12 Irresistible Chicken Pie Recipes That Steal the Spotlight

Written by Veronica E. Rogers in Dinner

Did you know that chicken pie has roots in ancient civilizations, dating back to the Greeks and Romans who filled pastry with fowl? Today, this comforting dish has evolved, offering endless variations that cater to every palate. From a classic Chicken Pot Pie to a flavorful Curried Chicken Pie with Peas, there’s a recipe just waiting to impress your guests. Curious about which unique flavors and textures will elevate your next gathering?

Classic Chicken Pot Pie

There’s nothing quite like a warm and comforting Classic Chicken Pot Pie to bring the family together!

Ingredients:

  • 1 pound cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1 cup diced potatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup milk
  • 1 cup chicken broth
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 package (2) pie crusts (store-bought or homemade)

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, melt the butter over medium heat. Add the onion and celery, and sauté until soft.
  3. Sprinkle in the flour, salt, pepper, and garlic powder. Stir continuously for about 2 minutes.
  4. Gradually add the chicken broth and milk, stirring until the mixture thickens.
  5. Stir in the shredded chicken, peas, carrots, and diced potatoes. Remove from heat.
  6. Roll out one pie crust and fit it into a 9-inch pie pan. Pour the chicken mixture into the crust.
  7. Cover with the second pie crust, sealing the edges. Cut slits in the top crust for steam to escape.
  8. Bake for 30-35 minutes, or until the crust is golden brown.
  9. Let it cool for a few minutes before slicing.

Dig in and enjoy the deliciousness of this cozy chicken pot pie! 🍽

Creamy Chicken and Mushroom Pie

Indulge in the rich flavors of a Creamy Chicken and Mushroom Pie that’s sure to delight everyone at the dinner table!

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup mushrooms, sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • Salt and pepper, to taste
  • 1 sheet puff pastry
  • 1 egg, beaten (for egg wash)

How to Make:

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until they’re soft and fragrant.
  3. Add the sliced mushrooms to the skillet and cook until they’re golden brown.
  4. Stir in the shredded chicken, thyme, salt, and pepper, mixing well.
  5. Pour in the chicken broth and heavy cream, letting it simmer until the sauce thickens slightly.
  6. Roll out the puff pastry on a floured surface and place it into a pie dish, trimming any excess.
  7. Fill the pastry with the creamy chicken and mushroom mixture.
  8. Cover with another layer of puff pastry, sealing the edges well, and cut a few slits in the top for steam to escape.
  9. Brush the pastry with the beaten egg for a golden finish.
  10. Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.

Slice into this delightful pie and enjoy the creamy goodness with every bite!

Spicy Chicken and Vegetable Pie

Warm up your kitchen with this delightful Spicy Chicken and Vegetable Pie that’s bursting with flavor!

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 cup chicken broth
  • 1 tablespoon flour
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts
  • 1 egg, beaten (for egg wash)

How to Make:

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
  3. Stir in the shredded chicken and mixed vegetables. Cook for 3-4 minutes until heated through.
  4. Sprinkle the chili powder, paprika, salt, and pepper over the mixture, stirring well.
  5. Sprinkle the flour over the mixture, then pour in the chicken broth. Stir until combined and let it simmer for about 5 minutes until slightly thickened.
  6. Roll out one pie crust and fit it into a pie dish, then pour the chicken and vegetable filling inside.
  7. Cover with the second pie crust, sealing the edges. Cut a few slits in the top to allow steam to escape.
  8. Brush the top with the beaten egg for a golden finish and pop it in the oven.
  9. Bake for 25-30 minutes or until the crust is golden brown and flaky.

Serve this spicy delight hot and watch it disappear before your eyes — it’s comfort food at its finest!

Chicken and Leek Puff Pastry Pie

Indulge in the comforting warmth of a Chicken and Leek Puff Pastry Pie—perfect for cozy nights in!

Ingredients:

  • 500g chicken breast, diced
  • 2 leeks, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 300ml chicken stock
  • 200ml double cream
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 sheet of puff pastry
  • 1 egg, beaten (for egg wash)

How to Make:

  1. Heat olive oil in a large pan over medium heat. Add the onions and garlic, cooking until soft and fragrant.
  2. Toss in the diced chicken and cook until browned on all sides.
  3. Add the sliced leeks and cook for another 3-4 minutes until they start to soften.
  4. Pour in the chicken stock and double cream, then sprinkle in the dried thyme. Season with salt and pepper to taste.
  5. Let the mixture simmer for about 10 minutes until it thickens slightly.
  6. Preheat your oven to 200°C (400°F).
  7. Transfer the chicken and leek filling into a pie dish.
  8. Roll out the puff pastry and lay it over the filling. Trim any excess, and use a fork to crimp the edges.
  9. Cut a few slits in the top of the pastry to allow steam to escape, then brush with the beaten egg.
  10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and flaky.

