Chicken Potpie

This is kind of my made up version of potpie.  I love it because it's a one pot dish.  Sometimes I'll have two pans going at once and make one for us and one for a friend.
At Thanksgiving time I substitute leftover turkey for the chicken.

1/2 cup diced onion

2 carrots diced

2 stalks celery diced

2 cups chicken  - diced/shredded (can be raw or cooked, I think roasted chicken on the bone tastes the best)

1/3 cup flour

1 cup chicken broth (you might not use all of this)

1/4 cup heavy cream

1 tsp. salt

1 tsp. pepper

1/2 tsp thyme

1 Tbls butter

1 Tbls olive oil

1 tsp sugar

1/2 cup frozen corn kernels

1/2 cup frozen peas

pie crust - I just use the pillsbury ready made crust

Heat 1 Tbls. olive oil and 1 Tbls butter in a large non-stick skillet.  Add onion, carrot, and celery.  Season with salt and pepper and saute until tender.  Add chicken (if raw let it cook through) to vegetable mixture and season with a little more salt, pepper and thyme.  Add flour and stir to coat vegetables and chicken.  Add chicken broth and mix in until a sauce begins to develop (add more broth depending on how thick/thin you want the sauce).  Add heavy cream and sugar.  Add corn and peas and stir to combine.  Put mixture in an oven-proof dish and top with pie crust. Bake at 450 for 15-20 minutes or until crust is golden brown.