Chicken Pot Pie

I can finally make my favorite kind of food now that it's cooling off around here.  This is from America's Test Kitchen Family Cookbook with a few adjustments.  I LOVE this.  I like to make two pie crusts (I think you should use your favorite pie crust because I don't feel like typing that recipe too) and freeze one to use on another chicken pot pie on another day.  I also use Costco's rotisserie chicken.  Two shortcuts!

4 T. unsalted butter

3 carrots, peeled and diced

2 ribs celery, diced

1 onion, minced

Salt

2 garlic cloves, minced

2 tsp. fresh thyme (we had it in our garden - awesome)

1/2 c. all-purpose flour

3 c. chicken broth

1/3 c. heavy cream

2 bay leaves

Pepper

3 lbs. cooked chicken (Costco rotisserie is exactly perfect for this)

1 c. frozen peas (I forget this EVERY TIME)

Directions:

Heat oven to 425 degrees.  Melt butter in a large dutch oven (I used a heavy bottomed, large saucepan) over medium heat.  Add carrots, celery, and onion, and 1/4 tsp. salt and cook until softened.

Stir in the garlic and thyme until fragrant (about 15 seconds).  Stir in the flour.  Slowly stir in the broth, cream, and bay leaves.  Simmer until the mixture thickens, about 10 minutes.  *This is when I get the pie crust out and roll it into a large rectangle.

Season the sauce with salt and pepper to taste.  Stir in the chicken and continue to simmer for a few more minutes.  Discard the bay leaves and add the peas to the sauce.  Pour the mixture into a 9 x 13-inch baking dish. Carefully place the rolled out pie crust on top of the hot mixture and pinch it to the edges of the baking dish.  Bake for 20 minutes or until the top is golden and bubbly.  (I like to serve this in shallow bowls because it's pretty saucy.  Like me.)