1 package of pie crust (2-9 inch circles)
2 cups shredded chicken (I used rotisserie chicken)
1/4 cup butter
1/4 cup of flour
2 medium potatoes, cleaned and cubed
3 medium carrots, peeled and sliced
2 cups chicken broth
1/2 teaspoon dry thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen peas, thawed
Preheat the oven to 375 degrees F.
Place a medium pot of water on medium-high heat and bring to a boil.
Cube and dice potatoes and carrots at this time.
Place potatoes and carrots in the water and lower to medium heat and cook until soft.
At this time, shred the chicken and have that prepared.
When carrots and potatoes are cooked, strain and set aside.
At this time, place large pot on low.
Add butter and melt.
Bring to medium-low heat and add flour.
Stir until smooth.
Add the chicken broth, thyme, salt and pepper at this time and stir continuously.
Bring to medium-high heat and bring to a boil, stirring the entire time.
Keep stirring until it becomes thick, be careful not to burn.
Once it is thick, take off the heat and set aside.
Add chicken, potatoes, carrots and peas to the large pot and stir carefully, do not break the potatoes.
Place pie crust in a pie dish.
Pour mixture into pie dish.
Cover with second pie crust.
Make slits on the top.
Bake for 25-30 minutes.
Once browned on top, take out of the oven and let it sit for 15-20 minutes.
It is important to let it sit because if you cut into it too soon, it will not have time to set. It will still be warm hot, don’t worry.
Adapted from livecrafteat.com