Description
A cozy classic dish featuring a savory chicken filling mixed with vegetables and gravy, all encased in a golden, flaky crust.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large potato, diced
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 2 tablespoons butter
- Salt, pepper, and a pinch of thyme to taste
Instructions
- Preheat your oven to 425°F (220°C) and prepare a pie dish.
- In a large skillet, melt the butter over medium heat. Add the onions and garlic, cooking until the onions are translucent. Stir in the diced potatoes, peas, and carrots for about 5 minutes.
- Sprinkle the flour over the veggie mix, stirring well. Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens. Add the shredded chicken, thyme, salt, and pepper.
- You can use pre-made pie crust or make your own. Roll out the dough to fit your pie dish, leaving room for a beautiful edge.
- Pour the filling into the pie crust. Cover it with a second crust and seal the edges. Make a few slits in the top crust to let steam escape.
- Bake for about 30-35 minutes or until the crust is golden brown.
Notes
Let the pie sit for a few minutes before slicing to allow the filling to set. Serve alongside a fresh green salad or roasted veggies.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg