Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 cup diced yellow onion
- 1 cup diced celery
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked chicken breast, diced
- 1 cup frozen diced carrots
- 1 cup frozen green peas
- Dried thyme
- Black pepper
- Salt
- Two 9-inch refrigerated pie crusts
Instructions
- Preheat your oven to 400°F and fit one pie crust into a pie dish.
- Roll out the second crust and cut ghost shapes using a cookie cutter; set aside.
- In a skillet, melt butter over medium heat and sauté onion and celery until soft. Add garlic and cook for an additional minute.
- Stir in flour to create a roux, then gradually add chicken broth and milk, cooking until thickened.
- Remove from heat; mix in chicken, carrots, peas, thyme, pepper, and salt until well combined.
- Pour the mixture into the pie dish and top with ghost cutouts.
- Bake for 35-40 minutes until golden brown and bubbly. Cool before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (170g)
- Calories: 350
- Sugar: 3g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg