Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 sheet refrigerated pie crust
- 1 cup frozen peas
- 1 cup carrots, diced
- ½ cup celery, diced
- ½ cup onion, chopped
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ cup milk
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt, to taste
Method:
- Preheat the oven to 400°F (200°C). Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, and cook for 5–7 minutes until softened.
- Sprinkle in the flour and stir for 1–2 minutes. Gradually whisk in the chicken broth and milk until smooth and creamy.
- Add the cooked chicken, peas, thyme, garlic powder, black pepper, and salt. Stir well and simmer for 3–5 minutes until the filling thickens.
- Transfer the filling to a pie dish and cover with the pie crust. Press the edges to seal, then cut a few small slits in the top for steam to escape.
- Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool for 5–10 minutes before serving. 🥧🍗