Ingredients

Filling:
• 2 tbsp olive oil or butter
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup diced potatoes or parsnips (optional—omit for lower carb)
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour (or 1 tbsp almond flour + 1 tbsp coconut flour for low-carb)
• 2 cups low-sodium chicken broth
• 1 cup whole milk or unsweetened almond milk
• 2 cups cooked chicken, shredded or diced (rotisserie or poached)
• 2 oz cream cheese, cubed (your signature creamy touch!)
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp poultry seasoning
• Sea salt & white pepper to taste

Crust (Choose Your Style):
→ Classic: 2 store-bought pie crusts (top + bottom)
→ Keto Flaky Crust:
• 1½ cups blanched almond flour
• ¼ cup coconut flour
• ¼ tsp xanthan gum
• ½ tsp sea salt
• 6 tbsp cold butter, cubed
• 1 large egg + 1 tbsp cold water

Instructions

Sauté veggies: Heat oil in a skillet. Cook onion, carrots, celery (and potatoes, if using) 8–10 min until tender. Add garlic; cook 1 min.
Make sauce: Sprinkle flour over veggies; stir 1 min. Gradually whisk in broth and milk. Simmer 3–4 min until thickened.
Enrich: Stir in cream cheese until melted. Add chicken, peas, thyme, poultry seasoning, salt, and pepper. Cool 10 min (prevents soggy crust).
Assemble:
→ Classic: Line pie dish with bottom crust. Add filling. Top with second crust; crimp edges. Cut steam vents. Brush with egg wash (1 egg + 1 tbsp water).
→ Keto crust: Blend dry crust ingredients. Cut in butter until crumbly. Add egg + water; pulse to dough. Roll between parchment; use as top crust only (bake filling in ramekins for individual pies, or in a skillet with crust lid).
Bake: 375°F (190°C) for 35–45 min until crust is golden and filling bubbly. Rest 10 min before slicing.

⏱️ TIME & NUTRITION