Ingredients
2pieHomemade Crust
2tbspunsalted butter
⅓cuponion,chopped
2tspgarlic,minced
1cupcarrots,(about 2 carrots), sliced
¾cupcelery,(about 1-2 stalks), slices
¼cupall-purpose flour
1½tspdried thyme
1tspsalt
½tspblack pepper
2cupschicken broth,(about 1 standard can), regular or reduced sodium
½cupmilk,whole milk for creamy gravy
2cupsvegetables
3cupschicken or turkey,cooked shredded or cubed
1large egg,beaten with 1 tbsp milk
Preparation
Heat the butter in a 10 to 12-inch oven-safe skillet over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes as the veggies let off some juices and become soft. Add flour, thyme, salt, and pepper. Stir and cook for about 3 minutes.
Pour in the chicken broth and milk. Bring to a boil, reduce heat to low and allow to simmer for about 5 minutes. Gravy will thicken. Stir in the vegetables and chicken/turkey. Cook for about 1 minute. Remove from heat and allow to slightly cool for about 10 minutes (and up to 1 day– cover and store in the refrigerator).
Preheat oven to 375 degrees F.
On a floured work surface, roll out one of the discs of chilled dough*.
Turn the dough about a quarter turn after every few rolls until the dough is 12-inch in diameter. If the skillet is 12 inches, roll out the pie dough to about 13 inches so it fits. Carefully lay the dough over the filling. Cut slits in the top to form steam vents. Crimp or flute the edges to seal. Lightly brush the top of the pie crust with the egg wash.
Bake for about 30 to 40 minutes or until the top of the crust is golden brown. After the first 20 minutes of bake time, place a pie crust shield on top of the skillet to prevent the edges of the crust from burning (optional).
Remove from the oven and allow to cool for about 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
