Martha Lindley's Chicken Pie

Martha Lindley's Chicken Pie is the ultimate comfort food, combining tender shredded chicken, vibrant vegetables, and a luxuriously creamy sauce encased in a flaky, golden pie crust. Featuring a hearty filling of carrots, celery, and green peas, this classic chicken pie gets its rich flavor from a homemade roux made with butter, flour, chicken broth, and heavy cream. Seasoned with a hint of thyme, salt, and black pepper, this dish brings cozy, homestyle flavor to your table. Topped with a perfectly crimped crust brushed with an egg wash for that irresistible golden finish, this 75-minute recipe is perfect for weeknight dinners or family gatherings. Serve warm and watch everyone savor each satisfying slice!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pieces Chicken breasts
• 6 tablespoons Butter
• 6 tablespoons All-purpose flour
• 3 cups Chicken broth
• 1 cup Heavy cream
• 2 medium Carrots
• 2 Celery stalks
• 1 cup Frozen green peas
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 2 rounds Pie crust dough
• 1 Egg yolk
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the chicken breasts in a pot of water and bring to a gentle boil. Cook for about 15-20 minutes, or until the chicken is fully cooked and tender. Remove from the water, let cool slightly, then shred into bite-sized pieces.

Step 3

In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1-2 minutes until golden and smooth.

Step 4

Gradually whisk in the chicken broth and heavy cream. Continue stirring until the mixture thickens into a creamy sauce, about 3-4 minutes.

Step 5

Dice the carrots and celery, then add them to the sauce along with the shredded chicken and frozen peas.

Step 6

Season the filling with salt, black pepper, and dried thyme, stirring to combine. Remove the saucepan from heat and allow the mixture to cool slightly.

Step 7

Roll out one round of pie crust dough and fit it into a 9-inch pie dish, trimming any excess. Pour the cooled filling into the crust.

Step 8

Lay the second round of pie crust dough over the filling, trimming and sealing the edges by crimping with your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape.

Step 9

In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush the top crust with the egg wash for a golden finish.

Step 10

Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Let the pie cool for 10 minutes before serving. Slice and enjoy your homemade chicken pie!

Nutrition Facts

Serving size	(1887.5g)

Amount per serving	% Daily Value*
Calories	2678.1

Total Fat 180.0g	0%
Saturated Fat 96.7g	0%
Polyunsaturated Fat 2.3g
Cholesterol 907.9mg	0%
Sodium 5169.1mg	0%
Total Carbohydrate 100.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 19.9g
Protein 137.7g	0%

Vitamin D 31.6IU	0%
Calcium 262.5mg	0%
Iron 11.2mg	0%
Potassium 1736.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.0%

Protein: 21.4%

Carbs: 15.6%