Savory Chicken Veggie Pie
This savory chicken veggie pie combines a flaky, homemade crust with a hearty filling of peas, carrots, potatoes, green beans, corn, and tender canned chicken. Perfect for any dinner table, this dish brings comfort and nourishment, while showcasing the vibrant flavors of fresh vegetables. Enjoy a slice of wholesome goodness, ideal for family gatherings or a cozy weeknight meal.
ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp cold water
- 1 can (12.5 oz) chicken, drained and shredded
- 1 cup peas, frozen or fresh
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 cup green beans, trimmed and chopped
- 1 cup corn, canned or frozen
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- Salt and pepper to taste
steps
- 1.
In a large bowl, whisk together the flour and salt.
- 2.
Add cubed butter. Mix with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- 3.
Gradually add cold water, mixing until it forms a dough. Divide dough in half, wrap in plastic, and refrigerate for at least 1 hour.
- 4.
Preheat the oven to 375°F (190°C).
- 5.
In a skillet, heat olive oil over medium heat. Add carrots, potatoes, and green beans. Sauté for 5–7 minutes until slightly tender.
- 6.
Stir in peas, corn, garlic powder, onion powder, and the shredded chicken. Season with salt and pepper. Cook for an additional 2–3 minutes. Remove from heat.
- 7.
Roll out one dough portion to fit a pie dish. Spoon the chicken and vegetable mixture into the crust.
- 8.
Roll out the second dough portion and place it over the filling. Trim excess crust, seal edges, and make slits for steam.
- 9.
Bake for 30–35 minutes until the crust is golden brown. Let cool slightly before serving.
