A comforting and hearty chicken pot pie with a flaky crust and a creamy filling, perfect for family dinners.
Preheat your oven to 425°F.
Ensure the oven is fully preheated to achieve a golden crust.
In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Cook for 15 minutes, then drain and set aside.
Cut the chicken and vegetables into similar-sized pieces for even cooking.
In the same saucepan, melt the butter over medium heat. Add the onions and cook until softened. Stir in the flour, salt, pepper, and thyme to create a roux.
Stir constantly to prevent the roux from burning.
Gradually whisk in the chicken broth and milk. Simmer until the mixture thickens, then remove from heat.
Simmer gently to avoid curdling the milk.
Place one pie crust in a pie dish. Add the chicken and vegetable mixture, then pour the sauce over the top. Cover with the second pie crust, sealing the edges and cutting slits for steam.
Crimp the edges of the crust for a decorative touch.
Brush the top crust with milk and bake in the preheated oven for 30-35 minutes, or until golden brown. Let cool for 10 minutes before serving.
Place the pie dish on a baking sheet to catch any drips.
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