Spring Pea and Carrot Chicken Pie
Shredded chicken, peas, and carrots in a thyme scented sauce topped with a golden pie crust.
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.
Notes
Substitutions: use rotisserie chicken or frozen vegetables.
Tips: cook the flour for a minute and cool the filling slightly.
Storage: refrigerate for three to four days or freeze for two months.
Nutrition: values are estimates per serving.