Ingredients:

​

4 tablespoons unsalted butter

400 grams chicken breast 

2 medium carrots sliced

150 grams celery sliced

1 onion chopped

1 1/4 teaspoons salt

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme leaves

1/4 teaspoon ground black pepper

30 grams  flour

120 grams heavy cream

240 grams chicken broth

120 grams frozen peas

1 tablespoons minced fresh flat-leaf parsley

2 (1 top and 1 bottom) unbaked pie crusts 

 

How to:

Boil the chicken for 30 minutes in water, when done shred the chicken with two forks.

​

Preheat oven to 200 Celsius or 400 degrees.

​

Add the butter to a large pot over medium heat. Once the butter is melted, add the carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 5 minutes.

​

Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.

​

Add the shredded chicken. Then remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.

​

Fit one pie crust into a 20 cm pie plate. Pock some holes in the bottom with a fork. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together with a fork. Cut 3-4 slits in the top crust to allow steam to escape.

​

Place the filled pie plate on a baking sheet. Bake for 30 minutes or until golden on the top.

Cool for 15-30 minutes before slicing and serving.