A little effort goes a long way here. I use fresh veggies, because the flavors work so well together. The trick, I have found, is to saute those veggies together with butter, garlic, and thyme before the rest of this meal gets put together. I used to get all excited about making the crust from scratch, but honestly, it’s more cost effective to buy them- and they are perfect, so why not! Any veggies can be hidden in this yummy gravy! You should try dicing a sweet potato in here, it’s excellent! The veggie saute is the key. Don’t be intimidated by the process, the longest part of this is chopping your veggies small.
Also, I do not use a bottom crust, No one really notices it, it cuts carbs and saves money! My own children really just want that gravy! This meal is a winner every time!
Prep Time: 25 minutes
Cook time: 20-30 minutes
2-3 Cooked chicken breast
1/2 Cup celery
1/2 Cup onion
1/2 Cup potato
1/2 Cup carrots
You can use a frozen veggie mix if you’d like or add any veggies your family likes (or you want them to like, traditionally peas and corn are in this)
2 Tbsp garlic
4 Tbsp butter
1 tsp sea salt
4 Tbsp flour
2 tsp thyme
2 Cups milk
1 Cup chicken broth
1/2 Block of cream cheese (optional but delish!)
1 Deep dish pre-made pie crust (in a container, located in freezer section or the kind you unroll,located near cookie dough)
- Preheat oven to 385
- Chop all veggies and chicken into small dice. The smaller you cut the veggies, the faster they will become tender.
- Saute butter, garlic, veggies, salt and thyme for 10-15 minutes until slightly tender. Carrots and potatoes are the toughest of these veggies, check those! If using frozen or canned veggies then saute for 5-10 minutes until tender and seasoned!
- Add flour and saute for 3 minutes (this is a roux, the thickening agent.)
- Add milk, one cup at a time stirring to incorporate fully.
- Add chicken broth, stir until incorporated.
- Add cream cheese and stir until melted. Your sauce should be thickened and creamy.
- Taste and reseason with salt, pepper, and or thyme.
- Fill deep dish plate, or 9×9 baking dish with chicken and gravy mixture. If you have extra, put into a smaller baking dish and top with cheese! or put the mixture in a freezer bag and freeze for another time.
- Place pie crust on top, fold under and crimp edges, and cut several slits in the top of the crust so steam can escape.
- Bake for 30 minutes or until crust is browned. Voila!
TIP***When you have extra celery, cut into snack size pieces and place it in a cup filled just under halfway with water. Keep in fridge, this will keep your celery crisp and ready for snacking