Ingredients:

  • 3 cups cooked chicken breast, shredded or cubed
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups frozen mixed peas, carrots, and corn
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp celery salt
  • 1/2 tsp cracked black pepper
  • 1 box (400g) Pillsbury™ Refrigerated Pie Crusts
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Melt 1/3 cup butter in a 12-inch oven-safe skillet or saucepan over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  2. Whisk in 1/3 cup all-purpose flour and cook for 2 minutes to create a blond roux, removing the raw flour taste.
  3. Slowly temper in 1 3/4 cups chicken broth and 1/2 cup heavy cream, whisking constantly. Simmer until the emulsion thickens enough to coat the back of a spoon.
  4. Fold in the 3 cups cooked chicken, 2 cups frozen vegetables, thyme, celery salt, and black pepper. Remove from heat.
  5. Place one Pillsbury pie crust into a 9-inch deep-dish pie plate. Pour the chicken filling into the crust. Top with the second pie crust, seal the edges, and cut small vents in the center to allow steam to escape.
  6. Whisk the egg and water together. Brush the egg wash over the top crust. Bake at 425°F (218°C) for 30 minutes or until the crust is mahogany-colored and the filling is bubbling.