Classic Chicken Pot Pie

Ingredients

• 1 lb boneless, skinless chicken breast
• ½ cup unsalted butter
• 1 yellow onion
• 1 cup carrots
• ½ cup celery
• ½ cup all-purpose flour
• 2 cup chicken broth
• ½ cup milk
• ½ cup frozen peas
• ½ cup frozen corn
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 2 pie crusts

Steps

1. Preheat oven to 400°F (200°C). Cut chicken into 1/2-inch cubes.
2. Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
3. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth, then bring to a simmer, stirring constantly, until thickened.
4. Add cubed chicken, peas, corn, salt, pepper, and thyme to the skillet. Cook for 5-7 minutes, until chicken is cooked through.
5. Pour the chicken and vegetable mixture into a 9-inch pie dish.
6. Place one pie crust over the filling. Cut the second pie crust into strips and create a lattice top, or simply place it on top, crimping the edges. Cut a few slits in the top crust.
7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before serving.