A cozy, all-American favorite packed with tender chicken and vegetables in a flaky crust.

Ingredients:

For the filling:

2 cups cooked, shredded chicken (rotisserie works great)

1 cup carrots, sliced

1 cup frozen peas

½ cup celery, chopped

⅓ cup unsalted butter

⅓ cup all-purpose flour

½ tsp salt

¼ tsp black pepper

¼ tsp onion powder

¼ tsp dried thyme

1 ¾ cups chicken broth

⅔ cup milk

For the crust:

1 double pie crust (store-bought or homemade)

1 egg (for egg wash)

Instructions:

Preheat oven to 425°F (220°C).

Cook the vegetables: In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, onion powder, and thyme until well blended. Slowly whisk in chicken broth and milk. Cook and stir until thick and bubbly (about 5–7 minutes).

Add chicken and veggies: Stir in chicken, peas, carrots, and celery. Remove from heat.

Assemble the pie: Place one crust into a 9-inch pie plate. Pour in the chicken mixture. Cover with the second crust, seal edges, and cut small slits in the top. Brush lightly with beaten egg.

Bake: Bake 30–35 minutes or until the crust is golden brown. Let rest 10 minutes before serving.