Few homemade dishes are as comforting as a freshly baked chicken pie. With its golden, flaky crust and creamy, savory filling, this classic recipe is perfect for family dinners, weekend lunches, potlucks, or meal preparation throughout the week.
This Homemade Chicken Pie features tender shredded chicken, vegetables, and a rich, seasoned sauce wrapped in a buttery pastry crust. Every slice combines a crisp exterior with a moist and flavorful filling, creating a satisfying meal that both adults and children can enjoy.
Chicken pie is popular in many countries, but each region has its own interpretation. In Brazil, a similar dish called empadão de frango is especially beloved. It is often prepared with a rich chicken filling, olives, corn, peas, and a tender pastry that practically melts in your mouth.
This recipe takes inspiration from that Brazilian tradition while using ingredients that are easy to find in American grocery stores. The result is a homemade pie that is simple enough for everyday cooking but delicious enough to serve guests.
Why You’ll Love This Chicken Pie
This recipe is more than just a way to use leftover chicken. It is a complete, satisfying dish with plenty of flavor and a beautiful homemade appearance.
- Creamy filling: Chicken, vegetables, and a seasoned sauce create a moist and flavorful center.
- Golden pastry: The buttery crust becomes crisp and lightly browned in the oven.
- Family-friendly: The mild seasoning makes it appealing to different ages.
- Great for meal preparation: You can prepare the filling ahead of time.
- Easy to customize: Add your favorite vegetables, herbs, and seasonings.
Ingredients
For the Pastry
- 3 cups all-purpose flour
- 1 cup cold unsalted butter, cut into cubes
- 1 large egg
- 1/4 cup cold water, approximately
- 1 teaspoon salt
- 1 teaspoon baking powder
For the Chicken Filling
- 2 1/2 cups cooked, shredded chicken breast
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1/2 cup corn kernels
- 1/2 cup green peas
- 1/3 cup chopped green olives (optional)
- 1/2 cup cream cheese
- 1/2 cup chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
For the Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Equipment You Will Need
- One 9-inch pie dish or round baking pan
- Large mixing bowl
- Medium saucepan or skillet
- Rolling pin
- Wooden spoon or spatula
- Knife and cutting board
- Pastry brush
- Measuring cups and spoons
Step-by-Step Instructions
1. Prepare the Chicken
If you do not already have cooked chicken, place boneless, skinless chicken breasts in a saucepan and cover them with water or chicken broth.
Bring to a gentle boil, then reduce the heat and simmer until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the liquid and allow it to cool slightly. Shred it using two forks or a stand mixer fitted with a paddle attachment.
Measure approximately 2 1/2 cups of shredded chicken and set aside.
Using rotisserie chicken is another convenient option, especially when you want to reduce preparation time.
2. Prepare the Creamy Filling
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook for approximately 3 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
Add the chopped tomato and tomato paste. Cook for a few minutes until the tomato begins to soften and the mixture becomes fragrant.
Add the shredded chicken, corn, peas, olives, paprika, black pepper, and salt.
Pour in the chicken broth and stir well. Allow the mixture to simmer for approximately 3–4 minutes.
Reduce the heat and add the cream cheese. Stir until it melts and creates a creamy sauce that coats the chicken.
Finally, add the chopped parsley.
Remove the skillet from the heat and allow the filling to cool completely before assembling the pie. A hot filling can soften the pastry and make it difficult to handle.
3. Make the Pastry Dough
Place the flour, salt, and baking powder in a large bowl. Mix briefly.
Add the cold butter cubes and use your fingertips or a pastry cutter to combine them with the flour.
Continue working until the mixture resembles coarse crumbs. Small pieces of butter should remain visible.
Add the egg and gradually pour in the cold water, mixing until the dough begins to come together.
Avoid adding too much water. The dough should be soft enough to handle but not sticky.
Form it into a ball, divide it into two portions, and flatten each portion into a disk. Wrap them in plastic wrap and refrigerate for approximately 30 minutes.
4. Prepare the Bottom Crust
Preheat the oven to 375°F (190°C).
Lightly flour a clean work surface and roll out the larger portion of dough until it is large enough to cover the bottom and sides of your pie dish.
Carefully transfer the dough to the dish. Press it gently into the bottom and sides, removing any excess dough around the edges.
If the dough tears, simply press the pieces together with your fingers.
5. Add the Chicken Filling
Spoon the cooled chicken filling into the pastry-lined dish.
Spread it evenly with a spoon or spatula, making sure the filling reaches the edges.
Avoid overfilling the pie, as this can make sealing the top crust difficult.
6. Cover the Pie
Roll out the remaining pastry into a circle large enough to cover the filling.
Carefully place it over the pie. Trim the excess dough and press the edges together to seal.
You can use a fork to create a decorative pattern around the edges.
Make two or three small cuts in the center of the top crust to allow steam to escape during baking.
7. Apply the Egg Wash
In a small bowl, whisk the egg yolk with one tablespoon of milk.
Brush the mixture gently over the entire surface of the pastry.
This creates a beautiful golden-brown finish as the pie bakes.
8. Bake Until Golden
Place the pie in the preheated oven and bake for approximately 35–45 minutes, or until the crust is golden brown and fully cooked.
Baking time may vary depending on the thickness of the pastry and the type of baking dish.
Remove the pie from the oven and allow it to rest for approximately 15 minutes before cutting.
This resting period helps the filling settle, making it easier to serve neat slices.
