Recipe Ingredients
- 1 lb diced chicken breast
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1 small yellow onion
- 1/3 cup all purpose flour
- 1 cup chicken broth
- 1 cup milk (whole preferred)
- 1 frozen Marie Callender's Pastry Pie Shell
- 1 pie crust
- 1/4 tsp rosemary
- 1/4 tsp ground thyme
- Salt & pepper to taste
Recipe Directions
- Add carrots, celery, frozen peas, and diced chicken to a pot of water and boil for 15 minutes. Preheat oven to 425 degrees. Let your pie crust thaw during this time.
- Melt your butter in a skillet and add onions. Once onions are translucent, sprinkle in flour. Stir together until there are no clumps.
- Slowly incorporate chicken broth, and stir together. Stir in milk. Season with rosemary, ground thyme, salt, and pepper.
- Drain vegetables and chicken. Add to the pie shell. Pour the filling over top of the vegetables and chicken.
- Carefully cover the pie with the pie crust. Using a fork, pinch the pie crust top and pie shell together. Remove any excess crust.
- Cut slits into the pie crust to release steam while baking. Bake for 30 minutes or until the pie is golden brown.
- Let sit for 5-10 minutes before serving. Enjoy!
