Double-Crust Chicken Thighs Pot Pie with Frozen Peas

Ingredients

• 1 lb cooked Chicken Thighs, shredded
• 2 sheets pie dough (homemade or good store-bought)
• 4 tbsp butter
• ⅓ cup flour
• 2 cups chicken stock
• ½ cup heavy cream
• 1 cup Frozen Peas
• 2 carrots, diced
• 1 onion, diced
• 1 tsp thyme leaves
• 1 egg, beaten
• Salt and black pepper

Method

1. Soften the onion and carrots in the butter over medium heat, 6 minutes. Sprinkle in the flour and cook 2 minutes until it smells faintly of pie crust already.
2. Whisk in the stock gradually, then the cream. Simmer until thick enough to mound on a spoon, then fold in the Chicken Thighs, Frozen Peas, and thyme. Season boldly and cool 15 minutes — hot filling melts pastry into sadness.
3. Line a pie dish with one sheet of dough, add the filling, and cap with the second sheet. Crimp the edges, slash vents, and brush all over with beaten egg.
4. Bake at 400°F (205°C) for 35–40 minutes, until the crust is deep bronze and the filling bubbles through the vents.
5. Rest 15 minutes before cutting; the wait is the hardest step in the recipe.