Molly and Kelsey, you don't know what you're missing!
3 celery stalks
3 medium carrots, peeled
1 large onion
4 T. (1/2 stick) butter
1/2 c. frozen peas
2 c. cooked chicken
1 c. all-purpose flour
2 c. chicken broth
1 chicken bouillon cube
1/4 c. white wine (optional)
1 c. heavy cream
1 t. thyme
1 t. kosher salt, or more to taste
black pepper to taste
pie crust (This link goes to a recipe for Mom's pie crust. I used Pioneer Woman's pie crust recipe, but they are very similar...)
Preheat oven to 400 degrees. Begin by finely dicing the vegetables.
Sprinkle the flour evenly over the vegetables and chicken and stir to combine. Cook for a couple of minutes, stirring gently. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine, if using. Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with thyme, salt, and pepper. Remove from heat. Taste and adjust the seasonings as needed.
Pour the chicken into a deep pie pan or small casserole dish. (This made enough for me to fill two pie plates, so I made two and then covered one and froze it for later.)
Roll out the crust so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal.
Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
You can't believe how delicious this is! The filling is so creamy and savory. I loved it!