Ingredients

• 4 tbsp. butter
• ½ c. finely diced onion
• ½ c. finely diced celery
• 1 c. Frozen peas & carrots
• 3 c. shredded cooked chicken or turkey
• ¼ c. flour
• 3 c. low-sodium chicken broth, plus more if
• needed
• Splash of white wine (optional)
• ¼ tsp. Paprika
• Salt and pepper, to taste
• ¼ c. half-and-half or cream
• 1 box pillsbury, unbaked pie crust
• 1 whole egg
• 2 tbsp. water

Directions

• 1. Preheat the oven to 375 degrees.
• 2. Melt the butter in a large pot over a medium-high heat, then add the onion, and celery and stir them around until the onions start to turn
• translucent, about 3 minutes.
• 3. Stir in the chicken and then sprinkle the flour over the top and stir it until it's all combined with the vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
• 4. Once it starts to thicken add the paprika, salt, and pepper.
• 5. Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat. Add frozen peas and carrots at this point.
• 6. In 2-quart pie dish press the pie dough to the bottom. Pour the filling and lay 2nd pie dough over the top of the filling. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
• 7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
• 8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Photos