Ingredients:

  • 3 cups (450g) cooked rotisserie chicken breast, cubed
  • 1 cup (150g) frozen mixed peas and carrots, thawed
  • 1/3 cup (50g) onion, finely diced
  • 1/3 cup (50g) celery, diced
  • 2 tbsp (28g) butter, unsalted
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 cup (120ml) plain Greek yogurt
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 can (420g) Pillsbury Refrigerated Pie Crusts
  • 1 egg (50g)
  • 1 tbsp (15ml) water

Instructions:

  1. Melt butter in a skillet over medium heat. Add diced onion and celery, cooking until translucent and fragrant (about 4–5 minutes).
  2. Sprinkle in the flour and whisk constantly for 1 minute to remove the raw flour taste.
  3. Gradually pour in chicken broth while whisking to prevent lumps. Stir in thyme, garlic powder, salt, and pepper. Simmer until the sauce thickens into a velvety consistency.
  4. Turn heat to low. Fold in the cubed rotisserie chicken and frozen vegetables. Stir in the Greek yogurt until smooth and creamy.
  5. Pour the chicken mixture into a 9x9 inch baking dish, spreading it evenly to the edges.
  6. Unroll the Pillsbury dough and place it over the filling. Press the edges firmly against the dish to seal.
  7. Cut 3–4 small slits in the center of the crust to allow steam to escape.
  8. Beat the egg with water and brush the top of the crust evenly for a mahogany finish.
  9. Bake in a preheated oven at 400°F (204°C) for 20–25 minutes until the crust is deep golden brown and the filling is bubbling.
  10. Let rest for 5 minutes before slicing.