Ingredients:
Potatoes – 1 cup, diced
Carrots – ¾ cup, sliced
Butter – ½ cup
Onion – ⅔ cup, diced
Salt – 1¼ tsp
Black pepper – ½ tsp
Dried thyme – ¼ tsp
Poultry seasoning – ¼ tsp
All-purpose flour – ½ cup
Chicken broth – 1½ cups
Milk – 1 cup
Rotisserie chicken – 3 cups, shredded
Peas – 1 cup
Refrigerated pie crusts – 2
Egg – 1
Water – 1 tbsp (for egg wash)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Boil the potatoes and carrots for 5–8 minutes until just tender. Drain and set aside.
3. In a large pan, melt the butter over medium heat. Add the onion and sauté for 2–3 minutes until soft.
4. Stir in salt, black pepper, dried thyme, poultry seasoning, and flour. Cook for 1 minute.
5. Gradually whisk in the chicken broth, then add the milk. Simmer until the sauce thickens.
6. Add the cooked vegetables, shredded chicken, and peas. Mix well.
7. Place one pie crust in a pie dish and pour in the filling. Cover with the second crust and seal the edges.
8. Brush the top with egg wash and cut small slits for steam.
9. Bake for 30 minutes or until the crust is deep golden brown. Let rest for 5 minutes before serving.
Golden crust, creamy filling & pure comfort 🥧💛
Save this recipe and comment “PIE” if you love cozy, homestyle dinners!
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