Ingredients
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup frozen peas and carrots
- ½ cup frozen corn (optional)
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- 1¾ cups chicken broth
- ⅔ cup milk
- 2 (9-inch) unbaked pie crusts (store-bought or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes.
- Stir in the flour, salt, pepper, and garlic powder to form a roux. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk. Cook and stir until the mixture thickens and starts to bubble, about 4–5 minutes.
- Stir in the chicken, peas, carrots, and corn. Remove from heat and set aside.
- Place one pie crust in a 9-inch pie dish. Pour the chicken mixture into the crust.
- Cover with the second crust, seal edges, and cut a few small slits in the top to allow steam to escape.
- Optional: Brush the top crust with beaten egg for a golden finish.
- Bake for 30–35 minutes, or until crust is golden brown. If the edges brown too quickly, cover them with foil halfway through baking.
- Let it cool for 5–10 minutes before serving.
Would you like a version for individual mini pot pies or a biscuit topping variation?