The Best Homemade Chicken and Vegetable Pie

by admin on March 16, 2012

The Best Homemade Chicken and Vegetable Pie

by: Judee Rallos

One of the best Foodsaver® recipes that I have in my collection is a pie made out of chicken and vegetables. The first time I did this recipe was for a potluck dinner a few years back and that night, I had received lots of compliments from family and friends who adored the dish so much. A lot of people were asking me for the recipe and pretty soon, I had relatives and friends who call me for orders for this pie. In the spirit of entrepreneurship, I devised a way to make a lot pies at once and I tried freezing them in vacuum sealed bags. To my sheer delight, this pie freezes perfectly and when heated and served, it’s just like it’s freshly baked from the oven. So if you are looking to have something special for your family tucked away in your fridge and reserved for those days when you can’t be bothered to spend the whole day in a kitchen, this recipe is for you. Try it once and you’ll be cooking it for the many years to come.

The Best Homemade Chicken and Vegetable Pie

This recipe can be enjoyed by four people but if you have guests or if you are planning to freeze this in bulk, you can adjust the quantities of the ingredients to make more pies.

500g chicken thigh fillets (trimmed and chopped)
2 tbsp. olive oil
1 medium brown onion (chopped)
2 medium carrots (peeled and diced)
1 garlic clove (crushed)
3 celery stalks (diced and trimmed)
1/2 of a packet of reduced salt
125g can corn kernels (drained)
1/2 cup chicken stock
French onion soup mix
1/3 cup thickened cooking cream
1/4 cup milk
1 tbsp. wholegrain mustard
2 tbsp. fresh parsley leaves (chopped)
750g potatoes (peeled and chopped)
Potato topping


The first thing to do is to make the topping. You’ll need to cook the potatoes in boiling water that’s held in a large saucepan until they become tender which should take approximately 8 to 10 minutes. Drain the potatoes from the water and put them back into the pan. Sprinkle some pepper and salt and season as preferred. Pour milk into the seasoned potatoes and mash them until completely smooth.

Preheat your oven to the temperature of 200 degrees Celsius. Then, on a a large non-stick frying pan, heat half of the oil over medium high heat. Cook the chicken until they are browned and transfer each piece to a bowl.

Heat the rest of the boil in the frying pan and cook the garlic and the onion. Cook them until the garlic is browned and the onion is softened which should take about 3 minutes. Add the celery and the carrots and cook for 5 minutes. Add in the corn, stock, soup mix, cream and the mustard and mix well to incorporate the ingredients. Pour the bowl filled with chicken onto the pan and let it simmer until the chicken is cooked through which should take about 5 minutes. Stir in the parsley onto the mix and transfer the chicken and vegetable mix to a round pie dish that can accommodate 6 cups. Top the mixture with the potato topping that we made earlier.

When the dish is assembled, bake the pie until the top is golden which takes 15 to 20 minutes.

You can now serve the dish and eat it immediately. If you wish to freeze it, you’ll need to cool the pie thoroughly and then you can place it in a vacuum sealed bag. You can freeze the pie for up to 3 months and if you want to serve it from freezing, what you need to do is to thaw it in the refrigerator compartment overnight and heat it in a preheated oven at 180 degrees Celsius for 20 to 30 minutes.

This is without a doubt one of the best and most reliable Foodsaver® recipes that you can make. Enjoy!

For more recipes click here.

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