Quick and Easy Vegetable Chicken Pie

Comfort food meets convenience with this Quick and Easy Vegetable Chicken Pie, a hearty and flavorful dish that's perfect for weeknight dinners or cozy family gatherings. Packed with tender chunks of chicken breast, vibrant mixed vegetables, and a creamy, savory filling, this pie is topped with a golden puff pastry crust for the ultimate flaky finish. Ready in under an hour, this recipe uses time-saving ingredients like frozen vegetables and store-bought puff pastry without sacrificing homemade flavor. Seasoned with aromatic thyme and enriched with a luscious chicken broth and milk base, each bite delivers a satisfying balance of textures and tastes. Serve it warm for a comforting meal that's as delicious as it is simple to make! Keywords: quick chicken pie, easy vegetable pie, puff pastry chicken recipe, creamy chicken dinner.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cups mixed frozen vegetables (carrots, peas, corn, green beans)
• 3 tablespoons all-purpose flour
• 1.5 cups chicken broth
• 0.5 cups whole milk
• 1 teaspoon dried thyme
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 sheet puff pastry sheet, thawed
• 1 egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the chicken for 6-8 minutes on each side or until fully cooked and no longer pink inside. Remove from the skillet, let cool slightly, then shred or dice into bite-sized pieces.

Step 3

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.

Step 4

Add the frozen mixed vegetables to the skillet and cook for another 3-4 minutes until heated through.

Step 5

Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Step 6

Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3-4 minutes.

Step 7

Stir in the shredded chicken, thyme, salt, and black pepper. Mix well, remove from heat, and pour the filling into a 9-inch round pie dish.

Step 8

Gently roll out the thawed puff pastry sheet on a lightly floured surface to fit the size of the pie dish. Lay the puff pastry over the top of the dish, trimming any excess and tucking the edges neatly.

Step 9

Brush the beaten egg over the top of the puff pastry to give it a golden finish. Make a few small slits in the pastry to allow steam to escape.

Step 10

Place the pie dish on a baking sheet to catch any bubbling filling and bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and flaky.

Step 11

Remove from the oven and let the pie cool for 5-10 minutes before serving. Enjoy your Quick and Easy Vegetable Chicken Pie!

Nutrition Facts

Serving size	(1147.4g)

Amount per serving	% Daily Value*
Calories	1116.0

Total Fat 57.9g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 199.6mg	0%
Sodium 2475.0mg	0%
Total Carbohydrate 113.7g	0%
Dietary Fiber 17.7g	0%
Total Sugars 30.0g
Protein 32.1g	0%

Vitamin D 93.7IU	0%
Calcium 332.5mg	0%
Iron 9.3mg	0%
Potassium 1601.6mg	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: 47.2%

Protein: 11.6%

Carbs: 41.2%