Ingredients
Scale
- 1/4 cup unsalted butter
- 1 onion, chopped
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- Salt and pepper, to taste
- 1/2 teaspoon thyme
- 1 prepared pie crust
Instructions
- Preheat and Prepare: Set your oven to 375°F (190°C).
- Cook the Onions: Melt butter in a pot over medium heat. Add chopped onion, cooking until translucent.
- Make the Roux: Stir in flour, then gradually whisk in chicken broth and cream until the sauce thickens.
- Combine Ingredients: Add chicken, peas, carrots, salt, pepper, and thyme, cooking for 5 more minutes.
- Assemble the Pie: Transfer the mixture to a pie dish, top with the crust, seal the edges, and make slits in the crust.
- Bake: Cook in the oven for 30-35 minutes until the crust is golden.
- Cool and Serve: Let the pie cool for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes