Chicken Pot Pie

I have one thing to say about this: Goodness GRAVY!

Ingredients

1 Tablespoon olive oil

1 onion, diced

2 carrots, diced

1 stalk celery, diced

4 cups cold chicken broth

6 Tablespoons butter

1/2 cup flour

2 lbs skinless, boneless chicken breast, cooked and cubed

1 cup frozen peas

1 teaspoon chopped fresh thyme or pinch of dried

1 teaspoon salt

1/4 teaspoon black pepper

1 egg, beaten

pie dough for one double-crusted pie

1.  Preheat oven to 400 degrees.  In a large saucepan, saute the onions in olive oil over medium heat until golden.  Add carrots, celery, and 2 cups of the chicken broth.  Bring to a boil.  Then, reduce to low and simmer until the vegetables are almost tender.

2.  Melt the butter in another large saucepan over medium heat.  Whisk in  the flour and cook, stirring, for 4 minutes, until the flour is a light tan color.  Slowly whisk in the other 2 cups of the chicken broth.  Simmer over medium-low heat until the mixture thickens.  Remove from heat and reserve.

3.  Add the vegetables and broth from the other pan and stir to combine.  Add the chicken, peas, thyme, salt and pepper.  Bring back to a simmer and cook while stirring for 5 minutes. Set aside.

4. Place one pie crust on the bottom of the pie pan.  Poor the filling onto the crust, being careful not to overfill (I had extra filling).

5.  Place the 2nd pie crust on top of the filling and crimp the edges.  Using a knife, cut a few small slits in the pie crust to vent. Brush the top with beaten egg.  Bake until crust is golden brown.