Chicken Thigh Pie

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4.7 of 5 (3)

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

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.

Minutes to Prepare: 75

Minutes to Cook: 35

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.