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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.6
  • Total Fat: 16.1 g
  • Cholesterol: 56.1 mg
  • Sodium: 632.4 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 18.0 g

View full nutritional breakdown of Chicken Thigh Pie calories by ingredient
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Chicken Thigh Pie

Submitted by: JO_JO_BA

Introduction

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. 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.
Number of Servings: 8

Ingredients

    1 lb skinless, boneless chicken thighs, diced
    1 cup sliced carrots
    1 cup frozen green peas
    2/3 cup sliced celery
    2 tbsp butter
    1/3 cup diced onion
    1/3 cup flour
    1/4 tsp salt
    1/4 tsp black pepper
    1/2 tsp dried rosemary
    1/2 tsp dried basil
    1 1/2 cups chicken broth
    2/3 cup evaporated skim milk
    Prepared pastry for a 9" double-crust pie

Directions

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.

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.






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  • 1 of 1 people found this review helpful
    Yes I would make this again and no i havent eaten it yet but it smells oh so good!!!!!!!!!!!! - 5/20/11

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  • I didn't have peas or celery, so I substituted broccoli and radish greens. My husband commented (positively) on the texture of the sauce and my picky toddlers gobbled it up. Thanks for the recipe! - 5/3/14

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  • This was delicious! I used left over cut up chicken I had in the freezer, and I added a splash more chicken broth and a little garlic. My entire family loved this. It had so much flavor. - 1/8/13

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  • too much flour, i thought. Also, I modified the recipe, no milk for one of the family members, so I added more chicken broth, and a spoonful of mayo. - 8/9/10

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  • This is really flavorful and is easy to make. Instead of boiling the vegetables with the chicken, I steamed them separately, but otherwise followed the recipe as is. Awesome! - 7/18/10

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