Savory Spider Web Chicken Pie

Savory Spider Web Chicken Pie

This heartwarming pie combines a flaky crust with a savory filling of shredded chicken and mixed vegetables, topped with a creative spider web crust.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Comfort Food

Calories: 225

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use rotisserie or leftover cooked chicken.
1 cup mixed vegetables (carrots, peas, corn) You can customize with your favorite seasonal veggies.
1 cup chicken broth Can be replaced with vegetable broth for a vegetarian option.
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
1 pre-made pie crust for the bottom Store-bought pie crust for convenience.
1 cup grated cheese (cheddar or mozzarella) Feel free to experiment with different cheese options.
1 egg for egg wash Beaten for a golden crust finish.
to taste Salt and pepper Season according to your preference.

Method

Preparation

Preheat your oven to 375°F (190°C) and place the first pie crust in the bottom of the dish.
In a skillet, heat olive oil over medium heat, add garlic powder and onion powder, and allow to become fragrant.
Mix in the shredded chicken and mixed vegetables, pour in chicken broth, and season with salt and pepper. Stir well until heated through.
Pour the chicken mixture into the pie crust and sprinkle grated cheese on top.
Unroll the second pie crust, cut it into thin strips, and create a spider web pattern over the filled pie.
Beat the egg and brush it over the top crust for a golden finish.
Bake in the preheated oven for 25-30 minutes until crust is golden brown and filling is bubbly.
Let it cool slightly before serving to help the filling set.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge, or freeze wrapped tightly for up to 2-3 months. Reheat in a preheated oven at 350°F (175°C) for about 20 minutes.