Ingredients

Scale

2 cups cooked, shredded chicken

1 cup frozen peas and carrots

½ cup frozen corn

1 small onion, diced

2 cloves garlic, minced

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 ½ cups chicken broth

1 cup heavy cream or whole milk

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon dried thyme

1 refrigerated pie crust or 1 can (8-count) refrigerated biscuit dough

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a large skillet, melt butter over medium heat. Add diced onion and garlic, sautéing for 2-3 minutes until soft.

Sprinkle in the flour and whisk constantly for 1 minute to create a roux. Slowly pour in chicken broth and heavy cream, stirring until thickened.

Add salt, black pepper, garlic powder, and dried thyme. Stir in shredded chicken, peas and carrots, and corn. Let simmer for 2-3 minutes.

Pour the mixture into the prepared baking dish. If using pie crust, roll it out and place it over the filling, crimping the edges. If using biscuits, place them evenly over the top.

Bake for 25-30 minutes until golden brown and bubbly. Let cool for 5 minutes before serving.