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Ingredients
8 tbsp unsalted butter divided
2 cups chopped yellow onion
1 cup chopped carrot
1 cup chopped celery
1 cup chopped potato (I like yellow or red potatoes)
10 sage leaves chopped
5 sprigs thyme
1 rosemary stem
1 cup frozen peas
3 cups diced, cooked chicken breast
3 cups chicken stock
1/2 cup flour
1/4 cup heavy cream
2 prepared pie crusts*
salt
pepper
1 egg, beaten (for egg wash)
Instructions
Melt two tablespoons of butter over medium heat in a large pot, and add the onion, carrot, celery, potato, sage, thyme, rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.
Saute the vegetables, stirring every few minutes, until soft, about 20 minutes.
Add the peas and diced chicken to the pot.
Preheat the oven to 375 degrees F.
Add the remaining 6 tbsp of butter to the softened vegetables, and let it melt completely.
Add the flour and stir to distribute, until there are no more pockets of dry flour.
Remove the herb stems from the mixture and discard it.
Add the chicken stock, bring the mixture to a boil, reduce the heat to a simmer, and let it bubble for a minute or two until the mixture has thickened.
Stir in the heavy cream, as well as 1/2 tsp salt and 1/4 tsp black pepper (or desired amounts to taste). Remove the pan from the heat.
Lay the bottom pie crust into a standard 9" pie plate, and spoon all of the chicken vegetable mixtures into the crust.
Place the other pie crust on top, and crimp with your fingers or with the tines of a fork.
Brush the top with egg wash, then cut slits into the top of the crust, so the steam can escape during baking.
Bake for one hour, until the pie crust is deeply golden brown and flaky. Serve and enjoy!
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