Easy Chicken Pot Pie

• 4 tbsp butter
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 3/4 cup milk
• 1 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 3 cups shredded cooked chicken (a rotisserie chicken works great)
• 1 cup frozen peas
• 1 refrigerated pie crust (from a 2-crust box)
• 1 egg, beaten (optional, for a shiny top)

1. 1Heat the oven to 400°F.
2. 2Melt the butter in a large skillet over medium heat. Cook the onion, carrots and celery until slightly soft, about 6 minutes.
3. 3Sprinkle in the flour and stir for 1 minute. Slowly stir in the broth and milk and simmer, stirring, until thick, about 3 minutes. Season with the salt, thyme and pepper.
4. 4Stir in the chicken and peas, then pour into a deep 9-inch pie dish (or keep it in an oven-safe skillet).
5. 5Lay the crust over the top, tuck or crimp the edges, and cut 4 small slits in the center. Brush with beaten egg, if using.
6. 6Set on a baking sheet to catch drips and bake 25–30 minutes, until the crust is deep golden and the filling bubbles. Rest 10 minutes before serving.

Tap a step to mark it done.