By Chef B. Boukim
Prep: 25 min · Cook: 40 min · Total: 1 hr 5 min · Serves 6
Ingredients
- 3 cups (about 1.5 lb) Cooked chicken, shredded
- 2 (top and bottom) Refrigerated pie crusts
- 2 cups Mixed vegetables (peas, carrots, corn)
- 1 Yellow onion, diced
- 2 Celery stalks, diced
- 2 medium Potatoes, diced
- 0.5 cup (1 stick) Butter
- 0.5 cup All-purpose flour
- 2.5 cups Chicken broth
- 0.5 cup Heavy cream
- 2 Garlic cloves, minced
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Egg, beaten (for egg wash)
Instructions
- Preheat oven to 400F. Boil diced potatoes in salted water for 8-10 minutes until tender. Drain and set aside.
- In a large Dutch oven, melt butter over medium heat. Add onion, celery, and garlic and cook until softened, about 5 minutes.
- Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in chicken broth, then cream, stirring constantly to prevent lumps.
- Add thyme, salt, and pepper. Simmer for 5 minutes until the sauce thickens. Stir in shredded chicken, mixed vegetables, and cooked potatoes. Remove from heat.
- Unroll one pie crust and press into a 9-inch deep-dish pie plate. Pour in the filling. Top with the second crust, crimp the edges to seal, and cut 3-4 slits for steam. Brush with beaten egg.
- Bake for 35-40 minutes until the crust is golden brown and the filling is bubbly. Rest 10 minutes before serving.