Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup potatoes, diced
- ½ cup celery, diced
- ½ cup onion, diced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- ½ tsp dried thyme
- ½ tsp dried parsley
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Chicken: Season diced chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken for 5–7 minutes until fully cooked. Set aside.
- Sauté the Vegetables: In the same skillet, sauté carrots, potatoes, celery, and onion for 5–7 minutes. Add peas and cook for another 2 minutes.
- Make the Filling: Push veggies aside, melt butter, and stir in flour to create a roux. Gradually add chicken broth and milk, stirring until creamy. Season with thyme, parsley, salt, and pepper.
- Combine with Chicken: Add cooked chicken back into the skillet and mix well. Simmer for a few minutes.
- Assemble the Pie: Preheat oven to 400°F (200°C). Pour filling into a pie dish and cover with pie crust, sealing edges. Cut slits for ventilation.
- Bake: Brush crust with beaten egg and bake for 30–35 minutes until golden and bubbly.
- Cool and Serve: Let cool for 5–10 minutes before serving. Enjoy!
Notes
- Make Ahead: Prepare filling 1 day ahead and refrigerate. Assemble and bake when ready.
- Crust Options: Use puff pastry or biscuit dough for variety.
- Freezing: Assemble unbaked, wrap tightly, and freeze for up to 3 months. Bake from frozen with extra 10–15 minutes.
- Add-ins: Try mushrooms, corn, or swap chicken for turkey.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg