Chicken Pot Pie | Lessons in Chemistry Recipes

Ingredients

• 4 tablespoons (½ stick) unsalted butter (55g)
• 2 celery ribs, finely diced
• 1 large carrot, finely diced
• 1 medium onion, finely diced
• Kosher salt and freshly cracked black pepper
• ⅓ cup all-purpose flour (50g)
• ¼ teaspoon ground turmeric (0.5g)
• 2 ½ cups low sodium chicken stock, warmed (600ml)
• ¼ cup heavy cream (60ml)
• 3 cups shredded, cooked chicken, white or dark meat (425g)
• 2 tablespoons roughly chopped Italian parsley (7g)
• 1 ½ teaspoons chopped fresh thyme (2g)
• 2 pie dough discs (see A-PIE-ogenesis recipe)
• 1 egg, beaten