# Ingredient List:
→ Proteins
01 - 3 cups cooked chicken breast, diced (rotisserie chicken preferred)
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 cup potatoes, peeled and diced
06 - 1/2 cup yellow onion, diced
→ Sauce
07 - 1/3 cup unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
→ Topping
14 - 1 sheet puff pastry or 1 prepared pie crust
15 - 1 egg, beaten (for egg wash)
# Directions:
01 - Set oven to 400°F (200°C).
02 - In a large skillet over medium heat, melt butter and add onions, carrots, celery, and potatoes. Cook for 5 to 6 minutes until vegetables soften.
03 - Stir in flour and cook for 1 to 2 minutes, forming a roux.
04 - Gradually whisk in chicken broth and milk. Stir continuously until sauce thickens, about 3 to 5 minutes.
05 - Stir in salt, pepper, thyme, cooked chicken, and peas. Simmer for 2 to 3 minutes and then remove from heat.
06 - Pour the filling into a 9-inch pie dish or equivalent baking dish.
07 - Roll out pie crust or puff pastry to fit over the dish. Place on top, trim excess, seal edges, cut vents for steam, and brush with beaten egg.
08 - Bake for 30 to 35 minutes until crust is golden brown. Let rest for 10 minutes before serving.
