Preparation

• Prepare either pie crust recipe through step 5, including chilling for at least 2 hours.
• In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.
• In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick.
• Preheat oven to 425°F (218°C).
• Roll out one of the chilled dough discs on a floured surface, shape it to fit the pie dish, and tuck it in.
• Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.
• Roll out the second half of pie crust dough, cover the pie and trim the edges. Slice small slits in the top crust to allow steam to escape and brush with egg wash.
• Bake for 32–38 minutes or until the top crust is golden brown. After 20 minutes, cover the edges with aluminum foil to prevent over-browning.
• Remove from the oven and cool for at least 10 minutes before serving.