Add the diced potato and thyme and simmer until the sauce has thickened and the potatoes are tender, about 8-10 minutes. Remove from heat and add 3-4 cups of the shredded chicken, the thawed peas and carrots, and stir to mix thoroughly.
9 Transfer the filling to a dough-lined pie plate. Loosely roll the top dough around a rolling pin to pick it up and unroll it over the filling. Using a pair of kitchen shears, trim the dough to 1/2" overhang beyond the lip of the pie plate. Pinch the overhang edges firmly together and fold the overhang under itself leaving the edge of the dough even with the edge of the lip of the pie plate. Crimp the dough evenly around the circumference of the pie using your fingers. Cut four 3-4" slits in the top crust to vent and brush the top crust with beaten egg.
10 Place pie plate on rimmed baking sheet. Bake until crust begins to look golden brown, about 20 minutes. Reduce oven heat to 375°F, rotate baking sheet, and continue baking until crust reaches a deep, golden brown, about an additional 15 minutes. Transfer to wire rack, and allow to cool for a minimum of 45 minutes before serving.
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 6.84g35%
- Cholesterol 38mg13%
- Sodium 373mg16%
- Potassium 195mg6%
- Total Carbohydrate 20.12g7%
- Dietary Fiber 2g8%
- Sugars 1.62g
- Protein 10.82g22%
- Vitamin C 6.1 mg
- Calcium 50 mg
- Iron 1.71 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The pie may seem loose when it comes out of the oven. It will firm up as it cools. As a time saver, you may substitute a pre-cooked rotisserie chicken from your local grocery store instead of roasting one at home.