Double-Crust Chicken Pot Pies Recipe - (4.3/5)

Ingredients

• 2 (14.-ounce) package refrigerated pie crusts
• 1/2 cup (4 ounces) unsalted butter, divided
• 2 (6-ounce) boneless, skinless chicken breasts
• 8 ounces cremini mushrooms, quartered
• 1 1/2 cups russet potato, diced (about 1 small)
• 1/2 cup cups russet potato, diced (about 1 small)
• 1/2 cup yellow onion, chopped
• 1/2 cup carrot, diced
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons garlic, finely chopped (about 3 garlic cloves)
• 2 teaspoons chopped fresh oregano
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken stock, divided
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 3/4 cup frozen green peas
• 1/2 cup heavy cream
• 1 large egg yolk
• 1/2 teaspoon water