Tender chicken, creamy gravy, and hearty vegetables baked under a golden, flaky crust. This homemade comfort-food classic is perfect for a cozy family dinner! ❤️
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup diced carrots
- ½ cup diced celery
- ½ cup diced onion
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten
Instructions:
- Preheat oven to 400°F (200°C).
- Melt butter in a large skillet over medium heat. Add onion, celery, and carrots and cook for 5–7 minutes.
- Sprinkle in the flour and stir for 1 minute.
- Slowly whisk in the chicken broth and milk. Cook until the sauce thickens, about 3–5 minutes.
- Stir in the chicken, peas, garlic powder, thyme, salt, and pepper.
- Place one pie crust in a 9-inch pie dish and pour in the chicken mixture.
- Cover with the second crust. Pinch the edges to seal and cut a few small slits in the top for steam to escape.
- Brush the crust with beaten egg.
- Bake for 35–40 minutes, until the crust is golden brown and the filling is bubbling.
- Let it rest for 10–15 minutes before slicing and serving. 😋
🔥 Tip: Place the pie dish on a baking sheet to catch any bubbling filling and make cleanup easier.