Ingredients
- 1/2 cup (1 stick) butter
- 2 onions, chopped
- 1/2 cup (63g) flour – use soft white or other low-protein flour if using fresh-milled flour
- 2 cups chicken bone broth
- 1 cup whole milk
- 2 lbs shredded chicken
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 2 tsp salt
- 1 tsp freshly cracked black pepper
- 12 oz frozen peas
- 12 oz chopped carrots
- 1 double pie crust
- 1 egg
- Flaky salt, to top
Instructions
- Preheat oven to 350°F. Combine both halves of the pie crust (if necessary) and roll out into a large rectangle that covers the top of your casserole dish. Refrigerate until pie is ready.
- Melt the butter in a large pot over medium heat and add the chopped onion. Sauté until softened, about 3 minutes.
- Sprinkle flour over the onions and cook for 2 minutes, being careful not to let it burn.
- Add the bone broth and milk to the pot. Stir to combine, being sure to scape any flour from the bottom of the skillet.
- Bring to a simmer, stirring constantly until it thickens to a gravy, about 6 minutes.
- Add chicken, thyme, sage, salt, and pepper to the skillet. Stir to combine.
- Add the frozen peas and chopped carrots. Cook for 3 minutes, until gravy begins to simmer again.
- Pour the filling into a 9”x13” or 11″x17″ casserole dish and cover with the pie crust. Crimp the edges over the edge of the pan, then whisk the egg and brush it over the top. Cut a few vents in the top and sprinkle with flaky salt.
Notes
Feel free to substitute peas and carrots with equal amount of whatever veggies you prefer (frozen or fresh both work)