Ingredients
Scale
- 3 ½ cups low sodium chicken broth, divided
- 2 tablespoons butter
- ½ medium onion, finely diced
- 1 stalk celery, finely diced
- 3 medium carrots, thinly sliced
- Salt and freshly ground black pepper to taste
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 3 tablespoons cornstarch
- ¼ cup crème fraiche
- 3 cups shredded rotisserie chicken or leftover shredded turkey
- 1 cup frozen peas
- ½ batch Easy Pie Dough (1 9-inch pie crust)
- 1 egg, beaten
Instructions
- Melt butter in a skillet over medium-high heat. Add onion, celery, and carrots. Season and cook until tender.
- Stir in garlic, thyme, and bay leaf. Cook for 30 seconds.
- Add 3 cups of chicken broth and bring to a simmer. Whisk cornstarch with reserved broth and add to the simmering mixture, stirring until thickened.
- Mix in crème fraiche, chicken, and peas. Adjust seasoning, discard bay leaf, and cool for 30 minutes.
- Preheat oven to 400°F (200°C). Roll out pie dough on parchment.
- Transfer dough over cooled filling, brush with beaten egg, and cut vents on top.
- Bake for about 40 minutes until crust is golden and filling bubbles. Cool for 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the filling is cooled before topping with dough to prevent a soggy crust.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Calories: 380
- Sugar: 3
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 18
- Cholesterol: 75