Ingredients
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4 tablespoons butter (plus extra for greasing)
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1 brown onion, diced
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4 whole carrots, peeled and diced
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2 celery stalks, chopped
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Salt and pepper, to taste
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1 tablespoon fresh thyme leaves
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2 medium-large chicken breasts, cut into 3 cm pieces
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3 tablespoons flour
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1 cup chicken broth
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1 ½ cups half and half mixture of milk and cream (or whole milk)
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¾ cup frozen peas
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2 sheets refrigerated pie crust (or 1 homemade pie crust)
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1 egg, lightly beaten
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01
Prepare veggies
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Preheat oven to 425°F (220°C).
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Melt butter in a large skillet over medium-high heat.
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Stir in onion, carrots, celery, and a pinch of salt. Cook until onions are soft.
02
Add chicken
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Add thyme, chicken, salt, and pepper. Cook until chicken begins to brown.
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Sprinkle in flour and cook for 1 more minute.
03
Finish filling
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Pour in broth and half and half mixture (or milk).
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Stir until the sauce thickens slightly.
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Stir in frozen peas, season with more salt and pepper, and set aside to cool.
04
Bake
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Butter a 30 cm pie plate and line with one pie crust.
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Add the filling, brush the pastry edges with egg wash, and cover with the second crust. Seal, trim, and crimp edges.
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Brush the top with egg wash and make a small slit for steam.
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Bake for 30-35 minutes until golden. Let rest for 10-15 minutes before slicing.
