By: Tiffney Mosley REALTOR®
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 unbaked pie crusts (top and bottom)
Directions
- Preheat oven to 425°F (220°C).
- Prepare filling: In a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper, onion powder, and garlic powder until well blended.
- Add liquids: Gradually stir in chicken broth and milk. Cook and stir until the mixture thickens and begins to bubble.
- Add vegetables and chicken: Stir in chicken, carrots, peas, and potatoes. Cook for 5 minutes, then remove from heat.
- Assemble pie: Place one pie crust in a 9-inch pie dish. Pour the filling into the crust. Cover with the second crust, sealing the edges and cutting small slits on top for steam to escape.
- Bake: Place the pie on a baking sheet and bake for 30–35 minutes, or until the crust is golden brown.
- Cool: Let the pie rest for 10 minutes before serving.
