Ingredients
Ingredients
1 package (14.1 oz) Pillsbury refrigerated pie crusts (2 crusts)
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/4 teaspoon dried thyme (optional)
1 3/4 cups chicken broth
2/3 cup milk (whole or 2%)
Instructions
Instructions
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Filling:
In a large saucepan, melt the butter over medium heat. Whisk in the flour, salt, pepper, garlic powder, and thyme. Cook for 1-2 minutes until bubbly and golden.
Slowly whisk in the chicken broth and milk. Bring to a gentle boil, then reduce heat and simmer for 3-5 minutes until thickened.
Stir in the cooked chicken and frozen vegetables. Remove from heat.
Assemble the Pie:
Unroll one pie crust and press it into a 9-inch pie dish. Trim any excess dough.
Pour the filling into the crust-lined dish.
Unroll the second pie crust and place it over the filling. Press the edges to seal, and crimp with a fork. Cut 4-5 small slits in the top crust to vent.
Bake:
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let cool for 5-10 minutes before serving.
Notes
Notes
Make-Ahead: Assemble the pie and freeze it unbaked for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.
Customizations: Add cheese, swap chicken for turkey, or try international flavors like curry powder or soy sauce.
Storage: Store leftovers in the fridge for up to 4 days. Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Protein: 20g