Ingredients

• 2 Sheets Pie Crust
• 2 Cups Cooked Cubed or Shredded Chicken (A rotisserie chicken works in a pinch)
• 5 Strips Bacon
• 1 Medium Onion Chopped
• 2 Cloves Garlic
• 1-2 Small Potatoes
• 2-3 Carrots
• 2 Sticks Celery
• 1/2 Cup Corn
• 1/2 Cup Peas
• 2.5 Cups Chicken Broth
• 2/3 Cup Flour
• 1/2 Cup Cream
• 2 teaspoons Fresh Chopped Thyme
• Course Salt to taste
• Pepper to taste

Instructions

1. Preheat oven to 425 degrees F.

2. Prepare the carrots, celery, onion, garlic, and potatoes by cutting them into small slices or pieces. Chop the fresh thyme. Cut 5 slices of bacon ito small pieces and cook in a large skillet or pan. Remove cooked pieces and place on a paper towel.

3. Start boiling the potatoes and time for 5 minutes. While they boil start cooking the onions in the remaining bacon grease. Add the carrots, celery, thyme, and garlic. Cook 2-3 minutes. Add some salt and pepper.

4. Add the potatoes. Sprinkle the flour over the cooked vegetables and stir until coated. Add the chicken broth and stir. The mixture should start to thicken. Add the cream. Next, add the cooked chicken, bacon, peas, and corn. Allow the mixture to come to a simmer. Add additional salt and pepper to your liking.

5. Roll out one sheet of pie crust and place in a pie dish. Add the filling mix. Roll out a second pie crust and place on top of the mixture. Pinch the two crusts together and cut several slits into the dough. Bake for 40-50 Minutes. To prevent the edges from getting darker than desired cover with aluminum foil (keeping the center uncovered).