Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup onions, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 pie crust
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add onions and cook until soft.
- Stir in flour, salt, pepper, and thyme.
- Gradually add chicken broth and milk, stirring constantly until thickened.
- Add chicken, carrots, and peas to the mixture.
- Pour filling into a pie crust.
- Cover with another pie crust, seal edges, and cut slits for steam.
- Bake for 30 to 35 minutes or until crust is golden brown.
Notes
- Let the pie cool for a few minutes before serving.
- Use leftover chicken for a quicker preparation.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Chicken Pie, Chicken Recipes, Comfort Food