This surprisingly easy recipe is the perfect comfort food for a cold winter day. Not that it stops me from enjoying it in the heat of summer. I will and I do.
I’ve been making it for my family for years so I’ve had lots of time to perfect it.
The final result is beautiful.
The crust is flaky and buttery. Bonus: it’s premade. Don’t you love a good shortcut?
The pie filling is creamy. Really creamy and super flavorful. It’s packed with veggies and lots of chicken. Plus it includes garlic and onion sauteed in butter. If you walk in my house on any given day and it doesn’t smell like garlic then something has gone horribly wrong. Really. Call 911.
I really have no idea why you wouldn’t love this.
- 5 chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, chopped
- 2 tbsp minced garlic
- 3 heaping tbsp all-purpose flour
- 1½ tsp salt
- ½ tsp pepper
- 1½ cup heavy whipping cream + 2 tsp for the crust
- 12 oz frozen mixed vegetables (I use a bag of carrots, corn, green beans, & peas)
- ½ cup finely chopped fresh parsley
- Refrigerated pie crust (Not the shell. This will go on top only, there is no crust on bottom. I use the Pillsbury kind that you roll out. It comes in a red box.)
- Preheat oven to 400 degrees.
- In a large cast iron skillet or nonstick pan saute your chicken breasts in the olive oil. Once browned and cooked through, remove from heat.
- Dice the chicken into smaller chunks. (Do not shred your chicken. Doing so will make your filling dry.)
- Toss your diced chicken in a lidded Tupperware container with your flour, salt, and pepper. Give it a good shake so the flour coats your chicken. Set aside.
- In the same pan you used for your chicken add the butter, onion, and garlic. Use a spatula to scrape up all the good browned chicken bits stuck to the bottom of the pan. Lots of good flavor in there! Saute on medium high heat until the onion is translucent (approximately 5 minutes).
- Add your flour-coated chicken and cook for about 2 minutes (just enough that the flour is no longer white).
- Add 1½ cup whipping cream and stir. Lower your temp to Medium.
- Add vegetables and simmer uncovered for 5 minutes.
- Remove the pan from the heat and stir in your parsley.
- Dump everything into a 9-inch pie plate (no need to grease the bottom). Add your pie crust to the top and make a few slits.
- Rub your remaining 2 teaspoons of heavy whipping cream on the top of the pie to help the final product come out shiny and golden brown.
- Bake for 25-30 minutes.
- Remove from the oven and let cool for 10-15 minutes. Enjoy!
Made this dish? I’d love to see it! Tag me on Instagram if you share it!