Step 1

Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.

Step 2

Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.

Step 3

Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.

Step 4

Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*

Step 5

Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.

Step 6

Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.

Step 7

Cool for 15-30 minutes before slicing and serving.**