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Ingredients
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Filling
Whipped Potatoes
Method
Filling Preparation
- 1
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrots, celery, and sauté until softened, about 5 minutes.
- 2
Make the Sauce
Sprinkle the flour over the sautéed vegetables, stirring to coat. Gradually whisk in the chicken broth and heavy cream, cooking until the mixture thickens, about 5-7 minutes.
- 3
Combine Ingredients
Stir in the shredded chicken, peas, thyme, salt, and pepper. Remove from heat and let cool slightly.
- 4
Assemble the Pie
Preheat the oven to 425°F (220°C). Roll out the bottom pie crust and fit it into a pie dish. Pour the filling into the crust, then cover with the top crust, sealing the edges. Cut slits in the top crust for steam to escape.
- 5
Bake
Bake for 30-35 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.
Whipped Potatoes Preparation
- 6
- 7
Whip the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper. Mash and whip the potatoes until smooth and creamy.
- 8