A delightful twist on the classic chicken pot pie, featuring a rich and creamy filling with a flaky crust.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
In a saucepan, melt the butter over medium heat, then stir in the flour to create a roux.
Cook the roux until it turns a light golden color for a richer flavor.
Gradually whisk in the milk, cooking until the mixture thickens.
Keep stirring to avoid lumps in the sauce.
Add the chicken, carrots, celery, onion, thyme, salt, and pepper to the sauce, mixing well.
Taste the filling and adjust the seasoning if necessary.
Place one pie crust into the pie dish, pressing it against the sides.
Prick the bottom crust with a fork to prevent bubbling.
Pour the filling into the prepared pie crust.
Spread the filling evenly for consistent baking.
Cover with the second pie crust, sealing the edges and cutting slits on top.
Crimp the edges with a fork for a decorative touch.
Bake the pie in the preheated oven for 40 minutes, or until golden brown.
Check the pie halfway through and cover the edges with foil if they brown too quickly.
Let the pie cool for 10 minutes before serving.
Cooling allows the filling to set, making it easier to slice.
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