"This combo of vegetables is my family's favorite, but you can toss in whatever you have."
4 tablespoons unsalted butter
8 ounces white mushrooms, sliced
1 small onion, chopped
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/2 cup whole milk
Salt and pepper
1 1/2 cups frozen peas and carrots
3 cups shredded cooked chicken
1 refrigerated pie crust for a 9-inch pie, at room temperature
How to Make It
Preheat oven to 425°F. Melt 2 Tbsp. butter in a 9-inch ovenproof skillet over medium heat. Sauté mushrooms until golden, about 8 minutes. Remove to a bowl.
Melt other 2 Tbsp. butter in skillet. Add onion; sauté 2 minutes. Sprinkle in flour. Cook, whisking, until golden, about 2 minutes. Whisk in broth, then milk. Bring to a simmer. Cook, whisking, until sauce coats back of a spoon, about 2 minutes. Season with salt and pepper.
Stir in mushrooms, vegetables and chicken. Remove from heat. Place crust on top; cut 2 vents in it. Beat egg with 1 Tbsp. water; brush crust. Bake until browned, 25 to 30 minutes.
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