Classic Chicken Pot Pie

Preheat oven to 425°F
In a saucepan, combine chicken, carrots, celery, and peas. Add chicken broth and boil for 15 minutes.
In a separate saucepan, cook butter and flour to make a roux. Slowly stir in chicken broth and heavy cream. Simmer over medium-low heat until thick.
Place one pie crust in the bottom of a pie dish. Pour the chicken mixture in, then cover with the other crust. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.

Gather all your ingredients. Preheat your oven to 425°F.
In a large saucepan, combine the chicken, carrots, celery, and peas. Add in the chicken broth and bring the mixture to a boil. Let it cook for about 15 minutes.
While that's cooking, you can start on your roux. In a separate saucepan, melt the butter. Once it's melted, add in the flour and stir it around until it's fully absorbed.
Slowly pour in the chicken broth, stirring constantly. Then, slowly add in the heavy cream. Let this mixture simmer over medium-low heat until it's thick. This should take about 10 minutes.
Now, place one of your pie crusts in the bottom of a pie dish. Pour your chicken mixture into the pie crust. Then, cover it with your second pie crust. Make several small slits in the top of the crust. This will allow steam to escape while it's cooking.
Bake your pie in the preheated oven for 30 to 35 minutes. You'll know it's done when the pastry is golden brown and the filling is bubbly. Let it cool for a few minutes before serving.