Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 1/2 cup (75g) frozen peas
  • 1/2 cup (75g) frozen corn
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) chicken broth (low sodium preferred)
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 3 cups (approx. 450g) shredded rotisserie chicken (skin removed)
  • 1 box (14.1 oz / 400g) refrigerated pie crust (or homemade pie crust)
  • 1 large egg, beaten
  • 1 tablespoon (15 ml) milk or water (for egg wash)

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
  3. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until thickened slightly.
  4. Stir in heavy cream, thyme, rosemary, salt, pepper, peas, and corn. Bring back to a gentle simmer.
  5. Gently fold in the shredded rotisserie chicken and heat through. Taste and adjust seasoning as needed.
  6. Pour the chicken mixture into a 9-inch pie dish.
  7. Unfold pie crust and place over the filling. Trim excess crust and crimp the edges to seal. Cut slits in the top of the crust to allow steam to escape.
  8. Whisk together the egg and milk or water. Brush the egg wash over the crust.
  9. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10-15 minutes before serving.