Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 package refrigerated pie crusts
Directions:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes.
- Add the shredded chicken, mixed vegetables, salt, pepper, and thyme to the skillet. Stir until well combined and heated through.
- Roll out one pie crust and place it in a greased 9×13-inch baking dish.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Roll out the second pie crust and place it over the filling. Trim and seal the edges, then cut a few slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 6 servings