Serve hot and enjoy every flaky, savory bite of this delightful Chicken and Leek Puff Pastry Pie!

Barbecue Chicken Pie

Immerse yourself in the smoky goodness of Barbecue Chicken Pie – a delicious twist on a classic that’s sure to please any crowd!

Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup barbecue sauce
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 store-bought pie crust (or homemade if you’re feeling adventurous)
  • 1 egg (for egg wash)

How to Make:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, barbecue sauce, mixed vegetables, garlic powder, and onion powder. Stir until everything is well coated.
  3. Roll out your pie crust and place it into a pie dish, pressing it gently into the corners.
  4. Pour the barbecue chicken mixture into the pie crust, spreading it evenly.
  5. Sprinkle the shredded cheddar cheese on top of the chicken mixture.
  6. Roll out the second pie crust and place it over the filling. Seal the edges by crimping with your fingers or a fork.
  7. Brush the top crust with beaten egg for a golden finish.
  8. Cut a few slits in the top crust to allow steam to escape.
  9. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and bubbly.
  10. Let it cool for a few minutes before slicing and serving.

Enjoy a slice of this hearty Barbecue Chicken Pie; it’s comfort food at its finest!

Chicken and Spinach Ricotta Pie

Indulge in a creamy, savory delight with this Chicken and Spinach Ricotta Pie that’s perfect for any occasion!

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 pre-made pie crust (or homemade if you’re feeling adventurous!)
  • Olive oil for sautéing

How to Make:

  1. Preheat your oven to 375°F (190°C) and grease a pie dish lightly.
  2. In a skillet, heat a splash of olive oil over medium heat, then sauté the chopped onion and minced garlic until fragrant and translucent.
  3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
  4. In a large bowl, combine the shredded chicken, sautéed spinach mix, ricotta cheese, mozzarella, Parmesan, eggs, oregano, salt, and pepper. Mix well.
  5. Pour the chicken and spinach filling into the pie crust, spreading it out evenly.
  6. Bake in the preheated oven for 30-35 minutes, or until the pie is golden brown and set in the middle.
  7. Allow to cool for a few minutes, then slice and serve warm.

Get ready to savor each slice of this cheesy, hearty pie—it’s comfort food at its finest!

Thai Chicken Pie With Coconut Milk

Ingredients:

  • 1 lb (450g) boneless chicken, diced
  • 1 cup coconut milk
  • 1 cup mixed vegetables (carrots, peas, and corn)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1 pre-made pie crust
  • Fresh cilantro, for garnish

How to Make:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat a bit of oil over medium heat. Sauté the chopped onion and minced garlic until they’re fragrant and translucent.
  3. Add the diced chicken to the skillet and cook until browned on all sides.
  4. Stir in the red curry paste, coconut milk, mixed vegetables, fish sauce, lime juice, and sugar. Let it simmer for about 10 minutes until everything is cooked through.
  5. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
  6. Pour the chicken mixture into the pre-made pie crust, spreading it evenly.
  7. Cover with the top crust, sealing the edges and making a few slits for steam to escape.
  8. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
  9. Once done, let it cool for a few minutes, then garnish with fresh cilantro.

Dig into a bowl of this delectable Thai Chicken Pie and let your taste buds travel to a tropical paradise!

Mediterranean Chicken Pie With Feta

A delightful twist on a classic, this Mediterranean Chicken Pie with Feta is bursting with flavor and perfect for any occasion!

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olives, sliced (optional)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 package of puff pastry (thawed)
  • 1 egg (for egg wash)

How to Make:

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, sauté the diced onion and minced garlic over medium heat until translucent.
  3. Add the shredded chicken, chopped spinach, cherry tomatoes, olives, oregano, basil, salt, and pepper to the skillet. Stir until everything is well combined and heated through.
  4. Remove from heat and gently fold in the crumbled feta cheese.
  5. Roll out the puff pastry on a floured surface and cut it into circles or squares, depending on your pie dish.
  6. Place a generous amount of the chicken mixture in the center of each pastry piece.
  7. Fold the pastry over the filling and seal the edges with a fork or by pinching them together.
  8. Brush the tops with beaten egg for a golden finish.
  9. Arrange the pies on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
  10. Let them cool slightly before serving, and enjoy the delightful Mediterranean flavors!

