• prep: 20 min
• cook: 30 min
• total: 50 min

servings:

Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often. Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream or half & half, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes. Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.* Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape. Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven. Cool for 15-30 minutes before slicing and serving.**

• 4 tablespoons unsalted butter
• 1 lb. boneless skinless chicken breast (-cut into small bite size pieces)
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup chopped yellow onion
• 1 cup diced potatoes
• 1 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream or half & half
• 1 cup chicken broth
• 1/2 cup frozen peas
• 2 tablespoons minced fresh flat-leaf parsley
• 2 (1 top and 1 bottom) unbaked pie crusts ((could use pre-made refrigerated - 1 box))

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