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.