Budget Wise Chicken Pie Recipes

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BUDGET-WISE CHICKEN PIE



Budget-Wise Chicken Pie image

Inexpensive, easy to make, and delicious chicken pie!

Provided by Wendy

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
1 large carrot, shredded
1 large potato, shredded
1 teaspoon dried minced onion
2 tablespoons margarine
2 cups cubed, cooked chicken
½ cup chicken broth
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  • In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
  • Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
  • Bake in the preheated oven for 20 to 25 minutes, or until golden brown.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 59.3 g, Cholesterol 54.6 mg, Fat 44.1 g, Fiber 5.9 g, Protein 24.9 g, SaturatedFat 10.8 g, Sodium 1176 mg, Sugar 1.9 g

CHICKEN PIE - CHEAP AND CHEERFUL



Chicken Pie - Cheap and Cheerful image

Made on the spur of the moment - a delicate chicken pie, loaded with flavor and diced vegetables, so easy to make. Wonderful comfort food and easy on the pocket too - Chicken thighs have loads of flavor and are much cheaper

Provided by JoyfulCook

Categories     Poultry

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons oil
3 tablespoons flour
750 g chicken thighs
1 brown onion, small dice
1 garlic clove, crushed
1 celery rib, small dice
150 g carrots, small dice
2 chicken stock cubes
1 vegetable stock cube
1 bouquet garni
1 teaspoon herbes de provence
100 g frozen peas
1 teaspoon black pepper, cracked
salt, to taste
1 1/2 cups water, approx
1 tablespoon parsley, chopped
cayenne pepper, a few shakes (optional)
0.5 (17 ounce) packet puff pastry

Steps:

  • This pie does not have a lining of pastry only a lid on the top.
  • Skin the Chicken and take out any bone - this should leave you with at least 500 grams of meat. cut into chunks.
  • Dice the Carrots, celery and Onions. Crush garlic into the onion.
  • Flour the diced chicken and seal half in a skillet with a small amount of oil pan until it changes color, repeat until all the chicken has been done. place in a bowl.
  • Add some oil into your skillet or non stick frying pan, and slowly sauté the onions, garlic, carrot and the celery for at least 5 minutes.
  • Add the Stock Cubes, seasoning and hot water, bring to the boil, and simmer for 10 minutes. Add the chicken to the vegetables and simmer for a further 15 minutes. a few shakes of Cayenne pepper does bring the flavor out - use sparingly.
  • Add The frozen peas and parsley, and stir. the filling should not need thickening.
  • Place in a pie dish and roll out the pastry and place on top.
  • Cook in a Hot oven for approx 30 minutes.
  • You can make a smaller pie and freeze the other half of the filling.
  • Serve with Garlic mashed potatoes and a vegetable of your choice.

Nutrition Facts : Calories 864.5, Fat 58.8, SaturatedFat 14.8, Cholesterol 157.8, Sodium 934.3, Carbohydrate 42.8, Fiber 4.1, Sugar 4.9, Protein 39.9

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