Chicken Pot Pie

Ingredients

For the filling

• 1 ½ lb boneless, skinless chicken breasts or thighs, 680 g
• 3 cups chicken broth, 720 ml
• 5 tbsp unsalted butter, 70 g
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, finely chopped
• ⅓ cup all-purpose flour (plain flour), 40 g
• ½ cup heavy cream (double cream) or whole milk, 120 ml
• 1 tsp fresh thyme leaves, or ½ tsp dried
• 1 tsp fine salt, or to taste
• ½ tsp black pepper
• 1 cup frozen peas, 140 g
• 2 tbsp fresh parsley, chopped

For the crust

• 2 pie crusts, for a 9-inch double-crust pie, homemade or store-bought
• 1 large egg, beaten with 1 tbsp water

Instructions

Cook the chicken

1. Put the chicken and broth in a saucepan, bring to a gentle simmer and cook for 12 to 15 minutes, until cooked through. Lift out the chicken, reserving the broth, and shred or dice it.

Make the filling

2. Melt the butter in a large skillet over medium heat. Add the onion, carrots and celery and cook for 8 minutes, until softened. Add the garlic and cook for 1 minute.
3. Sprinkle in the flour and stir for 2 minutes. Gradually whisk in 2 cups (480 ml) of the reserved broth, then the cream. Simmer, stirring, for 3 to 4 minutes, until thick.
4. Stir in the thyme, salt, pepper, chicken, peas and parsley. Taste for seasoning. Let cool for 15 minutes.

Assemble and bake

5. Place a baking sheet on the lowest oven rack and heat the oven to 400°F (200°C, or 180°C (355°F) fan, gas mark 6).
6. Line a 9-inch (23 cm) deep pie dish with one crust. Spoon in the filling.
7. Cover with the second crust, trim, fold the edges under and crimp. Cut 4 slits in the top and brush with egg wash.
8. Bake on the hot sheet for 35 to 40 minutes, until the crust is deep golden and the filling bubbles through the vents. Cover the edges with foil if they brown too fast.
9. Let the pie rest for 15 minutes before serving.