Ingredients
- 4 cups chicken stock
- 1 pound boneless, skinless chicken breasts, cubed (about 2 cups)
- 1 cup diced potatoes (1 medium russet potato or 2 red potatoes)
- 1 cup sliced carrots
- ½ cup frozen green peas
- ½ cup sliced celery
- 2 (9-inch) unbaked piecrusts
- 4 tablespoons (½ stick) salted butter
- ¾ cup chopped yellow onion
- ¼ cup all-purpose flour
- ½ cup half-and-half
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ⅛ teaspoon dried thyme, or ½ teaspoon fresh thyme, plus more to taste
How to Make It
- Preheat the oven to 425°F.
- In a medium saucepan, bring the stock to a boil over high heat. Add the chicken, potatoes, carrots, peas, and celery and boil for 12 to 15 minutes, or until the chicken is cooked through and the vegetables are tender. Remove from the heat and reserve 1 cup of the stock for the filling. Drain the excess stock and set the chicken and vegetables aside.
- While the vegetables are cooking, place one piecrust in a 9-inch pie pan and pierce the bottom with a fork a few times. Bake for 5 minutes.
- In a large skillet, melt the butter over medium heat. Add the onion and cook for 2 to 3 minutes, or until soft and translucent. Slowly stir in the flour until smooth, and cook until lightly golden. Slowly whisk in the half-and-half and ½ cup of the reserved chicken stock. Stir in the salt, pepper, and thyme. Simmer over medium-low heat for a couple of minutes, or until it has thickened slightly. Remove the pan from the heat and add the chicken and vegetables. Add more of the reserved stock if the mixture is too thick. Taste for seasoning and add additional thyme, salt, and pepper, if needed.
- Remove the piecrust from the oven and reduce the oven temperature to 400°F. Pour the chicken filling into the bottom crust. Cover with the top crust, seal the edges, and make five small slits in the top of the pie to allow steam to escape.
- Bake the pie for 20 to 25 minutes, or until golden brown. Let cool for 5 to 10 minutes before serving.
