Description
A comforting classic featuring a flaky crust and hearty filling of chicken and vegetables, perfect for chilly nights and family gatherings.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter. Add the onions, carrots, and celery, sautéing until tender, about 5 minutes.
- Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for about 1 minute. Gradually stir in the chicken broth and milk, cooking until thickened.
- Add the diced chicken, peas, salt, black pepper, garlic powder, and thyme. Stir well to combine.
- Roll out one pie crust and place it in a pie dish. Pour the chicken mixture on top, then cover with the second pie crust and cut slits in the top.
- Bake for 30-35 minutes or until the crust is golden brown. Let cool for a few minutes before serving.
Notes
For added flavor, use leftover roasted chicken or customize the filling with your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg