Rustic Chicken & Vegetable Pie
Indulge in the comforting flavors of our Rustic Chicken & Vegetable Pie. This hearty dish combines tender pieces of chicken breast with vibrant green beans, bell peppers, and sweet corn, all enveloped in a rich, creamy thyme-infused sauce. Encased in a flaky pie crust, this savory pie is perfect for family dinners or a cozy gathering with friends. Serve warm alongside a fresh salad for a complete meal that everyone will love!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Margarine or Butter
2 tablespoons (melted)
Boneless Skinless Chicken Breast
3/4 lb (cut into 1-inch pieces)
Salt
3/4 teaspoon (to taste)
Fresh Green Beans
8 ounces (cut into 1-inch pieces)
Red Bell Pepper
1/2 cup (chopped)
Celery
1/2 cup (thinly sliced)
All-Purpose Flour
3 tablespoons (for thickening)
Chicken Broth
1/2 cup (liquid)
Half-and-Half
1/2 cup (liquid)
Dried Thyme Leaves
1 teaspoon (seasoning)
Rubbed Sage
1/2 teaspoon (seasoning)
Frozen White Pearl Onions
1 cup (whole)
Frozen Corn
1/2 cup (whole)
Pie Crust
1 (10-inch)
Instructions
1
Preheat the oven to 425°F (220°C).
2
Grease a 10-inch deep-dish pie plate or three 4-inch ramekins with nonstick cooking spray to prevent sticking.
3
In a large deep skillet, melt the margarine or butter over medium-high heat.
4
Add the chicken pieces to the skillet and cook while stirring for about 3 minutes, or until the chicken is no longer pink in the center.
5
Sprinkle the chicken with salt and stir well.
6
Add the fresh green beans, chopped red bell pepper, and sliced celery to the skillet. Cook for an additional 3 minutes, stirring occasionally.
7
Sprinkle the flour evenly over the chicken and vegetable mixture, stirring well for about 1 minute to combine.
8
Gradually pour in the chicken broth and half-and-half, stirring to prevent lumps. Add in the thyme and rubbed sage, and bring the mixture to a boil over high heat.
9
Once boiling, reduce the heat to low and allow it to simmer for about 3 minutes, or until the sauce has thickened significantly.
10
Stir in the frozen pearl onions and corn, then return the mixture to a simmer and cook for another minute, stirring gently.
11
Carefully pour the chicken and vegetable filling into the prepared pie crust, ensuring even distribution of ingredients.
12
Bake in the preheated oven for 20 minutes, or until the crust is light golden brown and the filling is hot and bubbling.
13
Remove from the oven and let it stand for 5 minutes before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Chicken & Vegetable Pie?
It is a comforting, hearty dish featuring tender chicken breast, green beans, bell peppers, and corn in a creamy thyme-infused sauce topped with a flaky crust.
What kind of chicken is best for this recipe?
The recipe calls for 3/4 lb of boneless skinless chicken breast cut into 1-inch pieces.
Can I use butter or margarine?
Yes, you can use 2 tablespoons of either margarine or butter to sauté the chicken and vegetables.
What temperature should the oven be set to?
Preheat your oven to 425°F (220°C) before baking the pie.
What size pie dish do I need?
You should use a 10-inch deep-dish pie plate or three 4-inch ramekins.
How do I prevent the pie from sticking to the dish?
Grease the pie plate or ramekins with nonstick cooking spray before adding the filling.
How long does it take to cook the chicken in the skillet?
Cook the chicken pieces for about 3 minutes, or until they are no longer pink in the center.
What fresh vegetables are included in the filling?
The filling includes fresh green beans, chopped red bell pepper, and thinly sliced celery.
How do I thicken the pie sauce?
Sprinkle 3 tablespoons of all-purpose flour over the chicken and vegetable mixture and stir for about 1 minute.
What liquids are used for the sauce?
The sauce is made using 1/2 cup of chicken broth and 1/2 cup of half-and-half.
What herbs are used for seasoning?
The recipe uses 1 teaspoon of dried thyme leaves and 1/2 teaspoon of rubbed sage.
When should I add the frozen vegetables?
Stir in the frozen white pearl onions and frozen corn after the sauce has thickened and simmered for 3 minutes.
How long should the sauce simmer?
Once the mixture reaches a boil, reduce the heat and simmer for about 3 minutes until it thickens significantly.
How long does the pie need to bake?
Bake the pie for 20 minutes in the preheated oven.
How do I know when the pie is finished baking?
The pie is ready when the crust is light golden brown and the filling is hot and bubbling.
Why must the pie stand for 5 minutes after baking?
Letting it stand allows the filling to set slightly, making it easier to slice and serve.
What side dish goes well with this pie?
A fresh green salad is the perfect accompaniment to this savory pie.
How do I avoid lumps in the sauce?
Gradually pour in the chicken broth and half-and-half while stirring constantly to prevent lumps from forming.
Can I use frozen corn?
Yes, the recipe specifically calls for 1/2 cup of frozen corn.
How much salt should I add?
Use 3/4 teaspoon of salt, or adjust to your personal taste.
What preparation is needed for the green beans?
The fresh green beans should be cut into 1-inch pieces before being added to the skillet.
What size should the red bell pepper pieces be?
The red bell pepper should be chopped into small pieces, measuring about 1/2 cup.
What type of onions are used in this rustic pie?
The recipe uses 1 cup of frozen white pearl onions for a classic rustic texture.
Is the pie crust placed on the top or bottom?
According to the instructions, the filling is poured into the prepared crust before baking.
Can I use dried sage?
The recipe specifically recommends rubbed sage for the best flavor profile.
What is the heat setting for sautéing the chicken?
Use medium-high heat to melt the butter and cook the chicken initially.
How many ramekins does this recipe fill?
The recipe is designed to fill three 4-inch ramekins if you are not using a 10-inch pie plate.
What is the first step of the recipe?
The first step is to preheat your oven to 425°F (220°C).
How much celery is required?
You will need 1/2 cup of thinly sliced celery.
What color should the crust be?
The crust should be baked until it reaches a light golden brown color.