Ingredients
2 1/2 cups cooked chicken, diced or shredded
1 cup carrots, diced
1 cup frozen peas
1/2 cup celery, diced
1/2 cup yellow onion, finely chopped
2 cloves garlic, minced
4 tablespoons unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
3/4 cup whole milk (or half-and-half for extra richness)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon paprika (optional, for warmth)
1 refrigerated pie crust (top crust only) or
1 homemade pie crust, rolled to 9 inches
1 egg, beaten with
1 tablespoon water (egg wash)
Instructions
Preheat oven to 400°F (200°C).
Sauté onion, garlic, carrots, and celery in butter until softened.
Stir in flour, then slowly whisk in broth and milk to form a thick gravy.
Add chicken, peas, and seasonings. Simmer until creamy.
Transfer filling to a pie dish, top with crust, seal edges, and vent.
Bake 35–40 minutes until golden and bubbling. Rest 10 minutes before serving.
Notes
Cooking Tips
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Rotisserie chicken saves time and adds flavor.
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Chill the filling slightly before adding the crust for a flakier bake.
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Brush the crust with egg wash for extra golden color.
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Place the pie on a baking sheet to catch any bubbling overflow.
Variations
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Classic Double Crust: Add a bottom crust for extra comfort.
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Biscuit Topping: Swap pie crust for drop biscuits or puff pastry.
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Turkey Pot Pie: Perfect for leftover holiday turkey.
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Dairy-Free: Use plant-based butter and unsweetened almond milk.
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Extra Cozy: Add diced potatoes or mushrooms to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 620mg
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g