Description
A comforting dish combining tender shredded chicken, creamy filling, and vibrant vegetables in a flaky crust.
Ingredients
- 1 lb cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/3 cup butter
- 1/3 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter in a medium saucepan over medium heat. Stir in the flour, garlic powder, onion powder, salt, and pepper to form a roux.
- Gradually whisk in the chicken broth and milk. Cook until the mixture thickens and is creamy.
- Stir in the shredded chicken and mixed vegetables, simmering for a few minutes to warm through.
- Roll out one pie crust and lay it in a pie pan. Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges and making slits for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Consider using dairy alternatives or gluten-free options to customize the recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American