AuthorTheodore
Preheat oven to 400°F
Heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic. Cook until tender, stirring occasionally.
Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and the butter/milk mixture (See note below). Whisk until there are no flour lumps. Simmer over medium-low heat for ~10 minutes (or until thickened). Stir in the shredded chicken and corn.
NOTE: Melt butter in measuring cup. Once melted add milk to butter, filling to the ½ cup line.
Unroll pie crust and place into a 9" pie dish. Transfer the pie filling into the dish. Unroll the other pie crust and place over the top. Roll the excess crust and seal by crimping with your fingers. Using a knife cut four slits in the center of the top.
Bake for 45 minutes. Once done, let the pie cool for 20 minutes. Cut into slices and serve.
Ingredients
Directions
Preheat oven to 400°F
Heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic. Cook until tender, stirring occasionally.
Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and the butter/milk mixture (See note below). Whisk until there are no flour lumps. Simmer over medium-low heat for ~10 minutes (or until thickened). Stir in the shredded chicken and corn.
NOTE: Melt butter in measuring cup. Once melted add milk to butter, filling to the ½ cup line.
Unroll pie crust and place into a 9" pie dish. Transfer the pie filling into the dish. Unroll the other pie crust and place over the top. Roll the excess crust and seal by crimping with your fingers. Using a knife cut four slits in the center of the top.
Bake for 45 minutes. Once done, let the pie cool for 20 minutes. Cut into slices and serve.