How To Make Chicken Pie with Carrot Thatch
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, grated
- 1 cup frozen peas
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 package refrigerated pie crusts
Instructions
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Preheat your oven to 375°F (190°C).
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In a large skillet, sauté the onions and garlic until translucent.
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Add the shredded chicken, grated carrots, and frozen peas to the skillet. Cook for 5 minutes, stirring occasionally.
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Pour in the chicken broth and heavy cream. Stir in the dried thyme, salt, and pepper. Cook for an additional 5 minutes.
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Transfer the chicken mixture into a 9-inch pie dish.
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Place one refrigerated pie crust on top of the chicken mixture, pressing the edges down to seal. Cut slits on the crust for ventilation.
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Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
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Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 525kcal
- Total Fat : 25g
- Saturated Fat : 11g
- Cholesterol : 98mg
- Sodium : 731mg
- Total Carbohydrates : 51g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 24g
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