Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- ½ cup onion, diced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten
Method
- Preheat oven to 400°F (200°C).
- Melt the butter in a large skillet. Add the onion, carrots, and potatoes. Cook for 5–7 minutes until slightly tender.
- Sprinkle in the flour and stir for 1 minute.
- Gradually whisk in the chicken broth and milk. Cook until the mixture thickens.
- Stir in the chicken, peas, salt, pepper, garlic powder, and thyme.
- Place one pie crust in a 9-inch pie dish. Pour the chicken mixture into the crust.
- Cover with the second crust and pinch the edges to seal. Cut a few small slits in the top.
- Brush the crust with beaten egg.
- Bake for 35–40 minutes, until golden brown and bubbling.
- Let rest for 10–15 minutes before serving.