PREPARATION:
1 – Start by preheating the oven to 375 degrees Fahrenheit (190 degrees Celsius). Melt the butter in a large saucepan over medium heat. Add the carrots, potatoes, celery, and onions in diced form. Approximately 5-7 minutes, or until the vegetables begin to become tender.
2 – Sprinkle all-purpose flour over the sautéed vegetables and mix thoroughly to incorporate. Allow the flour to simmer for an additional 1 to 2 minutes, without allowing it to caramelize.
3 – Slowly pour in the chicken broth while continuously whisking to prevent clots. Then, stir in the milk or heavy cream until the mixture becomes viscous and homogeneous.
4 – Add the dried thyme and season the filling to taste with salt and pepper. Mix in the diced chicken and frozen peas until everything is evenly distributed. Allow the mixture to continue simmering for a few minutes to ensure that the flavors combine.
5 – One of the pie crusts should be rolled out and placed in a 9-inch pie dish or a similar-sized casserole dish. Remove any superfluous dough from the edges. Spread the prepared chicken and vegetable filling uniformly across the pie pastry.
I’ve tried this recipe multiple times and can never get enough of the sauce
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