Sunday, June 5, 2011

Chicken Pie Filling

This one is super easy and if you have any that won't fit into the pie it counts as chicken cream soup! You could also use turkey or any other meat for this if you wanted.

I'm assuming you have your pie crust ready to go or at least a frozen one waiting! If not then I guess you could just eat it as is!

Start by frying up some onion or shallots and a couple cloves of garlic in some olive oil. Peel and dice a carrot and a potato and throw those in there too. Let them fry up a little then pour in 3 cups of water and a bouillon cube or packet. Add any frozen veggies you want. I added corn and peas, I would normally add green beans but I didn't have any.  Let it boil at medium until all your veggies are tender then turn the burner down to low and add your chicken. I also added about a teaspoon of poultry seasoning and a couple shakes of black pepper.

In a cup mix 2 tablespoons of flour with half a cup of water, make sure it doesn't have any lumps, you're going to pour this into the pot of pie filling to thicken it. It starts thickening as soon as it hits the heat so you have to stir it right away. Stir until it doesn't seem to be getting any thicker and remove from heat.

At this point you can pour it right into your pie crust and oven it but I like to add a dab of butter and a splash of cream, it makes it taste so much better.

Put your top crust on, poke a couple air holes and bake at 400 for 40 minutes.
On Nom Nom Pie!


  1. Wow that looks awesome. You forgot to include when to add the meat though! Maybe I will give this a shot sometime, it sounds pretty easy! How big is that pie, btw?

  2. D'Oh! Fixed! That's what happens when you're trying to type with a baby reaching for the keys!

    Standard 8 or 9 inch pie pan? It's a full sized pie, we ate 1/4 each and had the other 1/2 for lunch.

  3. Oh man that sounds so delicious right about now... I just spent two weeks in Scotland and ate nothing but meat pies there, mmh.