Ingredients
Scale
- 2 cups cooked chicken (shredded)
- 2 large onions (thinly sliced)
- 1 cup frozen peas (or fresh, if you prefer)
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
- 1 package pie crusts (store-bought or homemade)
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil and butter over medium heat. Add the sliced onions and cook until they become soft and golden brown, about 20-25 minutes. Stir occasionally to avoid burning.
- Once caramelized, sprinkle flour over the onions and stir well. Cook for another 2 minutes to eliminate the raw flour taste.
- Slowly pour in the chicken broth and heavy cream, stirring continuously. Add thyme, garlic powder, salt, and pepper. Let it simmer for about 5 minutes until thickened.
- Add the shredded chicken and peas to the mixture and combine thoroughly.
- Roll out one pie crust and fit it into a pie dish. Pour the chicken mixture into the crust.
- Cover with the second pie crust, seal the edges, and cut a few slits in the top to allow steam to escape.
- Brush the top crust with beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
- Prep Time: 30
- Cook Time: 35