Are you craving a comforting, healthy, and incredibly flavorful meal that's also surprisingly easy to make? Look no further than this delightful chicken and vegetable pie, baked to golden perfection in a humble pie plate. This recipe is perfect for a quick weeknight dinner, a satisfying weekend lunch, or even a light yet impressive meal for guests. It's one of those delicious dishes that feels both homemade and effortlessly elegant. Get ready to elevate your dinner game with this simple yet stunning recipe!
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup milk
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (9 inch) pie crust (store-bought or homemade)
Instructions:
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Prep the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. This simple step builds a fantastic flavor base for our pie.
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Cook the Chicken: Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes more. Don't overcrowd the pan; work in batches if necessary for even cooking.
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Combine Ingredients: Stir in the frozen peas and corn, cream of mushroom soup, chicken broth, milk, thyme, salt, and pepper. Bring to a simmer and cook for another 2-3 minutes, allowing the flavors to meld beautifully.
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Assemble the Pie: Pour the chicken and vegetable mixture into your pie plate. Top with the pie crust, crimping the edges to seal. For a beautiful finish, cut a few slits in the top crust to allow steam to escape.
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Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, loosely cover the edges with aluminum foil.
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Rest and Serve: Let the pie rest for a few minutes before slicing and serving. Enjoy this heartwarming and healthy meal!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add some greens: Incorporate a handful of chopped spinach or kale along with the peas and corn.
- Make it cheesy: Sprinkle some shredded cheddar cheese on top of the filling before adding the crust for extra cheesy goodness.
- Use leftover chicken: This recipe is perfect for using leftover cooked chicken, saving you even more time.
- Homemade Crust: If you're feeling adventurous, try making your own pie crust. Many easy recipes are readily available online.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Around 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 25-30g
This chicken and vegetable pie is a fantastic example of easy recipes and healthy meals that are quick dinner ideas, perfect for busy weeknights. It showcases the best of homemade cooking, resulting in a delicious dish that's sure to become a family favorite. The simple steps and readily available ingredients make this recipe accessible to all levels of cooks, from beginners to experienced chefs. Enjoy the process of creating this satisfying and flavorful pie!