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, about 10 minutes.
• Preheat oven to 425°F (218°C).
• On a floured work surface, roll out one of the discs of chilled dough. Carefully place the dough into a 9-inch pie dish. Tuck the dough in with your fingers, trim the extra overhang, and discard.
• 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 to cover the pie and trim the extra overhang. Crimp the pie crust with a fork to seal the edges, slice a few slits in the top crust to allow steam to escape, and brush with egg wash.
• Bake for 32–38 minutes or until the top of the crust is golden brown.
• Remove from the oven and cool for at least 10 minutes before serving.