Chicken Pot Pie with a Flaky Crust

Directions:

Preheat the oven to 425°F (220°C).

In a large skillet, melt butter over medium heat and sauté the onions, carrots, and celery until softened.

Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth and cream to make a smooth sauce.

Add the cooked chicken, peas, salt, pepper, and thyme to the sauce, stirring to combine.

Roll out the bottom pie crust and fit it into a 9-inch pie dish.

Pour the chicken mixture into the pie crust.

Cover with the top crust, seal the edges, and cut small slits in the top to vent.

Bake for 30-35 minutes, or until the crust is golden brown.

Let it cool for 5-10 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 480 kcal | Servings: 6 servings