Recipe Chicken Pot Pie Filling. Add thyme carrot and celery cook for 3 minutes or until carrot is softened. Cook on low heat for about an hour.
Cook on low heat for about an hour. Cool uncovered in refrigerator 30 minutes. Pour hot liquid mixture over.
Add salt garlic powder dried thyme and pepper.
Cover with top crust seal edges and cut away excess dough. Add flour until it becomes a thick paste. Cool uncovered in refrigerator 30 minutes. Melt the butter in a large pot over medium high heat then add the onion carrots and celery.