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 until no flour lumps remain, then simmer 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. Place the dough into a 9-inch pie dish, tuck it in smoothly, and trim the extra overhang.
• 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 and cover the pie. Trim the extra overhang and crimp the edges with a fork to seal. Slice a few small slits in the top crust to allow steam to escape. Brush the crust and edges with egg wash.
• Bake for 32–38 minutes or until the top of the crust is golden brown. Cover the edges with aluminum foil after 20 minutes of baking.
• Remove from the oven and cool for at least 10 minutes before serving.