# What you'll need:
→ Poultry
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
→ Sauce
07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme (optional)
→ Pastry
14 - 1 sheet store-bought or homemade pie crust, thawed if frozen
15 - 1 egg, beaten (for egg wash)
# Directions:
01 - Preheat the oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in flour and cook for 1 to 2 minutes to form a roux.
04 - Gradually whisk in chicken broth and milk, stirring constantly until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
05 - Add salt, pepper, thyme if using, cooked chicken, and peas. Stir to combine and simmer for 2 minutes. Remove from heat.
06 - Pour filling into a 9-inch pie dish. Roll out pie crust and cover filling. Trim excess, seal edges, and cut small slits on top to allow steam to escape.
07 - Brush the crust with beaten egg to promote browning.
08 - Bake for 30 to 35 minutes until the crust is golden brown.
09 - Allow to rest for 10 minutes before slicing and serving.
