Sunday Chicken Pot Pie

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 cup carrots
• 1 cup frozen peas
• 1/2 cup celery
• 1/3 cup butter
• 1/3 cup onion
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 9-inch pie crusts

Steps

1. 1Heat the oven to 425°F.
2. 2Put the chicken, carrots, peas, and celery in a pot, cover with water, and boil for 15 minutes. Drain and set aside.
3. 3In the same pot, melt the butter and cook the onion 5 to 7 minutes until soft. Stir in the flour, salt, pepper, and thyme to make a paste.
4. 4Slowly whisk in the broth, then the milk. Simmer 5 to 10 minutes, stirring, until the gravy is thick enough to coat a spoon.
5. 5Fold the chicken and vegetables into the gravy.
6. 6Fit one crust into a 9-inch pie plate, pour in the filling, and lay the second crust on top. Pinch the edges shut and cut a few slits in the top so steam can escape.
7. 7Bake 30 to 35 minutes, until the crust is golden and the filling bubbles through the vents. If the edges brown too fast, shield them with strips of foil.
8. 8Let the pie stand 10 minutes before cutting so the filling thickens up.