The perfect blend of chicken and vegetables in a creamy broth and baked to perfection. Great for groups and always a family favorite!
- 5 tbsp butter ((salted))
- 3 garlic cloves ((minced))
- 1 1/2 lbs chicken ( (rotisserie, shredded))
- 1 cup celery ((chopped))
- 2 cups frozen peas and carrots
- 1 cup yellow onion ((chopped))
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp thyme
- 1 cup chicken broth (chicken stock)
- 1/2 cup flour
- 1 1/2 cups half & Half (or heavy cream)
- 1/4 cup parsley ((chopped))
- 1 pie crust ((store bought))
Preheat oven to 425F.
In a large saucepan, at medium heat add 5 tablespoons of butter until melted. Once the butter is melted, sauté the minced garlic. Add in the onion, stirring until just caramelized. Then add the chicken, celery, peas and carrots, salt, black pepper thyme. Stir until entire mixture is coated in butter. Slowly add in the flour, then the broth, then the cream. Stir until the sauce thickens. Once the sauce has thickened, stir in the parsley. Set the mixture aside and allow to cool for 25-30 minutes.
Once cooled, spoon the mixture into the prepared pie shell, spreading evenly. Place the pie crust on top of the mixture. Using your thumb and forefinger, pinch the edge of the top crust all the way around the edge of the bottom crust. With a sharp knife, cut four slits into the center of the pie.
Bake in the oven on a baking sheet at 425F for 30-35 minutes or until golden brown. Cool for 30 minutes before serving.
Calories: 485kcal | Carbohydrates: 37g | Protein: 20g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 764mg | Potassium: 461mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5064IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 3mg