Submitted by North Star Cafe
- 4 Tbsp unsalted butter
- 1 lb boneless, skinless chicken breast, cut into small bite-size pieces
- 1 C sliced carrots
- ½ C sliced celery
- ½ C chopped yellow onion
- 1 ¼ tsp salt
- ½ tsp garlic powder
- 3 tsp fresh thyme leaves, or 1 tsp dried
- ¼ tsp ground black pepper
- ¼ C all-purpose flour
- ½ C heavy cream
- 1 C chicken broth
- ½ C frozen peas
- 3 Tbsp fresh flat-leaf parsley, minced
- Flat pie dough for crust
In large skillet over medium heat, melt butter and add chicken, carrots, celery, onion, salt, garlic powder, thyme and pepper. Saute for 6-8 minutes, until chicken is cooked, stirring often.
Add flour. Stir well until fully incorporated. Slowly stir in cream, then add chicken broth. Cook until you see a bubbling effect, and the chicken and vegetable mixture is thick, stirring often for 3-4 minutes.
Remove from heat. Stir in peas and parsley. Spread out to cool for 15–30 minutes before filling the baking pan, so your crust isn’t soggy.
Spoon mixture into 9×13-inch pan and lay pie dough over the top. Bake at 350° for approximately 45–50 minutes. If crust starts to get too brown, lay foil over it, but don’t seal. Let cool for 15–30 minutes before serving. Serves 8.