Double Crust Chicken Pot Pie | Fronk Recipes | Umami

Ingredients

• Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
• 1 pound (450g) skinless boneless chicken breast or thighs, cubed
• 1 cup (about 130g) sliced carrots (about 2 carrots)
• 1/2 cup (about 40g) sliced celery
• 1/3 cup (5 Tbsp; 71g) unsalted butter
• 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
• 1 teaspoon minced garlic
• 1/3 cup (41g) all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme leaves
• 1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)
• 2/3 cup (160ml) half-and-half*
• 1 cup (125g) frozen peas
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: sprigs of fresh thyme for garnish