Chicken Pot Pie

Serves 6

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 6 tbsp unsalted butter
• 1 medium yellow onion
• 3 carrots
• 2 celery stalks
• 1 cup frozen peas
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 package (14-15 oz) refrigerated pie crusts (2-crust package)
• 1 egg

Instructions

1. 1Preheat oven to 425°F (220°C).
2. 2Cut chicken breasts into 1/2-inch cubes. Season lightly with salt and pepper.
3. 3In a large skillet or Dutch oven, melt butter over medium heat. Add chicken and cook until no longer pink, about 6-7 minutes. Remove chicken to a plate and set aside.
4. 4In the same skillet, melt remaining butter. Add diced onion, sliced carrots, and sliced celery. Cook until vegetables begin to soften, about 5-6 minutes.
5. 5Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
6. 6Slowly whisk in chicken broth and milk. Add thyme, salt, and pepper. Bring to a simmer and cook until the sauce thickens, about 4-5 minutes.
7. 7Stir in the cooked chicken and frozen peas. Remove from heat.
8. 8Unroll one pie crust and fit it into the bottom of a 9-inch deep-dish pie plate. Trim any excess overhang.
9. 9Pour the chicken and vegetable filling into the crust-lined pie plate.
10. 10Unroll the second pie crust and place it over the filling. Crimp the edges to seal, and cut 4-small slits in the top crust to vent steam.
11. 11Beat the egg with water and brush lightly over the top crust.
12. 12Bake for 30-35 minutes until the crust is golden brown and filling is bubbly. If edges brown too quickly, cover with foil for the last 10 minutes. Let rest 10 minutes before slicing and serving.