Pie crust of your choice whether homemade or store bought, I made my favorite fool proof crust from the Crisco can.
2 cups cubed chicken, I had leftovers from Sundays roasted chicken
1 cup frozen peas
1 cup cubed carrots
1/4 cup diced celery
1/4 cup diced red onion
4 garlic cloves, minced
1 sprig of thyme
5 Tbs. Browned Butter, 4 for bechamel and 1 for brushing on crust
1/4 cup flour
2 1/4 cups whole milk
Salt and Pepper to taste
In a heavy bottomed saucepan, melt the 4 tbs of browned butter, add garlic and onions and simmer until translucent, add the carrots and celery then the flour mixing well, slowly add milk stirring constantly until smooth approximately 10 minutes so the flour taste goes away, turn heat to medium high and stir until thickened, remove from heat and stir in chicken and peas.
Preheat oven to 350
I used 5″ mini casserole dishes and rolled out dough and trimmed to fit them, you can use a casserole dish, or a regular pie dish. Brush with remaining 1 Tbs of melted browned butter. Bake about 30 minutes until crust is golden brown. Let stand for 10 minutes before serving, its really hot!