You can use refrigerated pie crusts for this recipe, or make your own. This recipe is a great use for leftover chicken or turkey.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- pie crust for 2 crust pie
- 1/4 cup butter
- 1/4 cup flour
- 1/4 tsp. pepper
- 1 tsp. dried thyme leaves
- 1/2 cup chicken broth
- 3/4 cup milk
- 1 cup shredded Colby cheese
- 1/4 cup grated Parmesan cheese
- 2 cups chopped cooked turkey or chicken
- 9 oz. pkg. frozen broccoli florets, thawed and drained
- 1 cup baby frozen peas, thawed
- 1/4 cup chopped green onion
Preparation:
Preheat oven to 425 degrees F. Line 9" pie pan with one of the pie crusts and set aside.Melt butter in medium saucepan and add flour and pepper. Cook until this roux is bubbly, stirring constantly. Add broth and milk, stirring constantly until mixture boils and thickens. Add cheese and stir until combined. Remove from heat and add chicken, broccoli, peas, and onion. Pour into bottom crust. Top with second crust, cutting slits in top crust for steam to escape.
Bake at 425 degrees F for 30-40 minutes until crust is golden brown and filling bubbles. Let stand 10 minutes before serving. 6 servings
