Ingredients:
- 2 cups cooked chicken, diced or shredded
- 3 celery stalks, diced
- 3 medium carrots, peeled and diced
- 1 large yellow onion, diced
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 chicken bouillon cube
- 1/2 cup frozen peas
- 3/4 cup heavy cream
- 2 sprigs fresh thyme, chopped
- 1 teaspoon kosher salt, or more as needed
- Black pepper
- 1 store bought pie crust.
Directions:
1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
2. Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
3. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and combine. The flour will combine with the chicken to create a gravy. Next, add the peas.
4. Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it’s adequately salted!
5. Pour the chicken mixture into a deep pie pan or small casserole dish.
6. Roll out the pastry so that it’s 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal.
7. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
*This recipe is adapted from Ree Drummond from Food Network.
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