Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, chopped
- 1 clove garlic, minced (optional)
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk or heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or poultry seasoning (optional)
- 2 refrigerated or frozen pie crusts (store-bought or homemade)
- 1 egg, beaten (for brushing crust)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter and sauté chopped onion (and garlic, if using) until softened.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk, stirring until thickened.
- Add chicken, frozen vegetables, salt, pepper, and thyme; simmer briefly, then remove from heat.
- Place one pie crust in a 9-inch pie dish and fill with chicken mixture.
- Top with second crust, seal and crimp edges, and cut slits for steam.
- Brush top crust with beaten egg.
- Bake for 30–35 minutes until crust is golden and filling bubbles.
- Let cool for 10 minutes before slicing and serving.
Notes
- Swap crust for biscuit topping or puff pastry for variation.
- Add mushrooms, leeks, or fresh herbs for more depth.
- Use rotisserie chicken and pre-chopped mirepoix for convenience.
- Freeze unbaked or baked portions for later meals.
- Bake in the lower third of oven or blind bake crust to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 410
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 85mg
