- 2 pie crust (2 crust)
- 1 lb skinless boneless chicken, cubed
- 1.5 cup frozen mixed vegetables
- 1/3 cup unsalted butter
- 1/3 cup chopped onion
- 1 tsp minced garlic
- 1/3 cup all-purpose flour
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme leaves
- 1 ¾ cup chicken broth
- 2/3 cup milk
- Egg wash (1 egg beaten with 1 T milk)
Make pie crust (include chilling at least 2 hours)
Combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables. High heat, bring to boil, boil 10 minutes. Remove from heat, drain, set aside.
In skillet combine butter, onions, and garlic. Cook medium heat until onions are translucent and butter starts to lightly brown. Whisk in flour, salt, pepper, thyme, broth, and milk. Cook and whisk until no flour lumps. Simmer medium low until thick. You want very thick gravy. Remove from heat, set aside.
Roll out the chilled dough. Place in 9 inch pie dish ( 1.5-2 inches deep).
Spoon in chicken and vegetables. Scatter frozen peas on top. Pour gravy evenly over top. Add top crust and crimp. Cut slots in crust. Use pastry brush to coat top with egg wash.
Bake 32-38 minutes in 425 deg F oven, or until crust is golden brown. After 20 minutes cover edges of crust with foil or pie shield. Cool at least 10 minutes before serving.