Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1 small onion, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 package store-bought or homemade flaky pie crust (for top and bottom)
- 1 egg (for egg wash)
Instructions
- Melt butter in a large skillet over medium heat, then sauté onion, carrots, and celery until tender, about 5-7 minutes.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually add chicken broth and heavy cream, stirring constantly until thickened.
- Add cooked chicken, season with salt and pepper, and cook for another 3-5 minutes. Remove from heat.
- Preheat oven to 400°F (200°C). Roll out half of the pie crust to fit your pie dish and place it into the dish.
- Pour the chicken filling into the crust, then cover with the second crust. Trim and crimp the edges to seal.
- Cut small vents on top crust. Beat the egg and brush it over the crust for a glossy finish.
- Bake for 30-35 minutes until golden brown and crispy. Let cool slightly before serving.
Notes
- Use cold butter when making your own pie crust for a flaky texture.
- For an extra crispy crust, bake uncovered on a baking sheet.
- Allow the pie to cool for 10 minutes before slicing to set the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 125 mg