Ingredients
Scale
- 1 lb chicken, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pie crust (bottom and top)
Instructions
- Preheat the oven to 425°F (220°C).
- Sauté the onions and garlic in a large pot over medium heat until translucent.
- Add the carrots and peas, cooking until slightly softened.
- Stir in the flour, mixing well to coat the vegetables, and cook for 1-2 minutes.
- Pour in the chicken broth and milk, stirring constantly until thickened.
- Add the shredded chicken, thyme, salt, and pepper, and mix well.
- Spoon the filling into a pie dish, cover with the top crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown and bubbly.
- Allow to cool for a few minutes before serving.
Notes
Let the filling cool before adding the top crust to help the pie hold its shape. Rotisserie chicken can be used for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None