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  • 1½ pounds boneless, skinless chicken breasts 1½ pounds boneless, skinless chicken breasts

  • Salt and freshly ground black pepper Salt and freshly ground black pepper

  • 2 tablespoons vegetable oil, divided 2 tablespoons vegetable oil, divided

  • 5½ cups low-sodium chicken broth 5½ cups low-sodium chicken broth

  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter

  • 1 medium onion, finely chopped 1 medium onion, finely chopped

  • 3 medium carrots, peeled and chopped 3 medium carrots, peeled and chopped

  • 1 rib celery, chopped fine 1 rib celery, chopped fine

  • 1/2 cup all-purpose flour ½ cup all-purpose flour

  • 1/4 cup milk ¼ cup milk

  • 2 teaspoons minced fresh thyme 2 teaspoons minced fresh thyme

  • 1/2 cup frozen peas ½ cup frozen peas

  • 2 tablespoons lemon juice 2 tablespoons lemon juice

  • Two 15-ounce packages refrigerated pie crusts Two 15-ounce packages refrigerated pie crusts

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