Chicken Pot Pie

From Eat and Be Lean Cookbook

2 to 3 carrots, thinly sliced (.99/2 pound bag Ream's)
1 10 oz pkg frozen peas (.89 Ream's)
1 Tbsp. butter
1 small onion, finely minced
3 stalks celery, thinly sliced
1/2 c. flour
3 c. chicken or turkey broth
1 c. milk
1 tsp. whole thyme leaves crushed
1-2 potatoes, peeled and diced
2 chicken breasts cooked and shredded (1.89/lb Macey's)
1 pie crust

Cook carrots and potatoes in small amount of water until just tender. Add peas and let stand for 3 minutes then drain. Melt butter in medium-sized frying pan. Add onion and celery and saute. Add flour. Gradually stir in chicken broth and milk. Add thyme and cook until thick, stirring constantly. Combine with vegetables and chicken. Pour into 9x13 pan. Roll out pie crust and lay over chicken and vegetables. Bake at 400 for 18-20 minutes or until golden brown.