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Ingredients
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Filling
Optional finishing/seasoning
Method
Filling
Prep vegetables and chicken
If chicken is not cooked, roast or poach 2 boneless skinless chicken breasts (about 1 lb) until internal temperature reaches 165°F (75°C), let rest, then shred. Dice carrots, celery and onion to roughly 1/2-inch pieces. Measure frozen peas; keep frozen until added.
Sweat aromatics and vegetables
Preheat oven to 400°F (205°C). In a large heavy skillet or saucepan over medium heat, melt 4 tbs unsalted butter. Add diced onion, carrots and celery and a pinch of salt. Cook, stirring occasionally, until vegetables soften and onions are translucent, about 6–8 minutes.
Make roux
Sprinkle 1 cup all-purpose flour over the softened vegetables and stir constantly for 1½–2 minutes to cook the raw flour taste and form a roux. The mixture will be pasty; keep stirring to avoid browning too much.
Add liquids and thicken
Slowly pour in 2 cups low-sodium chicken stock while whisking or stirring to eliminate lumps. Then add 1 cup whole milk and continue stirring. Bring mixture to a gentle simmer; as it heats the sauce will thicken. Simmer 3–5 minutes until it reaches a thick gravy consistency.
Finish filling
Stir in 4 cups cooked shredded chicken, 1 cup frozen peas, 2 tsp chopped fresh thyme, 2 tbs chopped fresh parsley, 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Remove from heat and let cool slightly for 10 minutes so it’s easier to handle when assembling.
Assembly and Baking
Prepare crust
If using pie plates: roll one pastry sheet to fit a 9-inch pie dish (or use a pre-rolled crust). Line the dish with the bottom crust, pressing to fit and allowing a slight overhang. Pour the slightly cooled filling into the crust. Dampen the exposed rim with a little water. Place the second pastry sheet over the filling, crimp or flute edges to seal, and trim excess pastry. Cut 2–3 slits in the top to vent steam. If making individual pot pies, divide filling among four 1½–2 cup ramekins and cover each with a round cut of pastry, sealing edges.
Bake
Place the assembled pie on a rimmed baking sheet to catch any spills. Bake in the preheated 400°F (205°C) oven for 25–30 minutes until the crust is golden brown and filling is bubbling through vents. If the crust browns too quickly, tent loosely with foil for the last 10 minutes.