Instructions
Step 1: Preheat oven to 400°F (200°C). If using store-bought pie crusts, let them come to room temperature for 15 minutes.
Step 2: In a large skillet, melt butter over medium heat. Add onion and carrots; sauté until softened, about 5–6 minutes. Stir in garlic and cook 1 minute more.
Step 3: Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to create a roux.
Step 4: Gradually whisk in the chicken broth and bring to a simmer. Stir in the cream, and cook until thickened, about 5 minutes.
Step 5: Add shredded chicken, peas, thyme, salt, and pepper. Stir to combine and remove from heat.
Step 6: Roll out one pie crust and place in a 9-inch pie dish. Fill with the chicken mixture.
Step 7: Place the second crust over the filling, trim any excess, and crimp the edges. Cut small slits in the top to vent steam.
Step 8: Brush the top with beaten egg. Bake for 30–35 minutes, or until golden brown and bubbly. Cover the edges with foil if browning too quickly.
Step 9: Let rest for 10 minutes before slicing and serving.
Storage Information
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave or rewarm the whole pie in a 350°F (175°C) oven for 15–20 minutes. This pot pie also freezes well—wrap tightly in foil and freeze before baking for up to 3 months. Bake from frozen at 375°F (190°C) for 50–60 minutes, covering the edges as needed.
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