Chicken Pot Pie

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 plus 1 Tbsp milk, divided
1/2 C chicken broth
1 pound chicken breast, cooked and cubed
1 C frozen peas
1/2 Tbsp lemon juice
1 – 9″ pie shell

1. Preheat oven to 400 degrees.
2. In a large skillet, melt butter, add carrots, onion, potato, 1 tsp thyme, salt and pepper. Cook 5 minutes, stir in flour, cook 1 minute. Add 1 C milk and broth, cook till thickened. Stir in chicken, peas and lemon juice.
3. Pour into 9″ pie shell. Top with pie crust. Sprinkle with remaining milk and thyme.
4. Bake for 30 -45 minutes or until the crust is golden brown,

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