Double Crust Chicken Pot Pie (Print Version)

# Ingredients:

01 - 1 pound chicken breast or thighs, cubed.
02 - 1 cup sliced carrots.
03 - 1/2 cup sliced celery.
04 - 1/3 cup butter, unsalted.
05 - 1/3 cup chopped yellow onion.
06 - 1 teaspoon minced garlic.
07 - 1/3 cup all-purpose flour.
08 - 3/4 teaspoon salt.
09 - 1/2 teaspoon black pepper.
10 - 1 teaspoon dried thyme.
11 - 1 3/4 cups chicken broth.
12 - 2/3 cup half-and-half.
13 - 1 cup frozen peas.
14 - 2 pie crusts (homemade or store-bought).
15 - 1 egg beaten with 1 tablespoon milk.
16 - Fresh thyme sprigs (optional garnish).

# Instructions:

01 - Prepare pie crust dough and chill for 2 hours.
02 - Boil chicken, carrots, and celery in water for 10 minutes, drain.
03 - Cook onions and garlic in butter until translucent.
04 - Add flour, salt, pepper, and thyme to make roux.
05 - Whisk in broth and half-and-half until smooth.
06 - Simmer 10 minutes until very thick.
07 - Heat oven to 425°F.
08 - Roll first crust, place in 9-inch pie dish.
09 - Add chicken-vegetable mixture and peas.
10 - Pour gravy over filling.
11 - Cover with second crust, seal edges.
12 - Cut slits in top, brush with egg wash.
13 - Bake 32-38 minutes, covering edges after 20 minutes.
14 - Cool 10 minutes before serving.

# Notes:

01 - Can use store-bought crusts.
02 - Filling can be made day ahead.
03 - Freezes well up to 3 months.
04 - Bottom crust can be skipped.
05 - Great for using leftover chicken.

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