Ingredients:

  • 3 cups (450g) cooked chicken, cubed or shredded
  • 1/2 cup (115g) unsalted butter
  • 1 medium (150g) onion, diced
  • 3 medium (150g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 cup (150g) frozen peas
  • 1 tsp (2g) dried thyme
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) black pepper
  • 1 package (400g) refrigerated pie crusts
  • 1 large (50g) egg
  • 1 tbsp (15ml) water

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Melt 1/2 cup (115g) unsalted butter over medium heat in a large skillet or Dutch oven. Add the diced onion, carrots, and celery; cook for 6 to 8 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
  3. Sprinkle 1/3 cup (40g) all-purpose flour over the vegetables and whisk constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in 2 cups (480ml) low-sodium chicken broth and 1/2 cup (120ml) heavy cream. Simmer on medium-low, stirring frequently, until the sauce thickens into a glossy, heavy cream consistency.
  5. Stir in 3 cups (450g) cooked chicken, 1 cup (150g) frozen peas, 1 tsp (2g) dried thyme, 1 tsp (6g) salt, and 1/2 tsp (1g) black pepper. Remove the skillet from the heat and let the mixture cool for 10 minutes.
  6. Line a 9-inch deep-dish pie plate with one sheet of refrigerated pie crust. Pour in the cooled filling, smoothing the top with a spoon.
  7. Drape the second sheet of dough over the top, trim the edges, and pinch them together to seal. Cut 3-4 small slits in the center to let steam escape.
  8. Beat 1 large (50g) egg with 1 tbsp (15ml) water and brush the top of the crust evenly with the egg wash.
  9. Bake at 400°F (200°C) for 30 to 35 minutes until the crust is deep golden brown, the filling is bubbling through the vents, and the internal temperature reaches 165°F (74°C).
  10. Remove from the oven and let the pie rest for 10 minutes before slicing.