Double-Crust Chicken Pot Pie

Ingredients

• 2 lb boneless skinless chicken breasts
• 3 cups chicken stock
• 5 tbsp unsalted butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, sliced
• ⅓ cup all-purpose flour
• ¾ cup whole milk
• 1 cup frozen peas
• 1 tsp fresh thyme leaves
• 2 refrigerated pie crusts
• 1 large egg, beaten
• Salt and pepper to taste

Method

1. Poach the chicken in the stock at a gentle simmer until it reaches 165°F, about 15 minutes. Save the stock and cut the chicken into bite-size pieces.
2. Heat the oven to 400°F. Melt the butter in a large skillet and cook the onion, carrots and celery until tender, about 8 minutes.
3. Stir in the flour for 1 minute, then whisk in 2 cups of the saved stock and the milk. Simmer until thick, about 3 minutes.
4. Fold in the chicken, peas and thyme and season well with salt and pepper.
5. Line a deep 9-inch pie dish with one crust, add the filling and lay the second crust on top. Crimp the edges, brush with egg and cut a few vents.
6. Bake on a sheet pan until the crust is deep golden and the filling bubbles, 35 to 40 minutes. Rest 15 minutes before serving.

Notes