2 cups cooked chicken, shredded 1 cup carrots, diced 1 cup peas 1/2 cup celery, chopped 1/3 cup butter 1/3 cup flour 1/2 tsp salt 1/4 tsp pepper 1/4 tsp onion powder 1 3/4 cups chicken broth 2/3 cup milk 2 pie crusts (top & bottom)
Simple, wholesome ingredients come together to create this comforting pie. Make sure to gather everything before you start cooking.
Sauté butter, add flour, salt, pepper, and onion powder. Stir in broth and milk. Cook until thickened. Add chicken and veggies. Mix well.
Line a 9-inch pie dish with one crust. Pour in the filling. Cover with second crust. Seal edges and cut slits for steam to escape.
Bake at 425°F (220°C) for 30–35 minutes or until crust is golden brown. Let it cool for 10 minutes before serving. Enjoy warm!
Use rotisserie chicken for convenience. Freeze leftovers for later. This dish pairs perfectly with a crisp green salad or buttery rolls.