Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). In a saucepan, melt butter over medium heat. Add flour, salt, pepper, and thyme, stirring until well combined. Gradually whisk in chicken broth and milk, cooking until the mixture thickens, about 5-7 minutes.
- Add the shredded chicken, carrots, peas, and celery to the thickened sauce. Stir to combine, then remove from heat. Trust me, this is where the flavors start to meld together beautifully.
- Place one pie crust in a 9-inch pie dish. Pour the chicken mixture into the crust. Tip from me: make sure the filling is evenly distributed to ensure every bite is perfect.
- Cover with the second pie crust, sealing the edges and cutting slits in the top to allow steam to escape. Brush the top with a beaten egg for that golden, glossy finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 10 minutes before serving. Now comes the fun part—slicing into that perfect pie and enjoying the aroma and taste!
Notes
Chef's Tips:
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Common mistake: overfilling the pie, which can cause the crust to burst.
• Serve with a side salad for a complete meal.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within two hours of cooking