Chicken Pot Pie

Ingredients

• 3 cups chopped cooked chicken, safely refrigerated and thawed if previously frozen
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, cut into 1/4-inch pieces
• 1 celery stalk, cut into 1/4-inch pieces
• 5 tablespoons all-purpose flour, for the filling
• 2 cups low-sodium chicken broth
• 1/2 cup whole milk
• 1 cup frozen peas
• 1/2 teaspoon dried thyme
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1 ready-to-roll refrigerated pie crust, about 7 ounces
• 1 tablespoon all-purpose flour, for rolling
• 1 large egg
• 1 tablespoon water, for the egg wash

Method

1. 1

   Step 1. Allow about 115–135 minutes with already cooked, chilled chicken. Use a 4-quart saucepan, a 2 1/2- to 3-quart round baking dish about 9–10 inches wide, a rimmed baking sheet and a food thermometer. The 125-minute estimate includes a 20-minute filling cool-down, a 35–45-minute bake and 15-minute rest. Chicken cooking/chilling or thawing is separate; use ready-made refrigerated pie crust.

2. 2

   Step 2. Use chicken refrigerated promptly in shallow containers, within 2 hours of cooking or 1 hour above 90°F (32°C), and held at 40°F (4°C) or below for no more than 3–4 days. Melt butter over medium heat. Cook onion, carrots and celery for 8–10 minutes until softened. Stir in the 5 tablespoons filling flour for 1 minute.

3. 3

   Step 3. Gradually whisk in broth and milk. Add thyme, salt and pepper and simmer gently for 4–5 minutes, stirring, until the gravy thickly coats a spoon and briefly holds a trail. Stir in chicken and frozen peas and cook for 3–4 minutes until steaming. Heat the oven to 400°F (205°C).

4. 4

   Step 4. Transfer filling to the baking dish, leaving at least 1/2 inch headroom. Let stand about 20 minutes until its surface is warm rather than steaming hot; do not leave it out longer to cool fully. Meanwhile soften the crust only as its package directs, then roll on the measured dusting flour to fit with a 1/2-inch overhang. Keep the rolled pastry refrigerated until ready to cover the pie.

5. 5

   Step 5. Lay the crust over the filling, fold the overhang inward and crimp at the rim. Beat the egg with the tablespoon of water and brush a thin layer over the crust; discard leftover egg wash. Cut four small slits in the center for steam.

6. 6

   Step 6. Set the pie on the baking sheet and bake for 35–45 minutes until the crust is deep golden, filling bubbles through the vents and its center reaches 165°F (74°C). Shield edges with foil if they brown before the center is ready. Rest 15 minutes before scooping into six portions.