Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 3/4 cup chicken broth
- 1 cup milk
- 2 pre-made pie crusts
- Salt and pepper to taste
Instructions
- In a medium saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, salt, and pepper until smooth. Gradually whisk in the chicken broth and milk, cooking until thick and bubbly.
- Fold in the shredded chicken and frozen mixed vegetables to create the filling.
- Roll out one pre-made pie crust and fit it into a 9-inch pie dish for the bottom layer.
- Pour the filling into the prepared crust and cover with the second pie crust, sealing the edges and cutting slits for steam to escape.
- Bake in a preheated oven at 425°F (220°C) for 30-35 minutes until the crust is golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the oven at 350°F (175°C) until warmed through.
- For a twist, add herbs like thyme or rosemary for extra flavor.
- Freeze an unbaked pie tightly covered for up to 2 months, baking from frozen.
- Ensure filling reaches at least 165°F (74°C) for it to be done.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg