This Chicken Pot Pie is made with homemade pie crust, a thick and creamy filling of chicken and vegetables and baked to golden perfection. The perfect comfort food dinner!
In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes.
Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
Stir in flour until no white can be seen.
Add chicken, broth, and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Set aside while you prepare the crust.
Preheat oven to 400 degrees F.
Roll out one pie crust on a lightly floured surface and press into the bottom and up the sides of a 9" pie plate.
Pour filling into bottom pastry.
Roll out top pastry and place on top of the filling, pressing the edges to seal top and bottom crusts together. Fold excess pastry underneath and crimp with a fork or as desired. You can also trim the excess pastry, but a thicker edge won't burn as quickly. Make several slits in the top of the pastry with a knife to allow steam to escape.
Bake at 400 degrees F for 35-45 minutes, until pastry is golden brown, covering the edges if they brown too quickly. Let cool for 10-15 minutes before serving for easier slicing (optional).