Introduction:

Blender chicken pie recipe offers a convenient and delicious way to enjoy a classic comfort food favorite. By using a blender to create a creamy filling, you can effortlessly whip up a flavorful chicken pie with minimal effort. This recipe is perfect for busy weeknights or when you’re craving a hearty meal without spending hours in the kitchen.

Ingredients:

2 cups cooked chicken, shredded or diced
1 cup chicken broth
1 cup milk
1/4 cup all-purpose flour
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
1 cup frozen mixed vegetables (peas, carrots, corn)
Salt and pepper to taste
1 prepared pie crust (store-bought or homemade)

Directions:

Preheat your oven to 375°F (190°C).
In a blender, combine the chicken broth, milk, flour, and a pinch of salt and pepper. Blend until smooth and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant.
Stir in the frozen mixed vegetables and cooked chicken, cooking until heated through.
Pour the blended mixture from the blender into the skillet with the chicken and vegetables. Stir well to combine and cook until the mixture thickens, about 5-7 minutes.
Pour the chicken filling into a prepared pie crust, spreading it out evenly.
Place the pie crust on top of the filling, sealing the edges and cutting slits in the top to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Remove from the oven and let cool slightly before serving.

Nutritional Information:

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Kcal: Approximately 300 kcal per serving
Yield: 6 servings
Diet: Balanced Diet
Method: Baking
Cuisine: American
Calories: Approximately 300 kcal per serving
Serving Size: 1 slice
Sugar: Around 2-4 grams per serving
Sodium: Approximately 300-400 mg per serving
Fat: Approximately 10-15 grams per serving
Carbohydrates: Around 25-30 grams per serving
Fiber: Approximately 2-4 grams per serving
Protein: Around 15-20 grams per serving
Cholesterol: Approximately 30-50 mg per serving

Serving and Storage Tips:

Serve the blender chicken pie warm, accompanied by a side salad or steamed vegetables for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Health Benefits:

Protein: Chicken is a lean source of protein, essential for muscle repair and growth.
Vegetables: The mixed vegetables in the pie provide essential vitamins, minerals, and fiber for overall health.
Calcium: Milk used in the filling contributes to bone health and provides essential nutrients like calcium and vitamin D.
Whole Grains: If using a whole wheat pie crust, this recipe provides fiber and nutrients from whole grains, supporting digestion and heart health.
Low Fat: Using a blender to create a creamy filling allows you to use less butter or cream, making this pie lower in fat compared to traditional recipes.

Resources:

Conclusion:

With our easy blender chicken pie recipe, you can enjoy a comforting and satisfying meal without the hassle. Whether it’s for dinner with the family or a cozy night in, this creamy chicken pie is sure to be a hit. Give it a try and elevate your comfort food game!

FAQs:

Q: Can I use leftover cooked chicken for this recipe?
- A: Yes, using leftover cooked chicken is a great way to save time and reduce food waste.
Q: Can I make the filling ahead of time and assemble the pie later?
- A: Absolutely! Prepare the filling in advance and refrigerate until ready to assemble and bake the pie.
Q: Can I use a different type of crust for this pie?
- A: Yes, feel free to use your favorite type of pie crust, whether store-bought or homemade.
Q: Can I freeze the pie for later?
- A: Yes, you can freeze the assembled but unbaked pie for up to 3 months. Thaw in the refrigerator before baking.
Q: Can I make this recipe vegetarian?
- A: Yes, you can omit the chicken and use vegetable broth or water instead of chicken broth for a vegetarian version of this pie.