Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large skillet over medium heat, melt 1/2 cup of unsalted butter. Add 1 cup of chopped onion, 1/2 cup of chopped celery, and 1/2 cup of chopped carrots. Cook until the vegetables are soft, about 5-7 minutes.
3. Stir in 1/3 cup of all-purpose flour, cooking for another 2 minutes until well combined.
4. Gradually whisk in 1 3/4 cups of chicken broth and 1 cup of milk. Continue to stir until the mixture is thickened and bubbly.
5. Add 2 cups of cooked, shredded chicken, 1 cup of frozen peas, 1 teaspoon of dried thyme, and 1 teaspoon of salt. Mix well and remove from heat.
6. Roll out 1 package of refrigerated pie crusts. Place one crust in the bottom of a 9-inch pie pan.
7. Pour the chicken filling into the pie crust, spreading it evenly.
8. Cover with the second pie crust, sealing the edges and cutting slits in the top to allow steam to escape.
9. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
10. Let the pie cool for 10 minutes before slicing and serving.