Chicken Pot Pie

• 1 lb cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 pre-made pie crust (top and bottom)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a skillet, melt butter over medium heat. Add celery and onion; cook until softened.
3. Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth and milk. Cook until thickened.
4. Add chicken, peas, carrots, thyme, salt, and pepper.
5. Place one pie crust in a pie dish. Pour in the filling and cover with the second crust.
6. Cut slits in the top crust to allow steam to escape. Bake for 30-35 minutes until golden brown.