Ingredients
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots
- ½ cup diced celery
- 1 small onion, chopped
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt
For the Crust:
- 2 refrigerated pie crusts
- 1 egg, beaten, for brushing
Method
- Cook the vegetables: Preheat your 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.
- Make the sauce: Sprinkle in the flour and stir for 1 minute. Gradually whisk in the chicken broth, then add the cream. Cook for 3–5 minutes, stirring until the sauce thickens.
- Add the filling: Stir in the cooked chicken, peas, garlic powder, thyme, salt, and pepper. Simmer for 2–3 minutes, then remove from heat.
- Assemble: Place one pie crust into a 9-inch pie dish. Pour in the chicken mixture and cover with the second crust. Crimp the edges and cut a few small vents in the top.
- Brush & bake: Brush the crust with beaten egg. Bake for 30–35 minutes, until the crust is deeply golden brown and the filling is bubbling.
- Rest & serve: Let the pie cool for 10–15 minutes before slicing. Serve warm and enjoy! 🥧❤️