Ingredients
Scale
- 1 lb chicken, cooked and shredded
- 8 oz mushrooms, sliced
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp flour
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
- 1 pie crust, homemade or store-bought
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onions and garlic, cooking until translucent.
- Add sliced mushrooms, carrots, and peas; sauté for about 5 minutes.
- Sprinkle flour over the vegetables and stir to combine.
- Slowly pour in the chicken broth while stirring, then add heavy cream. Bring to a simmer and cook until thickened. Season with thyme, salt, and pepper.
- In a pie dish, pour the chicken and vegetable mixture. Cover with pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool slightly before serving.
Notes
For best results, allow the pie to rest for a few minutes after baking to set the filling. Substitute gluten-free flour if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg