Prepare to embark on a culinary journey that combines the heartwarming flavors of classic British cuisine with a pie that's about to become your new favorite comfort dish! This Chicken and Egg Pie is not just a recipe; it's a magical blend of tender shredded chicken, creamy sauce, and perfectly baked eggs nestled in a golden, flaky crust that will transport you to a cozy kitchen in the English countryside. Whether you're looking to impress your family or simply craving a hearty meal that feels like a warm hug, this recipe is your ultimate destination!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1 pie crust
- 2 cups cooked chicken, shredded
- 4 hard-boiled eggs, chopped
- 1 cup cream
- 1 cup chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9-inch pie dish by lightly greasing it.
- Roll out the pie crust and carefully line the prepared pie dish, ensuring the crust covers the bottom and sides evenly.
- In a mixing bowl, combine the shredded cooked chicken, chopped hard-boiled eggs, thyme, salt, and pepper. Mix thoroughly to distribute ingredients evenly.
- In a separate bowl, whisk together the cream and chicken broth until well combined, creating a rich, creamy sauce.
- Pour the chicken and egg mixture into the pie crust, spreading it out evenly across the bottom.
- Slowly pour the cream and broth mixture over the chicken and egg filling, ensuring it covers the ingredients completely.
- Cover the pie with the remaining pie crust, crimping the edges to seal. Cut a few small slits on the top crust to allow steam to escape.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie rest for 10-15 minutes before slicing to allow the filling to set.
- Slice into 6 servings and serve warm, garnishing with fresh thyme if desired.
Tips
- Prep Like a Pro: Use leftover roasted chicken or quickly poach chicken breasts for the most tender meat. The key is to shred the chicken finely for a smooth texture.
- Egg Excellence: For perfectly cooked hard-boiled eggs, start them in cold water, bring to a boil, then remove from heat and let sit covered for exactly 10 minutes before cooling in ice water.
- Crust Perfection: Keep your pie crust cold before rolling. If using store-bought, let it sit at room temperature for just 5-10 minutes to prevent cracking.
- Sauce Secrets: Whisk the cream and chicken broth thoroughly to create a smooth, lump-free sauce that will give your pie that luxurious, creamy consistency.
- Baking Brilliance: Place a baking sheet under your pie dish to catch any potential overflow and ensure even cooking.
- Resting is Best: Always let the pie rest for 10-15 minutes after baking. This allows the filling to set and makes slicing much easier.
- Flavor Boost: Don't be afraid to add a sprinkle of fresh herbs or a dash of nutmeg to elevate the flavor profile.Pro Tip: This pie freezes beautifully! Prepare two and freeze one for an easy future meal that'll save you time and satisfy your comfort food cravings!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 220mg
