This hearty chicken and vegetable pie is a comforting dish perfect for family dinners.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a golden crust.
In a large skillet, melt the butter over medium heat.
Use medium heat to prevent the butter from burning.
Add the flour to the melted butter and whisk until smooth.
Whisk continuously to avoid lumps.
Gradually pour in the chicken broth, whisking constantly, and cook until the mixture thickens.
Cook until the sauce coats the back of a spoon.
Stir in the chicken, carrots, celery, peas, thyme, salt, and pepper.
Mix well to ensure even distribution of ingredients.
Transfer the mixture to a baking dish and cover with the pie crust, sealing the edges.
Cut small slits in the crust to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Check the pie halfway through to ensure even browning.
Let the pie cool for 5 minutes before serving.
Cooling helps the filling set for easier serving.
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