Ingredients
4 cups shredded cooked rotisserie chicken (about 1 whole chicken)
1 cup carrots, diced
1 cup frozen peas
1 cup celery, chopped
1/2 cup onion, diced
1/3 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 tablespoon fresh thyme, chopped
1 teaspoon fresh parsley, chopped
1 store-bought pie crust (9-inch) or 2 sheets frozen puff pastry, thawed
1 egg (optional, for egg wash)
Coarse salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C)
In a large skillet, melt butter over medium heat. Sauté onion, carrots, and celery until tender (5-7 minutes)
Sprinkle flour over the vegetables and stir for 2 minutes to thicken the roux
Gradually whisk in chicken broth. Bring to a simmer and cook until slightly reduced
Stir in heavy cream, thyme, and parsley. Add peas and cook 2-3 minutes
Remove from heat. Stir in shredded chicken and season with salt and pepper
Press a folded sheet of pie crust or puff pastry into a 9-inch tart pan with removable bottom
Pour chicken mixture into the crust
If using a second layer of crust, top it over the filling and crimp edges. Alternatively, brush with a beaten egg wash and sprinkle coarse salt for a golden finish
Bake for 30-35 minutes until the crust is golden and filling is bubbling
Cool for 10 minutes before serving
Notes
Use a pre-made pie crust to save time while ensuring a flaky texture
For a gluten-free option, use a certified gluten-free store-bought crust
Store leftovers airtight in the refrigerator for up to 3 days
Crafters or bakers with limited mobility typically find this recipe easy to assemble
- Prep Time: 25
- Cook Time: 50
- Category: Quick Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (slice)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg