Ingredients:

For the filling:

• 2 cups cooked chicken, diced or shredded
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 tsp dried thyme
• Salt and pepper, to taste

For the crust:

• 1 package of store-bought pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Instructions:

• Preheat your oven to 375°F (190°C).
• In a large skillet, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened, about 5-7 minutes.
• Add the minced garlic and cook for an additional 1 minute, until fragrant.
• Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
• Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens, about 5-7 minutes.
• Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper. Remove the skillet from heat and set aside.
• Roll out one pie crust and line the bottom of a 9-inch pie dish with it. Pour the chicken filling into the pie crust.
• Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
• Brush the top of the pie crust with beaten egg to create a golden-brown finish.
• Using a sharp knife, make several small slits in the top crust to allow steam to escape during baking.
• Place the pie dish on a baking sheet (to catch any drips) and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
• Allow the Homemade Chicken Pot Pie to cool for 10-15 minutes before serving.
• Slice and serve warm, and enjoy the delicious homemade goodness!