Savory Chicken and Veggie Pie

Name: Savory Chicken and Veggie Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup potatoes, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; 1 cup chicken broth; 2 tablespoons olive oil; 1 package refrigerated pie crusts

Highlighted under: Comfort Food

I absolutely love making savory pies, and this Savory Chicken and Veggie Pie has quickly become one of my favorites. The combination of tender chicken, colorful vegetables, and savory herbs creates a filling that is not only satisfying but also bursting with flavor. You'll love the flaky crust that envelopes this delicious filling, making it perfect for lunch or dinner. Plus, it's a fantastic way to use up any leftover veggies you have on hand. Trust me, this pie will become a staple in your kitchen!

Created by

Emily

Last updated on 2026-02-01T15:38:28.732Z

When I first attempted making a savory pie, I wasn't sure if the crust would come out right. However, by using cold butter and ice water, I achieved a super flaky texture! It took a couple of tries to get the filling just right, but I found that seasoning the chicken while it cooked really helped to make the flavors pop.

What I love most about this recipe is its versatility. You can mix and match veggies based on what you have in your fridge. Whether it's bell peppers, carrots, or even some fresh spinach, they'll meld perfectly with the tender chicken. This pie is a colorful way to enjoy a balanced meal, and I always feel satisfied after a slice!

Why You'll Love This Recipe
Comforting blend of chicken and vegetables wrapped in a flaky crust
Easy to customize with your favorite vegetables
Perfect for meal prep or family gatherings

Essential Techniques for Perfecting the Pie

When preparing your filling, make sure the vegetables are cut into uniform sizes to ensure even cooking. The key to achieving a flavorful filling lies in properly sautéing the onions and garlic until they are just translucent, which usually takes about 3-5 minutes. This step enhances the overall depth of flavor by releasing their natural sweetness. Be careful not to overcook them; you want them soft but not browned as browning can lead to a bitter taste.

While combining the chicken with the herbs and spices, allow it to meld with the sautéed vegetables. The ideal simmering time for the filling is about 10 minutes, during which the chicken absorbs the aromatic notes from the thyme and rosemary. Watch for the broth to reduce slightly, creating a thicker filling that will hold together nicely once baked. If you prefer a creamier filling, consider adding a splash of heavy cream or a spoonful of sour cream at the end of the simmer.

Choosing and Preparing the Crust

Using refrigerated pie crusts simplifies the process significantly, but there are tips for best results. Let the pie crusts come to room temperature before rolling them out to avoid cracking. If you prefer to make your own crust, aim for a flaky, buttery dough using chilled ingredients, as cold butter helps create that desired flakiness. Chill all components before mixing, and roll out your dough to about an eighth of an inch thick for optimal texture.

For a beautifully golden crust, brush the top with an egg wash (a mixture of beaten egg and a splash of water) before baking. This not only enhances the color but also adds a slight sheen. Keep an eye on the pie as it bakes; if the edges begin to brown too quickly, cover them with strips of aluminum foil to prevent burning while allowing the center to bake through.

Ingredients

Gather your ingredients before you start to make the process smoother.

Ingredients for the Pie

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup potatoes, diced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup chicken broth
2 tablespoons olive oil
1 package refrigerated pie crusts

Make sure all ingredients are at room temperature before use.

Instructions

Preheat your oven and prepare your pie dish before starting.

Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, cooking until softened. Stir in the diced carrots, potatoes, and peas, cooking until they are tender. Mix in the shredded chicken, thyme, rosemary, salt, and pepper. Pour in the chicken broth and let the mixture simmer for about 10 minutes, allowing it to thicken slightly.

Assemble the Pie

Roll out one pie crust into your pie dish. Pour the chicken and veggie filling into the crust, spreading it evenly. Cover with the second pie crust, sealing the edges. Cut a few slits in the top crust to allow steam to escape.

Bake the Pie

Preheat the oven to 375°F (190°C). Bake the pie for about 40 minutes or until the crust is golden brown. Let it cool slightly before slicing.

Slice the pie and serve warm for the best flavor.

Pro Tips

For extra flavor, add a splash of white wine to the filling while cooking the chicken. You can also brush the top crust with an egg wash for a nice golden finish.

Storing and Freezing

If you have leftovers, this Savory Chicken and Veggie Pie stores exceptionally well in the refrigerator. Allow the pie to cool completely before covering it with plastic wrap or foil. It will keep in the fridge for about 3-4 days. For longer storage, I recommend freezing the pie. Wrap it tightly in plastic wrap, then in aluminum foil, and it can last for up to 2-3 months in the freezer. Just be sure to thaw it in the fridge overnight before reheating.

To reheat, preheat your oven to 350°F (175°C) and bake the pie for about 20-30 minutes, or until heated through. If frozen, increase the time to approximately 40-50 minutes. Ensure the crust is golden and the filling is bubbly before serving. This makes it convenient for busy days when you crave a hearty homemade meal without the prep work!

Serving Suggestions and Variations

This Savory Chicken and Veggie Pie can be served alongside a crisp green salad or steamed vegetables for a complete meal. For added texture, consider a sprinkle of freshly grated Parmesan cheese or a side of tangy yogurt dip. These accompaniments can elevate the dish and offer contrasting flavors to the rich savory filling.

You can also customize the filling based on seasonal vegetables or personal preferences. Swap the peas for corn or add bell peppers for a pop of color and sweetness. If you're looking for a vegetarian option, substitute the chicken with chickpeas or lentils and use vegetable broth instead, maintaining the delicious herb-infused flavor. The possibilities are endless, so have fun experimenting!

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well! Just thaw and drain them before adding to the filling.

→ How can I make this recipe gluten-free?

You can use a gluten-free pie crust or make your own using gluten-free flour.

→ Can I make this pie ahead of time?

Absolutely! You can prepare the pie and store it in the fridge before baking, or bake it and reheat later.

→ What sides pair well with this pie?

A simple green salad or roasted vegetables complement the pie beautifully.