• 1 1/2 Cups diced potatoes
  • 1 Cup diced carrots
  • 1/2 tsp. salt
  • 1 Tbsp. olive oil
  • 1 1/2 Cups boneless skinless chicken breast, cubed
  • 1 Cup diced celery
  • 1 Cup chopped onion
  • 2 tsp. Cajun seasoning
  • 3 Tbsp. butter
  • 1/3 Cup all-purpose flour
  • 2 Cups chicken broth
  • 1 Tbsp. snipped chives, plus more for topping
  • 2 Tbsp. chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/2 Cup frozen peas, thawed
  • 1/2 tsp. salt
  • 1/2 tsp. pepper or more to taste
  • 1 refrigerated pie crust
  • 1 egg whisked with 1 Tablespoon water


Put potatoes and carrots in a medium saucepan; cover with water and add about 1/2 tsp. of salt. Cover the pan and bring to a boil over medium heat. Reduce heat to low and cook for about 8-10 minutes, or just until tender. Drain and set aside.In a saute pan or skillet, heat olive oil over medium heat. Saute chicken with celery, onion, and Cajun seasoning, stirring, until chicken is cooked through. Transfer chicken to a bowl and set aside.In the same saute pan or skillet, melt butter over medium-low heat. Add flour and cook, stirring, until well blended and bubbly. Stir in chicken broth and continue cooking, stirring, until thickened and simmering. Add the potatoes, carrots, and chicken mixture, along with chives, parsley, thyme, and peas. Taste and add salt and pepper, as needed.

Heat oven to 350.
Grease pie plate. Roll out pastry to fit the pie plate. Spoon chicken and vegetables into the prepared baking dish and fit the pastry over the filling. Brush gently with the egg mixture and cut several 1 to 2-inch slits over the top to let steam escape. Snip more chives over the top of the crust.
Bake for 25-30 minutes or until golden brown and filling is bubbly.
Serves 6.