Classic)
đź“ť Ingredients
For the filling:
2 cups cooked chicken (shredded or diced)
1 cup carrots (diced)
1 cup green peas
1/2 cup potatoes (small cubes, optional)
1/3 cup butter
1/3 cup all-purpose flour
1 small onion (finely chopped)
2 cloves garlic (minced)
2 cups chicken broth
1 cup milk or heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (optional)
1/2 teaspoon dried parsley
For the crust:
1 package pie crust (store-bought or homemade)
1 egg (beaten, for egg wash)
👩‍🍳 Instructions
1. Prepare the filling
In a large pan, melt butter over medium heat.
Add onion and garlic, cook until soft and fragrant (2–3 minutes).
Stir in flour and cook for 1 minute to form a roux.
2. Make it creamy
Slowly whisk in chicken broth and milk.
Cook until the sauce thickens (about 3–5 minutes).
Add salt, pepper, thyme, and parsley.
3. Add the good stuff
Stir in cooked chicken, carrots, peas, and potatoes.
Let everything simmer for 5 minutes until slightly thick and well combined.
4. Assemble the pie
Preheat oven to 200°C (400°F).
Place one pie crust in a baking dish.
Pour in the creamy chicken mixture.
Cover with the top crust and seal the edges.
Cut small slits on top to let steam escape.
Brush with beaten egg for a golden finish.
5. Bake
Bake for 30–35 minutes, or until the crust is golden brown.
Let it cool for 10 minutes before slicing (this helps the filling set).
🍽️ Tips for Best Results
Use rotisserie chicken to save time.
Add mushrooms or corn for extra flavor.
If the crust browns too fast, cover edges with foil.
Let it rest before serving—this keeps the filling thick and creamy.
