Flaky, butter-kissed crust surrounds tender chicken and vibrant veggies in a rich, creamy sauce.
Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 inch pie plate with cooking spray. Set aside.
Melt butter in a large pot over medium heat. Add carrots, celery and corn and cook until vegetables begin to soften, about 5 minutes.
Sprinkle flour over vegetables and stir vigorously to coat, creating a roux.
Gradually pour in broth, stirring continuously to avoid lumps. Add chicken, peas, heavy cream, Parmesan cheese, salt and pepper. Cook until mixture thickens, about 6-8 minutes.
Pour filling into prepared baking dish. Cover with pie dough and seal edges. With a sharp knife, cut a few slits in dough to allow steam to escape.
Bake until crust is golden-brown and crisp, about 35-40 minutes.
Cool at least 10 minutes before serving.
Ingredients
Directions
Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9 inch pie plate with cooking spray. Set aside.
Melt butter in a large pot over medium heat. Add carrots, celery and corn and cook until vegetables begin to soften, about 5 minutes.
Sprinkle flour over vegetables and stir vigorously to coat, creating a roux.
Gradually pour in broth, stirring continuously to avoid lumps. Add chicken, peas, heavy cream, Parmesan cheese, salt and pepper. Cook until mixture thickens, about 6-8 minutes.
Pour filling into prepared baking dish. Cover with pie dough and seal edges. With a sharp knife, cut a few slits in dough to allow steam to escape.
Bake until crust is golden-brown and crisp, about 35-40 minutes.
Cool at least 10 minutes before serving.
