Spring pea carrot chicken pie fills a golden crust with shredded chicken, sweet peas, tender carrots, and a thyme scented sauce. It is a lighter take on the classic pot pie with a single crust on top, which keeps the work short and the flavor bright.
The filling cooks in one pot and thickens with a simple roux, so it is ready to pour into the dish in about twenty minutes. Leftover or rotisserie chicken makes it a dependable way to turn a cooked bird into a full family dinner.
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Why This Spring Pea Carrot Chicken Pie Recipe Works
A roux of butter, oil, and flour thickens the chicken broth into a glossy sauce that coats every piece. Cooking the flour for a full minute removes the raw taste and keeps the filling smooth.
Peas and carrots bring color and a gentle sweetness that suits the savory sauce. Frozen vegetables work as well as fresh and cut the prep time.
Thyme adds a woodsy note that makes the filling taste slow cooked. Baking at a high temperature turns the top crust flaky and deep golden in only a few minutes.
Ingredients for Spring Pea Carrot Chicken Pie
- Filling: two tablespoons unsalted butter, one tablespoon olive oil, one diced small yellow onion, a quarter cup all purpose flour, three cups chicken broth, two cups shredded cooked chicken, one cup diced carrots, and one cup peas.
- Seasoning and crust: one teaspoon dried thyme, one teaspoon salt, half a teaspoon black pepper, and one refrigerated pie crust for the top.
Cooked chicken. Rotisserie or leftover chicken saves time, and shredding it by hand gives tender, uneven pieces that hold the sauce.
Chicken broth. Low sodium broth lets you control the salt, since the sauce reduces as it thickens.
Carrots and peas. Fresh or frozen both work, and cutting the carrots small makes them tender in the short cook.
Dried thyme. It blooms in the hot sauce, and a pinch of fresh thyme leaves on top adds a fresh finish.
Pie crust. Let a refrigerated crust sit for ten minutes so it unrolls without cracking, then crimp it over the dish.
How to Make Spring Pea Carrot Chicken Pie
1. Heat the oven. Heat the oven to 425 degrees F and have a nine inch pie dish ready.
2. Soften the onion. Melt the butter with the oil in a large pot over medium heat, add the onion, and cook until soft.
3. Make the sauce. Stir in the flour and cook for one minute, then add the broth gradually, stirring constantly until thickened.
4. Add the filling. Stir in the chicken, carrots, peas, thyme, salt, and pepper and simmer for five minutes until the vegetables are tender.
5. Top and bake. Pour the filling into the dish, cover with the crust, seal and crimp the edges, cut slits in the top, and bake for thirty to thirty five minutes until golden, then rest for five minutes.
How to Serve Spring Pea Carrot Chicken Pie
Serve wedges hot with a crisp green salad or crusty bread. For more pie dinners, try slow cooker chicken pot pie or double crust chicken pot pie, and compare it with a chicken and vegetable pot pie. A side of stovetop bacon green beans adds a savory vegetable.
How to Store and Reheat Spring Pea Carrot Chicken Pie
Cool the pie within two hours, cover it, and refrigerate for three to four days. Reheat slices in an oven at 350 degrees F until they reach 165 F, which keeps the crust flaky. Freeze the unbaked filling and crust separately for up to three months, or freeze baked slices wrapped tightly for up to two months.
Tips and Variations for Spring Pea Carrot Chicken Pie
Flag the allergens. The pie contains wheat and milk, and some broths and crusts contain soy or other additives, so check every label.
Do not taste the filling until the flour has cooked. Raw flour can carry bacteria, so simmer the sauce for at least a minute before tasting.
Whisk the broth in slowly. Adding it gradually keeps the sauce free of lumps.
Cool the filling slightly. Hot filling can soften the crust before it bakes, so let it cool for five minutes.
Cut steam vents. Slits in the crust let steam escape so the top stays flaky.
Protect the edges. Cover the rim with foil if the crust browns before the filling bubbles.
Add herbs. Chopped parsley or a spoonful of Dijon mustard stirred into the sauce adds brightness.
Check trusted guidance. For safe handling of cooked chicken and leftovers, read the Texas AgriLife Extension food safety guide before storing.
Frequently Asked Questions About Spring Pea Carrot Chicken Pie
What is spring pea carrot chicken pie?
It is a pot pie style dinner of shredded chicken, peas, and carrots in a thickened sauce, topped with a single pie crust.
Can I make spring pea carrot chicken pie ahead of time?
Yes. Make the filling a day ahead, refrigerate it, and bake it under the crust just before serving.
Can I freeze spring pea carrot chicken pie?
Yes. Freeze it baked or unbaked, wrapped tightly, and thaw overnight in the refrigerator before reheating.
Can I use raw chicken?
Yes. Cook diced chicken in the pot until it reaches 165 F before adding the flour.
Can I add a bottom crust?
Yes. Line the dish with a second crust, though the bake may need a few extra minutes.
Spring Pea and Carrot Chicken Pie
Equipment
- Large pot
- 9-inch pie dish
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small yellow onion diced
- ¼ cup all purpose flour
- 3 cup chicken broth low sodium
- 2 cup cooked chicken shredded
- 1 cup diced carrots fresh or frozen
- 1 cup peas fresh or frozen
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 refrigerated pie crust for the top
Instructions
Cooking
- Sauce. Soften the onion, stir in the flour for 1 minute, then whisk in the broth until thick.
- Fill. Add the chicken, carrots, peas, and seasonings and simmer 5 minutes.
- Top. Pour into a pie dish, cover with the crust, crimp, and cut slits.
- Bake. Bake at 425 F for 30 to 35 minutes until golden and rest 5 minutes.
