Chicken Pot Pie

1 pie crust
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups chicken, light and dark, diced or shredded
1/4 cup flour
2 cups low-sodium chicken broth
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped (can also use dried)
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent.

Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken broth, stirring constantly. Pour in cream. (May add frozen peas at this point if you’d like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste, and fresh or dried thyme to taste.
Pour mixture into a casserole dish (9X9 square) or deep pie plate.

Roll out crust so that it’s about 1 inch larger than the pan you’re using (or use a storebought refrigerated crust).
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vent slits (8-10) in the top of the crust.

Bake for 30 minutes or until very golden and bubbly.  Allow to cool for at least 7-10 minutes before serving.