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. 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.
• Preheat oven to 425°F (218°C).
• Roll out one of the discs of chilled dough and place it into a 9-inch pie dish. Tuck the dough in with your fingers.
• 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. Cover the pie with the second crust, trim the edges, and crimp to seal.
• Bake for 32–38 minutes until the top of the crust is golden brown. Cover edges with aluminum foil after 20 minutes to prevent over-browning.
• Remove from the oven and cool for at least 10 minutes before serving.