Description
A delightful dish combining tender chicken, fresh vegetables, and creamy gravy wrapped in a flaky crust, perfect for comforting meals.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1/3 cup flour
- 1/4 cup butter
- Salt, pepper, and a pinch of thyme to taste
- Pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, heat butter over medium heat. Add onions and garlic and sauté until soft, about 3-5 minutes.
- Add mixed vegetables and cook for another 5 minutes.
- Sprinkle flour over the mixture and stir. Gradually pour in chicken broth and heavy cream, stirring until thickened (5-7 minutes).
- Season with salt, pepper, and thyme. Stir in the cooked chicken.
- Roll out pie crust, line a pie dish, pour in the chicken filling, and cover with another crust. Seal edges and make slits for steam.
- Bake for 30-35 minutes until crust is golden.
- Let cool for 10 minutes before serving.
Notes
Use leftover chicken for convenience. Adjust veggies as desired and let the pie cool to set the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg