Chicken Pot Pie

• 3 cup cooked chicken breast (shredded or cubed)
• 4 tbsp butter
• 1 onion (diced)
• 3 celery (stalks, sliced)
• 3 carrots (diced)
• 1 cup frozen peas
• ⅓ cup all-purpose flour
• 2 cup chicken broth
• ¾ cup heavy cream
• 1 tsp salt and pepper (to taste)
• ½ tsp thyme (dried)
• 2 refrigerated pie crusts

How to Make It

1. 1

   Preheat oven to 425°F. Melt butter in a large skillet over medium heat. Sauté onion, celery, and carrots until softened, about 8 minutes.

2. 2

   Whisk in flour and cook 1 minute. Gradually add broth and cream, stirring constantly until thickened.

3. 3

   Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.

4. 4

   Fit one pie crust into a 9-inch deep-dish pie plate. Pour in filling.

5. 5

   Top with second crust, crimp edges to seal, and cut several vents in the top.

6. 6

   Bake 30-35 minutes until crust is deep golden brown. Cool 10 minutes before serving.