chillyfillmores
Emma Keys
Filling – 2 cups cooked, shredded chicken – 1 cup frozen peas and carrots – 1/2 cup diced potatoes (pre-cooked) – 1/3 cup chopped onion – 1/3 cup butter Sauce – 1/3 cup all-purpose flour – 1 3/4 cups chicken broth – 2/3 cup milk – Salt and pepper to taste – 1/2 tsp dried thyme (optional)
Ingredients
01
In a skillet, melt butter over medium heat. Add onion, peas, carrots, and potatoes. Cook for 5–6 minutes until tender.
02
Stir in flour and cook for 1 minute. Slowly whisk in broth and milk. Simmer until thickened, then season with salt, pepper, and thyme.
03
Stir in shredded chicken and mix well. Remove from heat. Let cool slightly before adding to pie crust to avoid soggy bottom.
04
Line a pie dish with bottom crust. Pour in filling. Cover with top crust, seal edges, and cut slits to vent steam. Brush with egg wash if desired.
05
Bake at 425°F (220°C) for 30–35 minutes until crust is golden brown and filling is bubbling. Cool for 10 minutes before serving.