Serve these pies warm, and let the savory aromas transport you to the sunny shores of the Mediterranean!

Chicken and Sweet Potato Pie

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 large sweet potato, peeled and diced
  • 1 cup frozen peas and carrots
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 pre-made pie crust (or homemade if you prefer)
  • 1 egg, beaten (for egg wash)

How to Make:

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and the onion is translucent.
  3. Toss in the diced sweet potato, cooking for about 5 minutes until it starts to soften.
  4. Add the shredded chicken, frozen peas and carrots, chicken broth, thyme, paprika, salt, and pepper. Stir well and let simmer for 10 minutes until everything is heated through.
  5. Roll out your pie crust and place it in a pie dish. Pour the chicken and sweet potato filling into the crust.
  6. Cover with a second pie crust, sealing the edges. Cut a few slits on top to allow steam to escape.
  7. Brush the top with the beaten egg for a golden finish.
  8. Bake in the preheated oven for 25-30 minutes until the crust is golden brown and crispy.
  9. Let it cool for a few minutes before slicing.

Dig into this delicious Chicken and Sweet Potato Pie and enjoy every comforting bite!

Rustic Chicken and Herb Pie

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 sheet of puff pastry
  • 1 egg, beaten (for egg wash)

How to Make:

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
  3. Stir in the shredded chicken, mixed vegetables, thyme, rosemary, salt, and pepper. Cook for about 5 minutes.
  4. Pour in the chicken broth and heavy cream, letting it simmer for another 5-7 minutes until slightly thickened.
  5. Remove from heat and stir in the fresh parsley.
  6. Roll out the puff pastry on a floured surface, then place it into a pie dish, leaving some overhang.
  7. Pour the chicken mixture into the pastry-lined pie dish.
  8. Fold the overhanging pastry over the filling, or place another sheet of puff pastry on top, sealing the edges.
  9. Brush the top with beaten egg for that golden finish.
  10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

Enjoy the warm, hearty goodness of your Rustic Chicken and Herb Pie—it’s comfort food at its finest!

Curried Chicken Pie With Peas

Spice up your dinner with this deliciously savory Curried Chicken Pie With Peas!

Ingredients:

  • 1 lb boneless chicken, diced
  • 1 cup frozen peas
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1 tablespoon flour
  • Salt and pepper to taste
  • 1 package of puff pastry (2 sheets)
  • 1 egg, beaten (for egg wash)

How to Make:

  1. Preheat your oven to 400°F (200°C). Get that heat going!
  2. In a skillet, heat olive oil over medium heat and sauté the onions until they become translucent, about 3-4 minutes.
  3. Add the minced garlic and diced chicken to the skillet, cooking until the chicken is browned on the outside, around 5-7 minutes.
  4. Sprinkle in the curry powder, stir well, and let it cook for another minute to release those amazing aromas.
  5. Sprinkle flour over the chicken mixture, stirring to combine before slowly pouring in the chicken broth.
  6. Bring everything to a gentle simmer and cook until the sauce thickens, about 3-5 minutes. Add the frozen peas, salt, and pepper to taste, then remove from heat.
  7. Roll out one sheet of puff pastry and place it in a pie dish. Pour the chicken mixture into the pastry.
  8. Cover with the second sheet of puff pastry, sealing the edges well. Cut slits in the top for steam to escape and brush with the beaten egg.
  9. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and flaky.
  10. Let it cool for a few minutes, then slice and serve!

Dig into this comforting Curried Chicken Pie, and let every bite transport you to a cozy kitchen filled with delightful spices! Enjoy!

Chicken and Bacon Ranch Pie

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup cooked bacon, chopped
  • 1 cup ranch dressing
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 cup frozen mixed vegetables (optional)
  • 1 pre-made pie crust (store-bought or homemade)
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

How to Make:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, chopped bacon, ranch dressing, and shredded cheese. Mix well!
  3. If you’re using frozen mixed vegetables, stir them in too. Season with salt and pepper to taste.
  4. Roll out your pie crust and fit it into a pie dish, trimming the edges as needed.
  5. Pour the chicken and bacon mixture into the crust, spreading it evenly.
  6. Cover with a second pie crust or create a lattice top if you’re feeling fancy. Seal the edges and cut a few slits for steam to escape.
  7. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Let it cool for a few minutes before slicing. Garnish with fresh parsley if desired.

Dig into this delicious Chicken and Bacon Ranch Pie—it’s pure comfort food goodness! Enjoy every bite!

Recent Posts