Description
A comforting classic dish featuring tender chicken in a creamy sauce, vibrant vegetables, and a flaky crust, perfect for family dinners.
Ingredients
Scale
- 1 pound cooked chicken, diced
- 1 cup carrots, chopped
- 1 cup peas
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat the oven to 425°F (220°C).
- Melt 4 tablespoons of butter in a large saucepan over medium heat. Add onions, carrots, and celery, cooking until soft, about 5-7 minutes.
- Stir in 1/3 cup of flour to form a paste. Gradually add chicken broth and milk, stirring until thickened. Fold in chicken, peas, salt, pepper, and thyme; simmer for a few minutes.
- Pour the chicken mixture into one pie crust, top with the second crust, sealing edges and cutting slits for steam escape. Bake for 30-35 minutes until golden brown.
- Let cool for a few minutes before serving.
Notes
For richer flavor, mix chicken broth with a splash of white wine. Brush top crust with an egg wash for a golden finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg