Chicken Pot Pie

1 pound chicken breast
2 Tbsp butter
2 carrots, sliced
1 onion, chopped
1 potato, peeled and chopped
1 1/4 tsp dried thyme, divided
1/2 tsp salt
1/4 tsp pepper
2 Tbsp flour
1 C milk
1/2 C chicken broth
1 C frozen peas
2 – 9″ pie shells

1. Preheat oven to 400 degrees.
2. Cut chicken into bite-sized pieces; dice onions peel and cut potato and peel and slice carrot.
3. In a large skillet, melt butter, cook chicken, stirring frequently until all pink is gone. Remove chicken with slotted spoon and set aside.
4. Add carrots, onion, potato, 1 tsp thyme, salt and pepper and 1 C of water. Bring to a boil, reduce heat to low; cover and simmer for 20 minutes or until veggies are tender.
5. In a small bowl mix, mix milk and flour until smooth; stir into skillet and over medium heat, cook, stirring until mixture thickens and then stir in chicken.
4. Pour into pi pan and top with pie crust. Bake for 30 -45 minutes or until the crust is golden brown.

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