Description
Mama’s Chicken Pie is a hearty and comforting dish featuring tender seasoned chicken breasts, sautéed potatoes and carrots, peas, and corn all baked beneath a flaky golden pie crust. This classic home-cooked recipe combines simple ingredients with warming spices to create a crowd-pleasing meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
Vegetables
- 2 large potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 cup frozen peas
- 1/2 cup frozen corn
Liquids and Pie Crust
- 3 cups chicken broth
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 9×13 inch baking dish for the pie assembly.
- Season the Chicken: Sprinkle the chicken breasts evenly with garlic powder, onion powder, paprika, salt, and pepper to infuse them with flavor.
- Brown the Chicken: Heat a large skillet over medium heat and brown the seasoned chicken breasts on both sides until nicely colored. Remove from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced potatoes and sliced carrots. Sauté for 5 to 7 minutes until they begin to soften but are not fully cooked.
- Assemble the Pie Filling: Layer the sautéed potatoes and carrots evenly in the prepared baking dish. Place the browned chicken breasts on top, then scatter the frozen peas and corn over everything. Pour the chicken broth evenly over the ingredients to add moisture and flavor.
- Add the Bottom Crust: Unroll one pie crust and carefully place it over the dish, covering the filling. Cut slits in the crust to allow steam to escape while baking. Keep the second crust refrigerated for optional use.
- Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
- Add Second Crust (Optional): If you prefer a double crust, place the second refrigerated pie crust over the dish after the initial baking and bake for an additional 10 minutes to fully cook and brown the top.
- Cool and Serve: Remove the pie from the oven and allow it to cool slightly before slicing. Serve warm and enjoy your comforting chicken pie.
Notes
- You can substitute the vegetables with whatever you have on hand, such as green beans, mushrooms, or bell peppers.
- For a spicy version, add cayenne pepper or chili flakes to the seasoning mix.
- Fresh herbs like thyme or rosemary can enhance the flavor if sprinkled on before baking.
- Make extra pie and freeze leftovers for quick meals later; just thaw and reheat.
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave for 2-3 minutes or bake in the oven to maintain a crispy crust.
