Description
This Easy Drumstick Pie combines tender, seasoned chicken drumsticks with vibrant vegetables in a flaky puff pastry crust, creating a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
Chicken and Vegetables
- 6-8 chicken drumsticks (skin-on)
- 1 cup carrots (chopped)
- 1 cup peas (fresh or frozen)
Seasonings and Broth
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups low-sodium chicken broth
Puff Pastry
- 2 sheets puff pastry (thawed)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease a pie dish with non-stick spray to ensure the pie doesn’t stick after baking.
- Season Chicken: Season the chicken drumsticks evenly with salt, pepper, garlic powder, and dried thyme to infuse them with rich flavors.
- Sear Drumsticks: Heat a skillet over medium heat and sear the seasoned drumsticks for 5-7 minutes until they develop a golden brown crust, locking in juices.
- Cook Vegetables: Add chopped carrots and peas to the skillet along with ½ cup of chicken broth. Simmer for about 10 minutes until the vegetables become tender and flavors meld.
- Assemble Pie: Roll out one sheet of puff pastry into the greased pie dish. Spoon the chicken and vegetable mixture evenly over the pastry. Cover with the second sheet of puff pastry, sealing the edges tightly to prevent leakage during baking.
- Bake: Place the assembled pie in the preheated oven and bake for 25-30 minutes until the puff pastry is puffed and golden brown. Serve hot for a delicious, hearty meal.
Notes
- Ensure the chicken is properly seared to enhance flavor and retain moisture.
- Thaw puff pastry sheets completely before rolling to prevent cracking.
- Use low-sodium chicken broth to control salt levels in the dish.
- Leftover pie can be refrigerated and reheated for up to 2 days.
