Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a skillet, melt butter over medium heat. Add onion and celery; sauté until soft.
- Stir in flour, salt, pepper, garlic powder, and thyme; cook for 1 minute.
- Gradually whisk in chicken broth and milk, stirring until thickened.
- Add shredded chicken and mixed vegetables to the sauce; mix well.
- Pour the mixture into a pie crust in a pie dish.
- Cover with the second pie crust; seal and cut slits for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for 10 minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Customize vegetables based on your preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
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