Ingredients
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2 tbsp olive oil
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1 (10 oz) pkg mirepoix (onion, celery, carrot)
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1/2 cup frozen peas, thawed
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1/2 cup frozen corn, thawed
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1 tbsp unsalted butter
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2 tbsp all-purpose flour, plus more for dusting
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1 cup low-sodium chicken broth
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1 cup nonfat milk
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2 1/2 cups shredded rotisserie chicken or cooked chicken
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1 (16 oz) pkg 9-inch deep-dish pie crust, thawed
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1 large egg
Steps
1
Preheat oven to 375°F. In a 12-inch skillet, heat the oil over medium. Add the mirepoix and cook 7–8 min., until vegetables are softened, stirring occasionally. Stir in the peas and corn. Cook 2 min., until warmed through.
2
To vegetables in skillet, add the butter and heat until melted. Add the flour and cook 1 min., stirring constantly. Slowly add the broth, stirring constantly, until thickened. Stir in the milk and chicken. Season with salt and pepper. Bring to a simmer and cook 2–3 min. Remove from heat.
3
Place 1 deep-dish pie crust on a foil-lined rimmed baking sheet. Carefully pour chicken filling into pie crust. Remove remaining pie crust from foil pan. On a floured work surface, roll out pie crust. Gently drape dough over filling and trim off any excess. Crimp edges with a fork to seal. Using a knife, cut a few slits in top crust to vent. In a small bowl, beat together the egg and 1 tbsp water. Lightly brush dough with egg wash. Bake 50–55 min., until golden brown. Let cool 15 min. before serving.
Tips
Save this recipe for after Thanksgiving and substitute leftover cooked turkey instead of chicken.
