Ingredients
- 1 batch pie crust or 1 box – 2 sheets – store‑bought pie crust
Filling base:
- ⅓ cup butter
- ½ cup flour
- 1 Tbs onion grated or finely chopped
- 1 Tbs chicken bouillon
- ⅛ tsp salt
- 1 ¾ cups water
- ⅔ cup milk
Add to filling base:
- 2 cups rotisserie chicken cubed
- 2 cups potatoes cubed and par-cooked
- 10 oz frozen peas and carrots
Method
- See notes for par‑cooking potatoes. Prepare a 9‑inch (deep dish preferred) pie tin with uncooked crust. Chill until ready to fill. Preheat oven to 425°F.
- In a large pot over medium heat melt butter. Sprinkle in and whisk flour until fully combined and a thick paste (roux) forms.
- Add minced onion, salt, and bouillon; whisk well.
- Whisk in water and milk. Increase heat to medium‑high; cook, stirring, until it comes to a boil and thickens.
- Stir in peas and carrots, chicken, celery, and par‑cooked potatoes.
- Pour filling into prepared crust. Top with a lattice or full sheet; cut vents if using a full top. Crimp edges well.
- Place on a cookie sheet and bake 40–50 minutes at 425°F, until the crust is golden brown and internal temp reaches 165°F. Tent with foil if browning too quickly.
- Rest 5–10 minutes before slicing.