🍽️ Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen peas
- 1 cup diced carrots
- ½ cup diced celery
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 refrigerated pie crust or puff pastry sheet
👩🍳 Preparation
Preheat the Oven
Preheat the oven to 400°F (200°C). Lightly grease a pie dish.
⏱ About 3 minutesCook the Vegetables
Cook carrots and celery in a saucepan with a little butter until they begin to soften.
⏱ About 5 minutesMake the Sauce
Add butter and flour, stir until smooth, then gradually whisk in chicken broth and milk.
⏱ About 5 minutesSeason the Filling
Stir in salt, black pepper and thyme, then simmer until the sauce thickens.
⏱ About 3 minutesAdd Chicken and Peas
Fold in the cooked chicken and peas until evenly coated in the creamy sauce.
⏱ About 2 minutesFill the Pie Dish
Pour the chicken mixture into the prepared pie dish.
⏱ About 1 minuteAdd the Crust
Lay the pie crust or puff pastry over the filling, trim the edges and cut a few small vents in the top.
⏱ About 3 minutesBake
Bake until the crust is deeply golden and the filling is bubbling around the edges.
⏱ About 30–35 minutes📦 Storage
Refrigerate leftovers covered for up to 3 days. Reheat in the oven for the best crust texture.
🍓 Serving Suggestions
Serve with a green salad, roasted vegetables or steamed green beans.