Description
This healthy, low-carb version of a cosy, comfort food classic has only 15 grams of carbs per serving. You need just one-pan to make this savory meat pie full of chicken, peas and carrots in buttery gravy, topped with an old-fashioned, flaky pie crust baked until golden-brown. It’s easy to make, easy to cleanup, and ready to serve in 30 minutes.
Ingredients
3 tablespoons butter
1/3 cup onions, chopped
1/3 cup celery, sliced thin
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
4 cups cooked chicken meat, shredded or chopped into bite-sized pieces
2/3 cup frozen peas and carrots
1 egg
1 tablespoon heavy cream
1 pre-made 9” pie crust
Instructions
Preheat oven to 450°F.
In an oven-safe skillet melt butter over medium-high heat. Sauté onions and celery for 2 minutes. Add flour, salt and pepper. Stir constantly for about 3 minutes while roux bubbles and foams. Whisk in chicken broth and bring to a boil whisking constantly for 1 minute as sauce thickens. Fold in chicken meat. Mix to combine and coat with gravy. Bring to a boil. Remove from heat. Spread frozen peas and carrots over top of filling.
Beat together egg and cream. Lay pie crust over filling in the skillet. Be careful not to touch the hot skillet with your hands. Press sides of crust into sides of pan. Crimp sides with a fork to make a decorative crust. Press the fork tines gently into the dough along the sides of the pan to make a forked edge. Brush the crust with about a tablespoon of egg wash. Use just enough egg wash to evenly coat the entire crust. Place skillet on a baking sheet to catch any drips.
Bake on the middle rack of a 450°F oven for a minimum of 20 minutes or until egg wash is cooked through and golden brown. If you have more time, you can turn down the heat to 325°F and keep the pie in the oven to cook for up to an hour for a crisper crust and for the flavors to develop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: bake
- Cuisine: American