Description
A golden, flaky top hiding a creamy, savory filling, perfect for cozy dinners.
Ingredients
- 1 lb cooked, shredded chicken (rotisserie or poached)
- 2 cups mixed vegetables (frozen or fresh carrots, peas, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C) and place a rack in the center.
- In a Dutch oven over medium heat, combine the shredded chicken, mixed vegetables, chicken broth, heavy cream, thyme, garlic powder, and a pinch of salt and pepper. Stir to combine.
- Bring to a gentle simmer and cook for 5–7 minutes until blended. Adjust seasoning to taste.
- Roll out one pie crust if necessary and place it into the bottom of the Dutch oven.
- Pour the chicken mixture over the bottom crust, smoothing it out with a spatula.
- Drape the second pie crust over the filling, sealing the edges, and cut slits in the top. Brush with beaten egg.
- Bake for 25–30 minutes until the crust is golden brown. Tent with foil if browning too quickly.
- Let rest for 10–15 minutes before slicing and serving.
Notes
If the filling seems thin, mix in flour or cornstarch with cold water to thicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American