๐ถโ๐๐๐๐๐ ๐๐๐ก ๐๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
2 cups cooked chicken, shredded ๐
1/2 cup diced carrots ๐ฅ
1/2 cup diced celery ๐ฅฌ
1/2 cup peas ๐
1/2 cup diced potatoes ๐ฅ
1/4 cup unsalted butter ๐ง
1/4 cup all-purpose flour ๐พ
1 3/4 cups chicken broth ๐ฒ
1/2 cup milk ๐ฅ
1 teaspoon dried thyme ๐ฟ
Salt and pepper to taste ๐ง
1 package refrigerated pie crusts (2 crusts) ๐ฅง
1 egg, beaten (for egg wash) ๐ฅ
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Preheat the oven: Set your oven to 425ยฐF (220ยฐC) and grease a 9-inch pie dish.
2. Cook the vegetables: In a large skillet, melt the butter ๐ง over medium heat. Add the carrots ๐ฅ, celery ๐ฅฌ, and potatoes ๐ฅ. Cook for about 5 minutes, until the vegetables start to soften. Stir in the peas ๐.
3. Make the sauce: Sprinkle the flour ๐พ over the vegetables and cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth ๐ฒ and milk ๐ฅ, stirring constantly until the mixture thickens into a creamy sauce. Stir in the thyme ๐ฟ, salt, and pepper ๐ง.
4. Combine with chicken: Add the shredded cooked chicken ๐ to the sauce and stir until evenly combined with the vegetables. Remove from heat.
5. Assemble the pie: Roll out one pie crust ๐ฅง and fit it into the bottom of the pie dish. Pour the chicken mixture into the crust. Roll out the second pie crust and place it on top. Seal the edges by crimping with a fork and cut a few slits in the top to allow steam to escape.
6. Brush with egg wash: Brush the top of the pie with beaten egg ๐ฅ for a golden, shiny crust.
7. Bake: Place the pie in the preheated oven and bake for 30-35 minutes โฒ๏ธ, or until the crust is golden brown and the filling is bubbling. Let the pie cool for a few minutes before slicing and serving. Enjoy this classic comfort food! ๐ฝ๏ธ
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: ๐ฎ๐ฌ ๐บ๐ถ๐ป๐๐๐ฒ๐
Cooking Time: 35 minutes
๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: ๐ฑ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐
๐๐ฐ๐ฎ๐น: ๐ฐ๐ฑ๐ฌ ๐ธ๐ฐ๐ฎ๐น ๐ฝ๐ฒ๐ฟ ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด
๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: ๐ฒ ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด๐
~ ๐ซ๐๐๐๐๐ ๐น๐๐๐๐๐๐