Tips for the Best Chicken Pie
Cool the filling before assembling. Warm filling can melt the butter in the pastry, resulting in a softer and less flaky crust.
Use cold butter. Cold butter creates small pockets in the dough that contribute to a tender pastry texture.
Do not overwork the dough. Excessive handling can develop gluten and make the crust tougher.
Keep the filling creamy, not watery. If the mixture looks too liquid, allow it to simmer for a few additional minutes before adding the cream cheese.
Season the chicken properly. Taste the filling before assembling the pie. The pastry is relatively mild, so the filling needs enough seasoning.
Allow the pie to rest. Cutting immediately after baking can cause the filling to spill out. A short resting period makes serving easier.
Delicious Variations
This chicken pie can be adapted to suit different preferences and ingredients.
- Chicken and Mushroom Pie: Add 1 cup of sliced mushrooms to the filling and cook them with the onions.
- Chicken and Cheese Pie: Add shredded mozzarella or cheddar for a richer, cheesier center.
- Brazilian-Style Chicken Pie: Include green olives, corn, peas, and a little cream cheese for a filling inspired by Brazilian empadão.
- Spicy Chicken Pie: Add chili flakes or diced jalapeños for a little heat.
- Healthy Chicken Pie: Use whole-wheat flour for part of the pastry and increase the amount of vegetables in the filling.
- Chicken and Spinach Pie: Stir in a handful of cooked spinach after preparing the chicken mixture.
What to Serve with Chicken Pie
Chicken pie is filling enough to serve as a complete meal, but a few side dishes can make the experience even better.
Consider serving it with:
- A fresh green salad with lemon vinaigrette
- Roasted vegetables
- Steamed green beans
- Creamy mashed potatoes
- Tomato and cucumber salad
- A light vegetable soup
For a balanced meal, a fresh salad is particularly useful because its acidity contrasts nicely with the rich pastry and creamy filling.
How to Store and Reheat Chicken Pie
Allow the pie to cool before storing it.
Cover the baking dish tightly or transfer individual slices to airtight containers. Refrigerate within 2 hours of cooking and consume within 3–4 days.
To reheat, place slices in an oven preheated to 350°F (175°C) for approximately 10–15 minutes, or until heated through. The oven helps restore some of the crust’s crispness.
You can also use a microwave for convenience, although the pastry may become softer.
For freezing, assemble the pie without baking it and wrap it securely in freezer-safe packaging. Freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator before baking, or bake from frozen with additional time, checking that the center is thoroughly heated.
Frequently Asked Questions
Can I use leftover chicken?
Yes. Leftover roasted or boiled chicken works very well. Just shred it into small pieces and make sure it is properly refrigerated before using.
Can I use store-bought pie crust?
Absolutely. Refrigerated pie dough is a convenient alternative if you do not want to prepare pastry from scratch. Follow the package instructions for baking temperature and timing.
Why is my chicken pie filling watery?
Excess broth, vegetables releasing moisture, or adding the filling while it is too hot can contribute to a watery result. Simmer the filling until thick and allow it to cool before assembling.
Can I make chicken pie without cream cheese?
Yes. Replace it with heavy cream, ricotta, or a thick white sauce. Adjust the amount of liquid to maintain a creamy but stable filling.
Can I prepare the pie in advance?
Yes. You can prepare the filling a day ahead and refrigerate it in a sealed container. Assemble the pie shortly before baking for the best pastry texture.
How to Make Money Selling Homemade Chicken Pie
Chicken pie is an excellent product for a small home-based food business because it can be sold in individual portions, family-size dishes, or frozen ready-to-bake formats.
1. Sell individual slices
Bake a large pie, cut it into consistent portions, and package each slice in a suitable food container. Individual portions are convenient for office lunches, quick meals, and customers who live alone.
2. Offer mini chicken pies
Prepare smaller pies in individual aluminum or oven-safe containers. They are practical for lunch boxes, snacks, and customers who want a complete meal without purchasing a large pie.
3. Sell family-size pies
Offer larger versions designed for family lunches and dinners. Customers can order them in advance for weekends, celebrations, and busy weekdays.
4. Create different flavors
Develop a small menu with chicken and cheese, chicken and mushroom, spicy chicken, and traditional Brazilian-style chicken pie. This gives customers variety while allowing you to reuse many of the same ingredients.
5. Offer frozen ready-to-bake products
Unbaked pies can be prepared, properly packaged, and frozen according to safe food-handling procedures. This gives customers a convenient meal they can bake at home.
Clearly label storage instructions, baking directions, and use-by dates.
6. Calculate your production costs
Include chicken, flour, butter, eggs, vegetables, cream cheese, packaging, electricity, labor, and delivery.
For example, if one pie costs $20 to produce and yields 10 portions, the basic production cost is $2 per portion. Add other operating expenses and establish a selling price that provides a reasonable profit.
7. Build a professional presentation
Use consistent portion sizes, clean packaging, and attractive photographs showing the golden crust and creamy chicken filling. A clear menu with sizes, ingredients, and ordering deadlines can make the product easier to sell.
Before starting sales, check local food business regulations, food safety requirements, refrigeration standards, and labeling rules.
Final Thoughts
Homemade Chicken Pie is a satisfying recipe that combines a buttery pastry crust with a creamy, flavorful chicken filling. It is versatile, easy to customize, and suitable for both family meals and special occasions.
Whether you prepare it for a weekend lunch, use leftover chicken, or turn it into a product for your home food business, this recipe offers a practical way to serve a comforting homemade classic.