Chicken Pot Pie Bake

In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the flour and cook for an additional 2 minutes to form a roux.
Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Cook for 5-7 minutes until the mixture thickens.
Add the shredded chicken and green peas, then season with salt and pepper to taste. Stir everything together and remove from heat.
2. Assemble the Pot Pie:
Preheat your oven to 375°F (190°C).
Roll out one of the pie crusts and fit it into the bottom of a 9-inch pie dish.
Pour the chicken and vegetable mixture into the pie crust.
Place the second pie crust over the top of the filling. Pinch the edges of the crusts together to seal, and cut a few slits in the top crust to allow steam to escape.
3. Bake:
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for a few minutes before serving.
Serving and Storage Tips: