Ingredients

1 1/2 cups chicken diced and cooked
1 pie crust
1 Tbsp olive oil
1/4 cup onion diced
2 carrots peeled and diced
1 rib celery diced
1 Tbsp butter
2 Tbsp flour
1 1/2 cups chicken broth
1/4 cup milk
1/4 tsp soy sauce
1/2 tsp lemon juice
1 tsp parsley dried
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/4 tsp garlic powder

Instructions

Preheat oven 400 degrees F.
Place pie crust into loaf pan, with edges of pie crust hanging over the edges.
Heat oil in a pan and sauté carrot, onions and celery until fork tender. Remove from pan
Add butter and melt. Add in flour and stir to create a paste or roux.
Add in chicken broth and milk. Whisk to combine.
Bring to a low boil and allow to boil gently until it begins to thicken.
Add in soy sauce, lemon juice and seasonings.
Add in veggies and cooked chicken. Stir to combine and heat through.
Pour into pastry lined loaf pan. Fold pastry over the top of filling.
Bake for 12-15 minutes or until golden brown.

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