Ingredients
Scale
- 4 cups cooked shredded chicken 🍗
- 1 cup frozen mixed vegetables (peas, carrots, corn) 🥕🌽❄️
- 1/2 cup chopped onion 🧅
- 1/2 cup chopped celery 🥬
- 1/4 cup unsalted butter 🧈
- 1/4 cup all-purpose flour 🌾
- 2 cups chicken broth 🍲
- 1 cup milk 🥛
- 1 teaspoon dried thyme 🌿
- 1 teaspoon garlic powder 🧄
- Salt and pepper to taste 🧂
- 1 package refrigerated pie crusts (2 crusts) 🥧
- 1 egg for egg wash (optional) 🥚
Instructions
- Preheat oven to 425°F (220°C). Grease a 9×13-inch (23×33 cm) baking dish.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and sauté for 3–4 minutes until softened.
- Stir in the flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth and milk. Continue cooking and stirring until the sauce thickens, about 5–7 minutes.
- Add the shredded chicken, frozen mixed vegetables, dried thyme, garlic powder, salt and pepper. Stir to combine and remove the skillet from heat.
- Roll out one pie crust and press it into the bottom of the prepared baking dish to cover the base.
- Pour the chicken and vegetable filling evenly over the bottom crust.
- Cover the filling with the second pie crust. Seal the edges by crimping, trim any excess dough, and cut several slits in the top crust to allow steam to escape.
- If desired, beat the egg with a tablespoon of water and brush the top crust for a glossy golden finish (or brush lightly with milk).
- Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let the casserole rest for about 10 minutes before slicing and serving. Enjoy warm!