- Chicken breasts 2
- Salt 1 tsp • 1 kcal
- Pepper 1/2 tsp
- Paprika 1/2 tsp
- Eggs 2 • 130 kcal
- Cream 150ml (3/4 cup)
- Curry spice 1/2 tsp
- Oregano 1/2 tsp
- Red pepper flakes 1/2 tsp
- Tomato 1, sliced
- Grated Parmesan 3 tbsp
Classic Chicken Pot Pie can be tricky dish to make. First you need to cook a whole chicken, then shred the meat, and then of course, you have to struggle with getting the perfect pastry! Luckily, we have a quick and easy dish for you to make. Our chicken pie is made almost like a casserole (much like a chicken quiche), so no pastry skills are needed! Instead of a flaky crust, we use a type of custard that sets in the oven. To make the cooking process faster, we used chicken breast. This chicken pie is easy to prepare, so even if you’re a beginner, you can make this dish a success! Because it’s so quick to make, it’s perfect for times when you have unexpected guests.
How to make Chicken Pot Pie
Cut the chicken breast into 1/2-inch pieces.
Add the chicken breast pieces into a small bowl.
Add the salt, pepper, and paprika and mix through.
Spoon the chicken into an oven-safe dish.
Add the eggs to a small bowl, and whisk.
Add the cream and spices and mix through.
Pour it onto the chicken.
Slice the tomato in thick slices.
Place the tomato slices on top of the chicken pot pie.
Bake at 200°C/400°F for 20 minutes until golden brown.
Sprinkle with grated Parmesan cheese and serve.
Recipe Tips and Notes
You can make this chicken pie with a pie crust too. Simply pre bake a 9-inch pie crust, and add the filling to the pie crust. Bake as the recipe states.
To make this chicken pot pie more nutritious, you can add 1 cup of frozen mixed vegetables (carrots, corn, and peas). You can also add steamed broccoli (chopped) and bacon. Caramelized onions also give this dish a delicious sweetness!
What To Serve With Chicken Pie
You can serve basically any side with this chicken pie. Because the pie itself does not contain as much carbs as the classic chicken pot pie, you can serve it with a side of rice. Add some green beans or roasted butternut too. If you want to keep it low-carb, serve it with a side salad of greens and fresh tomato, or roasted veggies (zucchini, bell peppers, eggplant, etc.).
How To Reheat Chicken Pot Pie
You can freeze the baked chicken pie for up to one month. Allow to thaw in the refrigerator overnight and reheat in the oven at 200°C/400°F for 10 minutes.
You can reheat slices of leftover chicken pie in the oven at 350°C/180°C. Simple place the chicken pie on a baking sheet, cover with foil, and bake for about 30 minutes or until an internal temperature of 165°F is reached. If you’re short on time, you can also heat it in the oven at 50% for 3-4 minutes.