Chicken Picnic Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a pie dish.
• STEP 2.In a large pan, heat oil and cook the chicken until browned. Remove from the pan and set aside.
• STEP 3.In the same pan, sauté onions, carrots, and peas until tender. Add the chicken back to the pan.
• STEP 4.In a separate saucepan, melt butter and stir in flour to make a roux. Gradually whisk in chicken broth and milk until smooth.
• STEP 5.Pour the sauce over the chicken and vegetables, stirring well. Season with salt, pepper, and herbs.
• STEP 6.Roll out the pastry and line the greased pie dish. Pour in the chicken mixture and cover with another layer of pastry.
• STEP 7.Brush the top with beaten egg and make a few slits for steam to escape. Bake for 30-35 minutes until golden brown.
• STEP 8.Allow the pie to cool slightly before serving. It can be enjoyed warm or cold, making it perfect for picnics.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add other vegetables like mushrooms or bell peppers for extra flavor.
• If the pie crust starts to brown too quickly, cover it with foil to prevent burning.

Storage and Serving

• Serve the Chicken Picnic Pie warm or cold, depending on your preference.
• It can be enjoyed on its own or with a side salad or pickles.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.