Makes 1 deep dish 9 inch pie or small casserole dish.
Ingredients:
1 pie crust
3 celery stalks
3 medium carrots, peeled
1 onion
4 Tbsp butter
½ cup frozen peas, green beans OR mixed veggies
2 cups cooked chicken, shredded or diced
¼ cup all purpose flour
2 cups chicken broth
1 cup whole milk
1 tsp ground thyme
1 tsp salt
pepper to taste
Directions:
Dice the celery, carrots and onion.
Melt the butter in a large pot, add the onion, carrots, celery, and frozen vegetables. Saute until the vegetables start to turn translucent, a couple minutes.
Stir in the chicken. Sprinkle the flour over the vegetables and stir to combine. Cook for a couple of minutes.
Pour in the chicken broth, stirring constantly. Pour in the milk and stir.
Let the mixture cook over low heat, till slightly thickened, about 4 minutes.
Season with thyme, salt and pepper.
Pour the chicken mixture into a deep dish pie pan or a small casserole dish.
Roll out the pie crust and place on top of the chicken mixture.
Bake at 400 for 30 minutes or until crust is golden brown.
Cooking tip:
If you don’t have cooked chicken or broth on hand, make your own very easily. I like to use wings or leg quarters. Place them in a pot and cover with water. Cook until the chicken can easily be shredded off the bones, at least an hour.