Ingredients

The following ingredients have 4 Servings
  • pie crust (gluten free or regular; top and bottom 12 inch round)
  • 1 tablespoon avocado oil
  • 20 oz mixed vegetables (frozen or drained canned)
  • 1 ½ cup chicken broth
  • ¼ cup milk (of choice)
  • 8 oz cooked chicken (shredded)
  • 1 tablespoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons cornstarch ( + ¼ cup warm water)
  • Optional: 1 egg and water to brush on crust

Instruction

  • If making pie crust from scratch do that first. If using pre-made allow your pie crust to thaw.
  • For the filling, add oil and mixed vegetables to a large saute pan on medium heat. Add chicken broth, milk, onion powder, salt, and pepper. Allow to simmer for 5-7 minutes, stirring occasionally.
  • Mix cornstarch and warm water in a small bowl. Pour the slurry into saute pan and stir to combine. Increase heat to high and allow liquid to come to a boil, then turn off the heat and stir in the shredded chicken. Allow the mixture to cool on the stove while following next steps.
  • Preheat oven to 400 degrees.
  • Roll out your pie dough with a rolling pin into a 12-inch circle. Transfer the dough to an ungreased pie pan and press into place - flattening the crust against the bottom and sides as well as touching up any cracks.
  • Pour chicken and vegetable filling over pie crust and set aside while preparing the second pie crust, repeating the same process.
  • Cover mixture with second pie crust. Pinch and seal the edges - trimming excess crust as needed.
  • Optional: To give the crust a golden brown color, add an egg and a splash of water to a small bowl. Beat with a fork and brush over the top and edges of the crust.
  • Use a knife to cut four slits in the center of the pie. Place the pie on a baking sheet and bake in preheated oven for 30 minutes or until golden brown. Allow pie to cool for 5-10 minutes before serving.