Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp dried sage
Crust
- 1 prepared pie crust (store-bought or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Filling: In a saucepan, combine chicken broth, heavy cream, flour, and sage. Simmer over medium heat, stirring constantly until the mixture thickens into a creamy sauce.
- Add Chicken and Vegetables: Stir the shredded chicken and mixed vegetables into the thickened sauce, mixing until everything is well coated and heated through.
- Assemble the Pie: Pour the filling into the prepared pie crust placed in a pie dish. Cover with the second pie crust, sealing the edges well. Cut a few slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash (Optional): Beat an egg and brush it over the top crust for a shiny, golden finish.
- Bake: Preheat oven to 400°F (204°C). Bake the pie for 30 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Allow the pie to cool for 10 minutes before slicing and serving to let the filling set.
Notes
- Brush the crust with egg wash before baking for a glossy, golden finish.
- Use leftover roasted chicken for extra flavor.
- Mixed vegetables can be frozen or fresh; adjust cooking time accordingly.
- Ensure the filling thickens properly to avoid a soggy crust.
- Let the pie cool slightly before slicing to prevent filling from spilling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
