Chicken Pot Pie

Steps

1. Grab a large pot or Dutch oven and over medium high heat add 4 tbsp of butter.
2. Let that get good and melty, then add two finely diced shallots, two stocks of celery diced, two medium carrots peeled and sliced, and one cup of sliced white mushrooms.
3. Stir that for a couple of minutes until the mushrooms start to release their liquid.
4. Add some salt and pepper and continue cooking until the carrots are tender (about 7 minutes).
5. Turn down the heat to medium. If it looks like it's getting too hot, turn it down further.
6. Once the vegetables are tender, add two minced garlic cloves, 2 tsp of poultry seasoning, and 1 tsp of thyme.
7. Stir that until the garlic becomes fragrant (about 1 to 2 minutes).
8. Sprinkle in 3 tbsp of all-purpose flour and stir that for another minute until every bit is coated in the flour.
9. Now stir in 3 cups of chicken stock and 1 cup of milk.
10. Bring that to a boil, then add a 16 oz package of nooi (or chicken).
11. Turn the heat down to medium so it's lightly simmering. Stir and cook for another 5 to 6 minutes or until the nooi is done.
12. Add two cups of cooked chicken shredded into bite-sized pieces and a half a cup of frozen peas.
13. Stir for one more minute to heat up the chicken and thaw the peas.
14. Taste and add salt and pepper if you think it needs it.