1 tablespoon olive oil, 1 onion, 2 carrots, 2 celery stalks, 1/4 cup all-purpose flour, 2 cups chicken broth, 1/2 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon salt

1/4 teaspoon black pepper, 2 cups cooked chicken, 1/2 cup frozen peas, 1/4 cup frozen carrots, 1 (9-inch) unbaked pie crust, 1 egg, beaten


Preheat oven to 425 degrees F (220 degrees C). Heat olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.

Sprinkle the flour over the vegetables and stir to combine. Gradually whisk in the chicken broth and milk until smooth.

Bring to a simmer and cook for 2 minutes, or until thickened. Stir in the thyme, salt, and pepper. Remove from heat and stir in the chicken, peas, and carrots.

Pour the filling into the pie crust. Brush the top of the crust with the beaten egg. Cut several slits in the top of the crust to allow steam to escape.

Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.


For a richer flavor, use homemade chicken broth. If you don't have frozen peas and carrots, you can use fresh vegetables instead.

Just be sure to cook them until they are tender before adding them to the filling. You can also add other vegetables to the filling, such as potatoes, mushrooms, or green beans.

If you don't have a pie crust, you can use a store-bought pie crust instead. Just be sure to thaw it according to the package directions before using it.