Flaky Chicken Pot Pie (Print Version)

# Ingredients:

01 - 1/3 cup of unsalted butter.
02 - 1/3 cup of yellow onion, chopped.
03 - 1 pound of chicken thighs or breasts, diced.
04 - 1 cup of carrots, thinly sliced.
05 - 1/2 cup of celery, sliced up.
06 - 1 teaspoon garlic, minced.
07 - 1/3 cup plain flour.
08 - 3/4 teaspoon table salt.
09 - 1/2 teaspoon ground black pepper.
10 - 1 teaspoon dried thyme.
11 - 1 3/4 cups chicken stock.
12 - 2/3 cup of half-and-half.
13 - 1 cup peas, frozen.
14 - 2 pie crusts, homemade or pre-bought.
15 - 1 egg mixed with 1 tablespoon milk for brushing.
16 - Sprigs of fresh thyme for garnish, if desired.

# Instructions:

01 - Make pie dough and refrigerate for a couple of hours.
02 - Simmer chicken, celery, and carrots in water for 10 minutes, then drain off the liquid.
03 - Melt butter in a pan, cooking garlic and onion until softened.
04 - Mix in flour, black pepper, thyme, and salt until combined.
05 - Stir in chicken stock and the cream until it’s lump-free.
06 - Cook the sauce on low for 10 minutes until it thickens a lot.
07 - Set oven temperature to 425°F.
08 - Roll out one pie crust and place it in a 9-inch pie pan.
09 - Layer the chicken, peas, and vegetable mix into the crust.
10 - Pour the thick gravy over the filling carefully.
11 - Lay the second crust over the top, then crimp the edges.
12 - Make small slits for venting, then brush crust with the egg wash.
13 - Bake for 32 to 38 minutes, covering the edges with foil halfway through.
14 - Let the pie sit for at least 10 minutes before cutting it up.

# Notes:

01 - You can use ready-made crusts.
02 - Filling works great when done a day ahead.
03 - It freezes well for up to 3 months.
04 - You can skip the bottom crust if you want.
05 - Perfect for leftover chicken.

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