Ingredients Jump to Instructions ↓

  1. 2 crust pie

  2. 1/4 cup butter

  3. 1/4 cup flour

  4. 1/4 tsp. pepper

  5. 1 tsp. dried thyme leaves

  6. 1/2 cup chicken broth

  7. 3/4 cup milk

  8. 1 cup shredded Colby cheese

  9. 1/4 cup grated Parmesan cheese

  10. 2 cups chopped cooked turkey or chicken

  11. 9 oz. pkg. frozen broccoli florets, thawed and drained

  12. 1 cup baby frozen peas, thawed

  13. 1/4 cup chopped green onion

Instructions Jump to Ingredients ↑

  1. 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.

  2. servings


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