Chicken Thigh Pie
From jo_jo_ba 15 years ago
- 20 minutes to make
- Serves 8
Chicken thighs are higher in iron than breasts, and without the skin they're still low in fat. The flavour in these pies is delicious, with the carmelized onions blending into a rich sauce. If you have the time, make your own pie shells - it's so much better than store-bought.
Ingredients
- 1 lb skinless, boneless chicken thighs, diced shopping list
- 1 cup sliced carrots shopping list
- 1 cup frozen green peas shopping list
- 2/3 cup sliced celery shopping list
- 2 tbsp butter shopping list
- 1/3 cup diced onion shopping list
- 1/3 cup flour shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp black pepper shopping list
- 1/2 tsp dried rosemary shopping list
- 1/2 tsp dried basil shopping list
- 1 1/2 cups chicken broth shopping list
- 2/3 cup evaporated skim milk shopping list
- Prepared pastry for a 9" double-crust pie shopping list
How to make it
- Preheat oven to 425F.
- Boil chicken, carrots, peas and celery in a pot of water for 15 minutes. Drain and set aside.
- In a saucepan, over medium heat, melt butter. Add onions and cook 7-8 minutes.
- Stir in flour, salt, pepper, and herbs, cook 2-3 minutes or until browned.
- Slowly stir in chicken broth and milk.
- Simmer rapidly, stirring, until thick.
- Add chicken mixture, stirring well. Remove from heat and allow to cool 15 minutes.
- Fill bottom pie shell with the chicken mixture.
- Cover with top crust, seal and cut 2-3 slits in top crust.
- Bake 20 minutes.
The Rating
Reviewed by 4 people-
Sounds really good, as the weather is starting to change. Great comfort food. Thanks!!! :) :) :)
sharyl4
in Mohave Valley loved it
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very good and easy. I will let you know how it turns out.
dutchie326
in Parker loved it
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I made this yesterday and was asked for an encore this weekend. I gave it a five.
dutchie326
in Parker loved it
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