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“This is a delicious and savory pie, chock full of tender chicken and vegetables. It's also easy to prepare. You can make it even easier by starting with cooked chicken and skipping steps 1 and 2. You can easily change the vegetable combinations. Use a combination of your favorites, such as corn and diced red pepper or cut green beans and sliced button mushrooms.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 425 degrees; place the chicken in a large saucepan; add enough cool water to cover.
  2. Bring to a boil, reduce heat and simmer until just cooked through, about 10 minutes.
  3. Drain the chicken; let cool.
  4. Shred the chicken using 2 forks.
  5. Meanwhile, fit one pie crust into a 9-inch pie plate; set aside.
  6. Roll out the remaining pie crust on a lightly floured surface.
  7. Cut the crust into 1/2-inch wide strips with a pastry wheel; set aside.
  8. Melt the butter in a large saucepan over medium heat.
  9. Add the onion and cook, stirring, for 3 minutes.
  10. Whisk in the flour and thyme; cook, stirring, for 2 minutes.
  11. Add the broth and cream; whisk until thickened, 3-4 minutes longer.
  12. Remove from heat; stir in shredded chicken, frozen peas and carrots, salt and pepper.
  13. Spoon the filling into the prepared pie plate.
  14. Arrange 6 of the pie crust strips in the same direction on top of the pie; twisting dough.
  15. Arrange the remaining strips, crosswise on the top; fold the edges under and crimp edge to seal.
  16. Beat the egg yolk and water.
  17. Brush the pastry with the egg mixture; place the pie on a baking sheet (you may want to cover crust edges with aluminum foil to prevent burning).
  18. Bake the pie until the crust is golden and filling is bubbly, about 45 minutes.
  19. Let stand for 10 minutes before serving.

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