Preparation

Step 1 out of 9

In a medium skillet, melt butter and add carrots, potatoes, onion, and celery. Cook, stirring often, over medium heat, until nearly tender, about 10 to 15 minutes.

Step 2 out of 9

Stir in garlic, salt, parsley, thyme, and pepper and cook for one minute.

Step 3 out of 9

Stir in flour until no white can be seen.

Step 4 out of 9

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.

Step 5 out of 9

Preheat oven to 400 °F.

Step 6 out of 9

Roll out one pie crust on a lightly floured surface and press into the bottom and up the sides of a 9-inch pie plate.

Step 7 out of 9

Pour filling into bottom pastry.

Step 8 out of 9

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.

Step 9 out of 9

Bake at 400 °F for 35 to 45 minutes, until pastry is golden brown, covering the edges if they brown too quickly. Let cool for 10 to 15 minutes before serving for easier slicing (optional).