Ingredients
- 8 tbsp unsalted butter divided
- 2 cups chopped yellow onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped potato (I like yellow or red potatoes)
- 10 sage leaves chopped
- 5 sprigs thyme
- 1 rosemary stem
- 1 cup frozen peas
- 3 cups diced, cooked chicken breast
- 3 cups chicken stock
- 1/2 cup flour
- 1/4 cup heavy cream
- 2 prepared pie crusts
- salt
- pepper
- 1 egg, beaten (for egg wash)
Instructions
- Melt two tablespoons of butter over medium heat in a large pot, and add the onion, carrot, celery, potato, sage, thyme, rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.
- Saute the vegetables, stirring every few minutes, until soft, about 20 minutes.
- Add the peas and diced chicken to the pot.
- Preheat the oven to 375 degrees F.
- Add the remaining 6 tbsp of butter to the softened vegetables, and let it melt completely.
- Add the flour and stir to distribute, until there are no more pockets of dry flour.
- Remove the herb stems from the mixture and discard.
- Add the chicken stock, bring the mixture to a boil, reduce the heat to a simmer, and let it bubble for a minute or two until the mixture has thickened.
- Stir in the heavy cream, as well as 1/2 tsp salt and 1/4 tsp black pepper (or desired amounts to taste). Remove the pan from the heat.
- Lay the bottom pie crust into a standard 9″ pie plate, and spoon all of the chicken vegetable mixture into the crust.
- Place the other pie crust on top, and crimp with your fingers or with the tines of a fork.
- Brush the top with egg wash, then cut slits into the top of the crust, so the steam can escape during baking.
- Bake for one hour, until the pie crust is deeply golden brown and flaky. Serve and enjoy!
Notes
*You need two single pie crusts, or one double pie crust.