Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and diced
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1/2 cup celery, diced
- 1 cup potato, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 pie crust (store-bought or homemade)
Equipment Needed
- Large skillet
- Mixing bowl
- Whisk
- 9-inch pie dish
- Rolling pin (if making a homemade crust)
- Ladle
Step-by-Step Instructions
Let’s dive right in! First, I like to start by cooking my chicken. I prefer poaching it in a pot of simmering water with salt for about 15-20 minutes, until it’s tender and fully cooked. Once it cools, I shred or dice it into bite-sized pieces. In my large skillet, I melt the butter over medium heat and then toss in the carrots, peas, and celery. I let them sauté for about 5 minutes until they begin to soften, filling my kitchen with that amazing aroma. (See the next page below to continue steps…)