- 2 split chicken breasts (or about 2 pounds chopped chicken)
- 2 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 onion, diced
- 1 (12oz) bag frozen peas and carrots
- 1/2 teaspoon salt
- Freshly cracked pepper, to taste
- Pinch of freshly grated nutmeg (optional)
- 1 single pie crust
- 2 tablespoons beaten egg to glaze the top of crust (optional)
- Set oven rack to lower position and pre-heat oven to 350-F.
- If using rotisserie chicken, skip to step 4.
- In a medium saucepan, heat oil over medium high heat. Add chicken and brown on both sides. Add chicken broth; Cover and cook until chicken is cooked through. Remove the chicken and pour broth into another bowl. Shred the chicken.
- In the now empty saucepan, melt the butter.
- Add onion and cook until softened, approximately 7 minutes.
- Add flour and stir until well incorporated.
- Add chicken broth, one ladle at a time, and whisk until fully incorporated.
- Add nutmeg. Taste for salt and pepper. Allow the sauce to thicken.
- Add bag of frozen peas and carrots; cook until the vegetables are softened, about 2-3 minutes.
- Add the shredded chicken.
- Pour the mixture into pie dish. Cover with the pie crust. Brush the top with the egg and cut a few slits to allow the steam to escape.
- Bake for 25-30 minutes, or until golden brown.
- Allow to cool for 20 minutes.