Chicken Pot Pie

Ingredients

• ¼ cup unsalted butter ((56g))
• 1 cup chopped yellow onion ((about ½ onion) (120g))
• 1 cup thinly sliced carrots ((about 2 carrots) (100g))
• ½ cup chopped celery ((about 1 stalk) (50g))
• 3 garlic cloves (minced)
• ⅓ cup all-purpose flour ((40g))
• 1¾ cup chicken broth (warm (420mL))
• ½ cup heavy cream (warm (120mL))
• 2 teaspoons chopped fresh thyme
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 cups cooked, shredded chicken ((400g))
• 1 cup frozen green peas ((170g))
• Heavy cream (for brushing)
• 2 pie crusts (homemade or store-bought)

Method

1. Slice 1 celery stalk into thin slices (~50g).
2. Peel and thinly slice about 1 cup of carrots (~100g).
3. Chop about ½ cup of onion (~120g).
4. Mince 3 garlic cloves or press through a garlic press.
5. In a large skillet, melt ¼ cup of butter over medium-high heat.
6. Add the chopped onion, sliced carrots, chopped celery, and garlic to the skillet and cook for about 5 minutes, stirring frequently, until the vegetables are slightly softened.
7. Stir in ⅓ cup of all-purpose flour and cook for 1-2 minutes.
8. Add 1¾ cups of chicken broth and ½ cup of heavy cream to the skillet, stirring constantly until the mixture thickens.
9. Mix in 2 teaspoons of chopped thyme, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
10. Add 3 cups of cooked, shredded chicken and 1 cup of frozen green peas to the mixture, stirring to combine.
11. Roll out pie dough to a 12-inch circle and fit into a 9-inch deep-dish metal pie pan without pressing down.
12. Transfer the cooled filling into the prepared pie crust.
13. Roll out a second pie dough circle and place on top of the filling.
14. Trim and crimp the edges of the pie crust.
15. Brush the top crust with heavy cream.
16. Bake in a preheated oven at 375°F (190°C) for about 45-50 minutes until golden brown.
17. Let the pie cool slightly before serving.