Prep time: 20 minutes
Cook time: 35 minutes
Yield: 6 servings

Ingredients:

  • 1 lb. cooked chicken breast, shredded or diced
  • 1 cup carrots, sliced
  • 1 cup frozen peas
  • 1/2 cup frozen green beans
  • 1/2 cup celery, chopped
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. dried thyme
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 ready-made pie crust (or your favorite homemade version)

Directions:

  • 1

    Preheat oven to 425°F.

  • 2

    In a saucepan, cook carrots, peas, green beans and celery in a bit of water for about 5 minutes. Drain and set aside.

  • 3

    In a large skillet, melt butter over medium heat. Add onions and cook until soft.

  • 4

    Stir in flour, salt, pepper and thyme until blended. Slowly whisk in chicken broth and milk. Cook and stir until thick and bubbly.

  • 5

    Stir in the chicken and the cooked vegetables. Remove from heat. Pour the mixture into a pie dish. Top with crust, seal the edges and cut slits in the top to vent.

  • 6

    Bake for 30 to 35 minutes or until the crust is golden brown. Let cool slightly before serving.