Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh carrots, diced
- 2 cups celery, chopped
- 1 cup frozen peas
- 1 medium onion, diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 store-bought pie crusts
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tbsp fresh parsley (or 1 tbsp dried)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and grease a baking dish.
- In a large skillet over medium heat, add oil and sauté onions until translucent. Add carrots and celery; cook until tender (5-7 minutes).
- Stir in cubed chicken; cook until no longer pink (about 5 minutes). Season with salt, pepper, thyme, and parsley.
- Pour in chicken broth and heavy cream; simmer until thickened (around 10 minutes).
- Spoon filling into one pie crust in the greased dish; cover with the second crust and seal edges.
- Cut slits in the top crust for ventilation; bake for 30-35 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 450
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg