If you have the time, and want to go 100% from scratch, you can make your own pie crust. I took a shortcut by using frozen pie crusts and rolled biscuit dough for the top crust. Either way, you can’t go wrong with one of the kings of comfort food!
- Pulled Chicken (roast a whole chicken or just parts, use a rotisserie chicken, poach some breasts)
- Peas and Carrots (frozen works great)
- Chicken Stock
- Milk and/or Cream
- Butter and Flour
- Fresh Thyme, Salt, and Pepper
- Pie Crusts (see above for options)
Step 1 – Make a Roux
This is equal parts flour and butter. Whisk gently over medium heat until it browns and gets clumpy. I add a little salt and pepper for flavoring.
Step 2 – Finish the Filling
Add milk and/or cream to your roux (depending on how thick and rich you want it). Stay at medium heat, but drop down to a low simmer. Add the veges, season with salt, pepper, and fresh thyme. You will know it is done when the veges are slightly tender and the gravy is thick.
Step 3 – Crusts and Assembly
While your gravy is simmering, get ready for your top crust. I “cheated” with pre-made shells for the bottom crust, so that was easy. For the top crust, I laid out the biscuit dough and whisked an egg up. The top of the crusts are brushed with this “egg wash” to achieve a brown, shiny top.
Ladle your chicken/gravy mixture into your bottom crusts, add the top crusts and brush with egg wash.
Step 4 – Bake and Eat!
Bake at 350 degrees for about 25 minutes. Keep an eye on it, because once the top crust gets nice and brown, it is done. Remember that the chicken/gravy mixture is already cooked so you are just getting the crusts cooked and bringing it all together. If you can handle it, let it set for 5-10 minutes before cutting and serving.