Chicken Pot Pie
Ingredients:
• 2 cups cooked chicken, shredded or diced
• 1 sheet refrigerated pie crust
• 1 cup frozen peas
• 1 cup carrots, diced
• ½ cup celery, diced
• ½ cup onion, chopped
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• ½ cup milk
• ½ tsp dried thyme
• ½ tsp garlic powder
• ½ tsp black pepper
• Salt, to taste
Method:
1. Preheat the oven to 400°F (200°C). Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, and cook for 5–7 minutes until softened.
2. Sprinkle in the flour and stir for 1–2 minutes. Gradually whisk in the chicken broth and milk until smooth and creamy.
3. Add the cooked chicken, peas, thyme, garlic powder, black pepper, and salt. Stir well and simmer for 3–5 minutes until the filling thickens.
4. Transfer the filling to a pie dish and cover with the pie crust. Press the edges to seal, then cut a few small slits in the top for steam to escape.
5. Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool for 5–10 minutes before serving. 
