Budget-Wise Chicken Pie Recipe

Directions

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

Amount Per Serving (4 total)

Calories
736 cal
37%

Fat
44.1 g
68%

Carbs
59.3 g
19%

Based on a 2,000 calorie diet

Reviews (12)

Rate This Recipe

Amy

Feb. 10, 2008

"I made quite a few changes, but this was such an awesome beginning recipe that I gave it 5 stars. Here's what I did: Sauteed the chicken in olive oil with an onion and two crushed up bay leaves. In ..." See moreanother pan, sauteed in olive oil 2 shredded carrots and 4 medium-sized shredded potatoes, plus two stalks of celery. I added a little rosemary and some dried minced onion while the veggies were cooking. After both pans were finished cooking, I combined them and added black pepper and 1 cup of chicken broth and two more bay leaves. A pre-fab pie crust from the refrigerated aisle finished up this easy dish. One last note: The pie took over an hour to bake fully, but was perfect in the end. Can't wait to share this one!"

AMY359

Jul. 19, 2012

"My family did not care for this recipe. It was dry and had no gravy in it. It was too bland...." See more"

Kendra M.

Jan. 4, 2008

"I shredded the vegetables with a food processor, including some onion instead of the onion powder. I also added about a cup of cheese and additional chicken broth. Shredding that way is faster than ..." See morechopping and cooking them is a lot faster too. In addition my kids found the shredded veggies more palatable."

More Reviews