Creamy Chicken and Vegetable Pot Pie

Instructions:

1. Prepare the Filling:
  1. Boil the potatoes and carrots together until tender but firm (about 8-10 minutes). Drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened (about 3-4 minutes).
  3. Stir in the flour and cook for 1 minute to create a roux.
  4. Gradually add the chicken broth while whisking, then stir in the milk. Cook until the mixture thickens (about 3-5 minutes).
  5. Season with garlic powder, thyme, salt, and pepper. Stir in the cooked chicken, potatoes, carrots, peas, and mix well.
PREPARATION