Ingredients

The following ingredients have 6 Servings
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cups milk
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup diced peeled potatoes
  • 1 cup diced carrots
  • 2 cups shredded chicken
  • 1/2 cup frozen peas
  • 1/2 cup diced onion
  • 2 prepared pie crusts

Instruction

  • Preheat oven to 425 degrees. 
  • Heat a medium saucepan over medium heat. Add the butter and melt.
  • Whisk in the flour and continue whisking over medium heat for 1 minute.
  • Slowly pour in the chicken broth and milk, whisking constantly. Continue cooking until mixture has thickened. Stir in salt and pepper. Remove to a mixing bowl.
  • Add the potatoes and carrots to a microwave safe bowl along with 1 tablespoon of water, cover with plastic wrap, and microwave for 3 minutes. Carefully remove the plastic wrap and drain the liquid.
  • Add the chicken, potatoes, carrots, peas, and onion to the mixing bowl with the roux. Stir well to combine.
  • Arrange the bottom pie crust in the pie plate. Pour the filling over the crust. Arrange the other crust over the top.
  • Crimp the edges and cut 4 small slits in the center of the top crust to vent.
  • Bake for 30-40 minutes or until the crust is golden brown.
  • Let sit for 5 minutes before slicing and serving.