2 9-inch rolled pie crusts at room temperature
6 tablespoons butter
6 tablespoons flour
1 ½ cups lactose free whole milk
1 ½ cups chicken broth
¼ teaspoon thyme
a pinch of rosemary
Salt and pepper to taste
2 or 3 cups shredded rotisserie chicken
½ cup frozen peas, thawed
½ cup frozen carrots, thawed
Preheat the oven to 425°.
In a 8-inch pie pan unroll one pie crust and crimp the edges. Line the pie crust with parchment and fill with pie weights or dry beans. Bake at 425° for 6 minutes. Remove the pie weights or beans and parchment. Shield the edges with a pie crust shield or aluminum foil and bake for 2 more minutes.
While the crust is baking, melt the butter in a saucepan, stir in the flour and cook for 2 minutes stirring constantly. Add the broth, milk, thyme, rosemary, salt and pepper. Continue cooking for 5 minutes or until thickened and smooth.
In a bowl toss the chicken, peas and carrots to mix. Put the chicken and vegetables in the baked pie crust. Evenly cover with the sauce. Place the remaining pie crust over the chicken, vegetables and sauce. Crimp the edges and make 5 or 6 slits to vent. Place the pie crust shield over the pie (or shield the edges with aluminum foil) and place in an aluminum foil lined baking sheet. Bake for 25 – 30 minutes until the crust is browned. Serves 4-6.
