Servings: 8 people
Calories: 334kcal
Ingredients
- 3-1/2 cups chicken from a rotisserie chicken
- 1/3 teaspoon dried thyme
- 1-1/4 cup potato
- 2/3 cup butter
- 2/3 teaspoon ground pepper
- 1 cup carrot
- 2 Maid Pie Crusts
- 1/3 teaspoon McCormick Gourmet Poultry Seasoning
- 1 cup peas
- 2 cups chicken broth
- 2/3 cup all-purpose flour
- 1 cup milk
- 3/4 cup onion
- 1-1/2 teaspoon salt
- 1 egg beaten together with 1 tablespoon of water
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large saucepan, melt the butter over medium-high heat. Add the onion, carrots, and potatoes and cook for 5 minutes until the vegetables are softened.
- Stir in the flour and seasonings (salt, pepper, thyme, and poultry seasoning). Cook for 1 minute.
- Slowly pour in the chicken broth, stirring continuously until the mixture is smooth and bubbling. Reduce heat to low and simmer for 5 minutes.
- Add the shredded chicken, peas, and milk. Simmer for another 10 minutes or until thickened. Remove from heat and let cool.
- Place one of the pie crusts into a 9-inch deep-dish pie plate. Pour in the filling. Top with the remaining crust, crimping the edges together to seal the top and bottom pieces together. Cut a few slits in the top for steam to escape.
- Brush the top with the beaten egg mixture and bake for 30 minutes until golden brown. Let cool before slicing and serving.
Video
Notes
- Make sure to let the filling cool completely before adding it to the pie crusts.
- If you don’t have a 9-inch deep-dish pie plate, you can use a regular 9-inch pie plate. The filling will be slightly higher since it won’t fit in the dish as snugly.
- You can also use 2 regular crusts in the same size dish.
- Use a store-bought rotisserie chicken to save time.
- You can prepare this recipe up to a day ahead and keep it covered in the refrigerator until ready to bake.
Nutrition
Calories: 334kcal
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