chicken pot pie

Ingredients:

½ cup sliced celery

½ cup sliced baby carrots

½ cup chopped onion

2 tablespoons butter

¼ teaspoon dried thyme

2 tablespoons flour

2 cups chicken broth, more if needed

2 tablespoons heavy cream, optional

2 small grilled chicken breasts, or one large rotisserie chicken breast, thinly sliced or shredded 

½ cup thawed frozen baby peas

2 pie crust disks, made from a Trader Joe’s frozen pie crust

Directions:

Sauté the celery, onions and carrots in two tablespoons of butter until just tender. Add a quarter teaspoon of dried thyme and pinch of kosher salt and a few grinds of pepper. Add two tablespoons of flour and stir for a minute until almost golden.

Slowly add two cups of chicken broth, stirring over medium heat until the sauce thickens. Add the sliced cooked chicken and the thawed and drained peas. For a creamier taste, add two tablespoons of heavy cream. Taste for seasoning.

Spoon the filling into two 2-cup oven-safe souffle dishes. Place your filled souffle dishes on a foil covered rimmed baking. Top each with a thawed pie crust disk. Make several slits in the top.

Bake in a preheated 350-degree  ovenfor about 25 minutes or until the top is golden and the filling bubbling hot. 

Serves 2