By Scott Lang
killerstacos
Store-bought or homemade pie dough for a single 9-inch pie 3 tablespoons unsalted butter 3 carrots, peeled and chopped 3 stalks celery, chopped 1 yellow onion, diced 1/4 cup all-purpose flour 3 cups low-sodium chicken broth 3 cups cubed or shredded cooked chicken
1 cup frozen sweet peas 1 cup frozen yellow corn kernels 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme) Salt and black pepper
Heat your oven to 400°F.
In a large skillet, melt the butter over medium heat. Add the carrots, celery and onion. Sauté for 5-7 minutes until the vegetables soften.
Stir the flour into the vegetables. Cook for 1 minute more.
While whisking, slowly pour in the chicken broth. Bring to a simmer and cook for 5-10 minutes, until thick.
Stir in the chicken, peas, corn, thyme, and salt and pepper to taste. Cook for 5 minutes more.
Transfer the filling to the pie dough in a 9-inch deep dish pie pan. Cover the filling with the top crust, sealing and crimping the edges. Cut a few slits in the top crust.
Bake for 30-35 minutes, or until golden brown.
Allow to cool for 15 minutes before slicing and serving.