Chicken Pot Pie

 Ingredients

• 1 cup diced potatoes
• 1 cup cubed carrots
• 1/2 cup butter
• 1/3 cup chopped onion
• 1 1/2 minced garlic
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 1/2 cup chicken broth
• 3/4 cup milk
• 2 cups cubed cooked chicken
• 1 cup frozen peas (optional: half frozen corn, half frozen peas)
• 2 sheets pie crust 

Directions

1. Preheat oven to 425 F
2. Place potatoes and carrots in a pot and cover with water. Bring to a boil and turn the heat to low, cover, and cook for 8-10 minutes. Strain and leave aside.
3. In a large skillet, melt the butter on medium-high heat. Add onions and cook until soft (about 5-8 minutes). Add minced garlic and cook for an additional 2 minutes. 
4. Mix dry ingredients and add them to the skillet. Stir constantly until thick. Add chicken broth and allow to thicken again. Add milk and allow to thicken. Then add chicken, potatoes and carrots, and frozen peas (and/or corn). 
5. Remove from heat. 
6. Prepare pie pan with crust and fill pan. Finish with another layer of pie crust (add some fun by using cookie cutters to make fun shapes or cut slits in the top crust). 
7. If you prefer, add an egg wash (mix an egg with two tablespoons of milk). 
8. Bake for 35-40 minutes. Cover edges with foil for the first 15 minutes if you prefer less crispy edges.
9. Allow to set for about 15 minutes and enjoy!

Make pie, not war!

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