Imagine a cozy evening where the aroma of a perfectly baked "Bird in a Pie" fills your kitchen, inviting everyone to gather around the table. This classic American dish not only warms the heart but also tantalizes the taste buds with its savory blend of tender chicken and vibrant vegetables, all enveloped in a flaky, golden crust. Whether you're looking to impress guests or simply enjoy a comforting meal with family, this recipe will have everyone asking for seconds! Dive into our detailed guide and discover how to create this delicious masterpiece that promises to be the star of your dinner table.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 tablespoon butter
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 pie crust
Instructions
- Remove the whole chicken from refrigeration and pat dry with paper towels. Season the chicken inside and out with salt, pepper, thyme, and rosemary.
- Preheat the oven to 375°F (190°C). Place the seasoned chicken in a roasting pan and roast for approximately 45-50 minutes until the internal temperature reaches 165°F (74°C).
- While the chicken is roasting, prepare the mixed vegetables by chopping carrots, peas, and corn into uniform pieces. Set aside.
- Once the chicken is cooked, remove from oven and let rest for 10 minutes. Carefully shred the chicken meat into bite-sized pieces, discarding bones and skin.
- In a large skillet, melt butter over medium heat. Add shredded chicken and mixed vegetables, stirring gently.
- Pour chicken broth into the skillet, allowing the mixture to simmer for 5-7 minutes until vegetables are tender and liquid is slightly reduced.
- Roll out the pie crust and line a 9-inch pie dish. Transfer the chicken and vegetable mixture into the pie crust.
- Cover the pie with the remaining crust, crimping edges and cutting small vents on top to allow steam to escape.
- Bake the pie in the preheated oven for 35-40 minutes until the crust is golden brown and filling is bubbling.
- Remove from oven and let cool for 15 minutes before serving. Slice and serve hot.
Tips
- Choose Quality Ingredients: Opt for a fresh, whole chicken for the best flavor. Organic or free-range chickens often yield more succulent meat.
- Season Generously: Don’t be shy with the salt, pepper, and herbs. A well-seasoned chicken will elevate the entire dish.
- Vegetable Variations: Feel free to mix and match vegetables based on your preferences or what you have on hand. Mushrooms, green beans, or even potatoes can add a delightful twist.
- Perfect the Crust: For an extra flaky pie crust, consider chilling the dough before rolling it out. This helps maintain its structure during baking.
- Watch the Baking Time: Keep an eye on the pie as it bakes. If the crust browns too quickly, cover the edges with foil to prevent burning.
- Let It Rest: Allow the pie to cool for at least 15 minutes before slicing. This helps the filling set and makes for cleaner slices.
- Serve with a Side: Pair your "Bird in a Pie" with a fresh salad or a side of mashed potatoes for a complete meal that everyone will love!
Nutrition Facts
Calories: 473kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
