Sheet Pan Chicken Pot Pie | Paula Deen

Ingredients

• 2 tablespoons unsalted butter
• 2 cups chopped carrot
• 1 cup chopped celery
• ½ cup chopped yellow onion
• 1 clove garlic, minced
• 1½ teaspoons Kosher salt
• ¾ teaspoon ground black pepper
• 1 cup chicken broth
• 3 tablespoons All-purpose flour
• 1½ cups heavy whipping cream
• 3 cups shredded cooked chicken
• 1 cup frozen peas, thawed
• 1 tablespoon chopped fresh parsley, plus more for garnish
• ½ (14.1-ounce) package refrigerated pie crusts, room temperature