Classic Chicken Pot Pie by Thebritishcookingguy

Ingredients

• 2 cup cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1 cup frozen corn
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cup chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sheets refrigerated pie crust

Instructions

1. Preheat your oven to 400°F (200°C).
2. Melt the butter in a large skillet over medium heat, then whisk in the flour and cook for 2 minutes until golden.
3. Gradually add the chicken broth and heavy cream, whisking constantly until the sauce thickens, about 5 minutes.
4. Stir in the shredded chicken, peas, carrots, corn, thyme, salt, and pepper until well combined, then remove from heat.
5. Line a 9-inch pie dish with one sheet of pie crust, pour in the chicken mixture, and top with the second crust.
6. Crimp the edges to seal and cut small slits in the top for steam to escape.
7. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling.