Magic Chicken Pie – Page 2

Step-by-Step Recipe Instructions

Cook the Chicken: If not using pre-cooked chicken, you can poach or roast chicken breasts until cooked through. Once done, shred or dice the chicken and set aside.
Prepare the Vegetables: If using fresh vegetables, chop them into bite-sized pieces. For frozen vegetables, thaw them slightly before use.

Sauté Onions and Garlic: In a large skillet, melt 1/4 cup of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
Create the Sauce: Sprinkle 1/4 cup of flour over the onions and garlic, stirring constantly to form a roux. Slowly add chicken broth and heavy cream, whisking continuously until the sauce thickens.
Season the Filling: Add dried thyme, rosemary, paprika, salt, and pepper to the sauce. Stir in the cooked chicken and mixed vegetables, ensuring everything is well-coated in the creamy sauce. Allow the filling to simmer for a few minutes before removing it from the heat.

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Baking Dish: Lightly grease a 9-inch pie dish or casserole dish.
Fill the Dish: Pour the chicken and vegetable filling into the prepared baking dish, spreading it evenly.

Combine Ingredients: In a mixing bowl, combine 1 cup of flour, 1 cup of milk, melted butter, baking powder, salt, and black pepper. Whisk until smooth and free of lumps.
Pour Over the Filling: Gently pour the topping mixture over the chicken filling, ensuring it covers the entire surface.

Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and set.
Cool and Serve: Allow the Magic Chicken Pie to cool slightly before serving. Garnish with chopped parsley and grated Parmesan cheese if desired.

Cheese Lover’s Delight: Add 1 cup of shredded cheddar cheese to the filling for extra creaminess.
Gluten-Free Option: Use gluten-free flour for both the filling and topping to accommodate dietary needs.
Vegetable Variations: Experiment with different vegetables such as mushrooms, bell peppers, or broccoli for added flavor and nutrition.
Herb Infusion: Fresh herbs like basil or dill can be used in place of dried herbs for a fresh, vibrant taste.
Low-Calorie Swap: Substitute heavy cream with low-fat milk or Greek yogurt for a lighter version of the pie.

Storing Leftovers:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the pie for up to 2 months. Allow it to cool completely before wrapping it tightly in aluminum foil or plastic wrap.

Reheating:

Oven: To reheat, preheat your oven to 350°F (175°C) and bake for 15-20 minutes or until heated through.
Microwave: For individual servings, microwave on high for 1-2 minutes, or until hot.