Chicken Pot Pie

Today's recipe was inspired by multiple pot pie recipes across the Internet. I know making pot pie isn't rocket science, so I decided to try my own combo of ingredients:

1 pie crust (I made mine from scratch using Martha Stewart's recipe)

1 lb of cooked, shredded chicken (I baked breast filets in prep)

3 small potatoes, peeled, diced, and steamed or boiled

1 onion, chopped

2-4 carrots (depending on size), diced

1 cup frozen peas, thawed

1 1/2 cups of chicken broth

1 1/2 cups of whole milk

3 tbsp butter

1 tbsp flour

1 tsp fresh thyme 

1 tsp white pepper

1 tsp ground black pepper

salt to taste

In a large sauce pan, sautée chopped onion and carrots until vegetables are soft and onions are browned.

Add butter, melt and mix, and then add 1 tbsp flour and spices. Pour in chicken broth and milk. Bring to a nice simmer, and stir about five minutes until thicker. Then add peas and potatoes, stir another five minutes until your broth is nice and thick.

Then add your shredded chicken. Give it a minute to simmer in the yummy mixture, then pour it into your pie crust. Don't forget to slit the pie crust topping to let the pie breathe!

Delicious, flaky crust and delicious, creamy filling - I was pretty happy with how this came out! If I'd change anything, it would be to use half and half instead of milk to make it even creamier.