Chicken Pot Pie

Oddly enough tonight's dinner plan was Chicken Pot Pie - who would have known it would be a good idea for the stomach bug.

1 package pie crust - I use Trader Joe's - thawed at room temperature
1/3 c. unsalted butter
1 small onion, chopped
4 celery stalks, chopped
4 carrots, chopped
1/2 c. frozen peas
1/3 c. flour (whole wheat preferable)
salt/pepper
1 1/4 c. chicken stock
2/3 c. milk
2-3 cups shredded chicken (I browned boneless, skinless thighs then poached in stock until cooked; I cooled it then chopped)
thyme and nutmeg

1. Preheat oven to 425. Prepare pie crust using a 9 inch pie pan. Keep crust raw.

2. Melt butter in a medium saucepan over medium heat. Add onion, celery and carrots; cook about 5 minutes until soft. Add in flour, salt and pepper until well blended. Gradually add in the broth and milk, stirring until bubbly and thick. Add in chicken and peas and mix well.  Remove from heat. Sprinkle nutmeg and thyme to taste and test if you need more salt and pepper.

3. Pour chicken mixture into pie crust. Top with other pie crust, seal edges and flute. Use your fork to poke a bunch of holes in the top. Bake at 425 for 20 minutes with loose tent of foil over it, then last 20 minutes without foil. Bake until golden brown, let sit for about 5 minutes before cooking.

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