Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 medium onion
- 2 cloves garlic
- 2 medium carrots
- 2 celery stalks
- 1 cup frozen peas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 package refrigerated pie crusts (2 crusts)
- Salt and pepper to taste
Instructions
- Cook the diced chicken seasoned with salt and pepper in olive oil until browned. Remove and set aside.
- Sauté chopped onion, garlic, carrots, and celery in the same pot until softened. Stir in frozen peas.
- Make the gravy by adding butter, then flour; whisk in chicken broth and cream until thickened. Add herbs and return chicken to the pot.
- Preheat oven to 425°F (220°C). Assemble the pie with one crust on the bottom and filling inside; cover with second crust.
- Bake for 30-35 minutes until golden brown. Cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg