Description
A classic comfort food recipe featuring tender chicken and vegetables in a creamy sauce, topped with a golden, flaky crust.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cooked and cubed
- 1 cup frozen peas
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1 package (14.1 ounces) refrigerated pie crusts
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in cooked chicken and peas.
- In a separate bowl, whisk together chicken broth and flour until smooth. Pour into the skillet.
- Bring to a simmer, stirring constantly, until the sauce thickens. Stir in heavy cream, salt, and pepper.
- Pour the chicken mixture into a 9-inch pie dish.
- Top with a pie crust. Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool slightly before serving.
Notes
- You can use store-bought rotisserie chicken to save time.
- Feel free to add other vegetables, such as mushrooms or potatoes.
- For a flakier crust, use cold butter when making your own pie crust.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American