Can I use rotisserie chicken?

Yes! It’s a great shortcut for quick prep.

Can I make this without a bottom crust?

Yes, simply bake with a top crust only for a lighter version.

Absolutely puff pastry makes a flaky, buttery alternative.

Blind bake the bottom crust for 10 minutes before adding the filling.

Scale

2 cups cooked chicken (shredded or cubed)

1 cup carrots (diced)

1 cup peas (fresh or frozen)

1 cup potatoes (cubed, optional)

1 cup celery (chopped)

1/2 cup onion (chopped)

4 tbsp butter

1/3 cup all-purpose flour

2 cups chicken broth

1 cup milk or cream

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp garlic powder

1 pre-made pie crust (or homemade, top & bottom)

1 egg (beaten, for egg wash)

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1. Dice vegetables and shred cooked chicken.

2. In a skillet, melt butter and sauté onion, carrots, celery, and potatoes until tender.

3. Stir in flour and cook for 1 minute.

4. Slowly whisk in chicken broth and milk until creamy.

5. Season with salt, pepper, garlic powder, and thyme.

6. Stir in shredded chicken and peas. Let the mixture simmer until thickened.

7. Place one pie crust in a greased pie dish. Pour filling inside.

8. Cover with second crust, seal edges, and cut slits on top for steam vents.

9. Brush with egg wash.

10. Bake at 400°F (200°C) for 35–40 minutes or until golden brown.

11. Let rest for 10 minutes before slicing.

Keep crust cold for extra flakiness.

Add mushrooms for earthy flavor.

Use cream instead of milk for richness.

Sprinkle fresh parsley before serving.