Ingredients:

  • 3 cups (450g) cooked chicken, shredded or cubed
  • 1/2 cup (115g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth, low sodium
  • 1/2 cup (120ml) heavy cream
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen diced carrots
  • 1 medium (110g) onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1/4 tsp (1g) dried thyme
  • 1 package (400g) refrigerated pie crusts
  • 1 large (50g) egg, beaten
  • 1 tbsp (15ml) water
  • 1/2 tsp (2g) flaky sea salt

Instructions:

  1. Melt the butter over medium heat in a skillet. Add the diced onion and carrots, cooking until the onions are translucent and the carrots have softened slightly. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  2. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth and heavy cream. Simmer on low-medium heat, stirring frequently, until the sauce thickens into a glossy, velvety consistency.
  3. Fold in the shredded chicken and frozen peas; remove from heat immediately to prevent overcooking the vegetables.
  4. Line a 9-inch deep-dish pie pan with the first crust. Pour in the filling and smooth the top. Drape the second crust over the filling, trim the edges, and pinch them together to seal. Cut 3-4 small slits in the center for steam to escape.
  5. Brush the entire top with the beaten egg wash and sprinkle with sea salt. Bake at 425°F (218°C) for 30–35 minutes until golden brown.