Description
A comforting classic with a rich and creamy filling of shredded chicken, vegetables, and a flaky crust, perfect for cozy weeknight dinners or special gatherings.
Ingredients
Scale
- 1 lb chicken (cooked and shredded)
- 1 cup carrots (diced)
- 1 cup peas (frozen)
- 1/2 cup potatoes (diced)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 cups chicken broth
- 1 cup milk
- 1 tsp thyme (dried)
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup flour
- 1 refrigerated pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a large pot, add a drizzle of olive oil and sauté the chopped onion and minced garlic until fragrant, about 3-4 minutes.
- Toss in the diced carrots, peas, and potatoes. Cook for about 5-7 minutes until slightly tender.
- Add the cooked, shredded chicken to the pot. Then pour in the chicken broth and milk, seasoning with thyme, salt, and pepper.
- Gradually whisk in the flour to create a thicker sauce, about 2-3 minutes.
- Pour the creamy filling into one of your pie crusts.
- Place the second pie crust over the filling and seal the edges.
- Cut a few slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until golden brown.
- Let it cool for a few minutes before serving.
Notes
Use high-quality ingredients for the best flavor. You can make this ahead of time and reheat it when needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg