Ingredients
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced onions
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 1 tsp black pepper
- 1 refrigerated pie crust
Instructions
Method: Indirect baking
- Set the EGG for indirect cooking at 375°F/191°C.
- In a pan, melt butter and sauté onions, carrots, and peas for 5 minutes.
- Stir in flour and cook for 1 minute.
- Add broth and cream, stirring until thickened.
- Mix in shredded chicken, salt, and pepper.
- Pour mixture into a baking dish and top with pie crust.
- Bake for 30-35 minutes until golden brown.
- Let cool before serving.
