1poundboneless chickencubed. I prefer chicken thighs.
1/4cupchopped parsley
2teaspoonsthyme
1 1/2teaspoonssea saltthis is a great deal for natural salt that still has its trace minerals!
Instructions
Prepare your pie crust, or use a preferred store bought one, thawed
Preheat your oven to 400 degrees.
In a large stockpot, heat the broth and all the vegetables minus the peas to a simmer. Cook for about 5 minutes, then add in the chicken chunks and peas. Simmer for additional 5 minutes until the vegetables are tender the chicken is cooked. Remove the veg and chicken with a slotted spoon and set the broth back on the stove.
In a liquid measuring cup, whisk the milk and flour.
Pour into the simmering broth, whisking.
Stir in all the seasonings. When the mixture is thick, stir the vegetables and chicken back in.
Pour the creamy filling into a greased pie plate, or one lined with a prepped crust (some crusts must be par-baked and if you choose to do this route, follow the crust recipe's directions).
Roll the crust out and place over the top of the filling (I use my pie crust bag which is THE best invention EVER, makes working with pastry so darn easy, and they're cheap!). Alternately, you can place random chunks of the rolled out crust over the top.
Bake for about 30 minutes until the crust is golden and the filling is bubbly.