Chicken Pot Pie

Ingredients

• 2 refrigerated pie crusts for a standard 9-inch pie plate
• 1 1/4 lb boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup whole milk
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 1 large egg
• 1 tablespoon water
• salt and pepper, to taste

Steps

1. 1

   1. Preheat the oven to 375F with a rack in the lower third. Fit 1 pie crust into a standard 9-inch pie plate and keep the second crust chilled. Cut the chicken into 1/2-inch pieces and season with salt and pepper.

2. 2

   2. Melt the butter in a 5-quart Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring often, for 6 to 8 minutes until softened. Add the garlic and cook for 30 seconds.

3. 3

   3. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the chicken broth and milk, then add the thyme. Bring to a simmer and cook for about 3 minutes until thickened.

4. 4

   4. Stir in the chicken and simmer gently for 8 to 10 minutes, until the chicken reaches 165F inside and the sauce is thick. Stir in the frozen peas, then taste and add salt and pepper. Let the filling cool for 20 minutes.

5. 5

   5. Pour the filling into the crust-lined pie plate. Top with the second crust, trim the overhang, and crimp the edges to seal. Cut 4 small slits in the top.

6. 6

   6. Beat the egg with the water and brush it over the top crust. Set the pie plate on a rimmed baking sheet to catch drips.

7. 7

   7. Bake at 375F for 40 to 45 minutes, until the crust is deep golden brown, the filling is bubbling through the slits, and the center reads 165F.

8. 8

   8. Rest the pie for 15 minutes so the filling sets, then slice and serve.