Chicken pie recipe--filling only please?

Question

I've already made my sour-cream shortcrust pastry, now I'd like a particularly delicious idea what to put into it. Do you have a favorite savory filling recipe to share? Many thanks.

Answer 1

Chicken Spinach Quiche
From Taste of Home

This delicious quiche features chicken, spinach and cheddar cheese, but you can use

Swiss cheese if you'd like. Field editor Barbara McCalley of Allison Park, Pennsylvania

shares the recipe and notes, "This quiche is easy to prepare and cuts beautifully."

INGREDIENTS
1 cup (4 ounces) shredded cheddar cheese, divided
1 unbaked pastry shell (9 inches)
1 cup diced cooked chicken
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup finely chopped onion
2 eggs
3/4 cup milk
3/4 cup mayonnaise*
1/4 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS
Sprinkle 1/4 cup cheese into the pastry shell. In a bowl, combine the chicken, 1/2 cup spinach, onion and remaining cheese (save remaining spinach for another use). Spoon into pastry shell. in a bowl, whisk the eggs, milk, mayonnaise, salt and pepper; pour over the chicken mixture. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Yield: 6-8 servings. Editor's Note:
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Answer 2

Chicken Honey Mustard Pie
Submitted by: Dragon
Rated: 4 out of 5 by 12 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 8 servings

"For this fabulous savory pie, a wonderful chicken mixture is cooked up and poured into a pie shell. Honey, mustard and parsley mingle with chunks of chicken, soy sauce and veggies."

INGREDIENTS:
1 recipe pastry for a 9 inch double crust
pie
1 pound skinless, boneless chicken breast
halves
1/4 cup soy sauce
1/4 cup finely diced onion 1 clove garlic, minced
1 cup chicken broth
1 cup julienned carrots
3 1/2 tablespoons honey
1 1/2 tablespoons Dijon-style prepared
mustard

1 teaspoon dried parsley
salt to taste
ground black pepper to taste 1 1/2 tablespoons cornstarch
3 tablespoons water

DIRECTIONS:
1. Cut chicken into bite-size chunks, and marinate in soy sauce.
2. In a lightly oiled saucepan, saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary.
3. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape.
4. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes more, or until crust is golden brown.

Answer 3

CHICKEN POT PIE

2 (10 oz) cans Campbell's Cream of Chicken Soup or
Campbell's Chicken or Turkey Pot Pie Soup
2 (about 9 oz) packages frozen mixed vegetables, thawed
2 cups cubed, cooked chicken
1 cup chicken broth combined with 2 tablespoons flour
2 Pillsbury pie shells

Preheat oven to 400°F.

Mix soup, vegetables, chicken, and broth. (The mixture should be sort of thick.) Place in pie shell.

Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly).

Answer 4

Chicken pie or empanada, cut into small cubes: "sayote", carrots, potatoes, garlic, onion, pepper mint powder, salt, and chicken.