Double Crust Pot Pie

2 pie crust recipes (a recipe is below or you can use refrigerated store bought)
1 pound skinless boneless chicken breast, cubed
1 cup carrots, sliced
1/2 cup sliced celery (about one stalk)
1/3 cup unsalted butter
1/3 cup chopped onion
1 tsp. minced garlic
1/3 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 3/4 cup chicken broth
2/3 cups half-and-half
1 cup peas
1 large egg, beaten

Prepare the pie crust (make from scratch or use refrigerated pie crust) and chill for 2 hours if making from scratch.
In a large saucepan, combine the chicken, carrots and celery. Add water to boil for 12 minutes. Remove from heat, drain and set aside. In a large skillet, cook butter, onions, and garlic over medium heat, stirring occasionally until butter is slightly brown and onions are clear. Whisk in the flour, salt, black pepper, thyme, chicken broth and half-and-half. Cook and whisk until all flour lumps are gone, then simmer over medium-low until thick, about 10 minutes. It needs to be very thick gravy. Remove from heat and set aside.
Preheat oven to 425 degrees. Roll out half the dough (one crust) on a floured surface until 12 inches in diameter. Place dough into a 9 inch pie crust and fit it (trim edges, smooth down into the bottom, etc.) Place chicken mixture on the crust. Place peas on top of the chicken mixture. Pour gravy on top of peas. Roll out second pie crust and cover the pie with it, sealing the edges with a fork or pinching with fingers. Slice a few small slits in the tops of the top crust for steam to escape. With a pastry brush, brush top crust and edges with the beaten egg.
Bake 32-38 minutes or until crust is golden brown. You may use a pie crust shield to keep the crusts from browning too soon. Cool for 10 minutes before serving. Leftovers are awesome and can be stored in the fridge for about 5 days.

I got this recipe from sallysbakingaddiction.com
There are some really good recipes on her blog!


Pie Crust Recipe: (makes one crust, so double for this recipe is in parenthesis)
1 1/2 cups sifted flour (3 cups)
1/2 tsp. salt (1 tsp.)
1/2 cup shortening or cold butter (1 cup)
4-5 Tbsp. cold water (8-10 Tbsp.)

Mix flour and salt together. Cut in the butter or shortening with a pastry blender until looks like coarse crumbs. Mix in cold water one tablespoon at a time until the dough comes together. Then wrap  tightly with plastic wrap and chill for 2 hours for this recipe.