Cholesterol 182.7 mg, Fat 64.5 g, Fiber 7 g, Protein 42.8 g, SaturatedFat 26.1 g, Sodium 543.7 mg, Sugar 8.4 g

Tips:

To make a flaky crust, use cold butter and ice water. Work the butter into the flour until it resembles coarse crumbs. Then, add the ice water one tablespoon at a time, until the dough just comes together. Avoid overworking the dough, as this will make it tough.
If you don't have time to make a homemade crust, you can use a store-bought pie crust. Just be sure to thaw it according to the package directions before using.
To prevent the filling from boiling over, place a baking sheet on the oven rack below the pie before baking.
Let the pie cool for at least 15 minutes before serving. This will allow the filling to set and the crust to firm up.
Serve the pie with your favorite sides, such as mashed potatoes, green beans, or salad.

Conclusion:

Chicken pie is a classic comfort food that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it can also be made ahead of time and frozen for later. Whether you make your own crust or use a store-bought one, this savory chicken pie is sure to be a hit at your next gathering.