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By sklesley

Ingredients

• 4 Tbsp. butter
• 1/2 cup diced onion
• 1/2 cup sliced carrot
• 1/2 cup peas
• 3 cups shredded cooked chicken
• 1/4 cup flour
• 3 cups chicken broth
• 1/4 tsp. Turmeric
• Salt and pepper to taste
• Chopped fresh thyme to taste
• 1/4 cup heavy cream
• 2 whole unbaked pie crusts
• 1 whole egg
• 2 Tbsp. water

Details

Servings 12
Adapted from 12tomatoes.com

Preparation

Step 1

Directions

Preheat the oven to 375F

Melt the butter in a large pot over medium-high heat, then add onion and carrots. Cook until onions start to turn translucent, stirring frequently

Stir in the chicken and peas, and sprinkle flour over. Stir until well combined with the vegetables. cook for 1 minute.

Add the chicken broth, and stir around to allow to thicken.

Once the mixture starts to thicken, add turmeric, salt, pepper, and thyme.

Add cream, then stir and allow the mixture to bubble and thicken (about 3 minutes).

Line a baking dish (2-quarts or so for family serving) with a pie crust, then pour in the filling. Roll out the second pie crust on top of the dish.

Mix together the egg and water, then brush over the surface.

Place the pot pie on a rimmed baking sheet and lightly cover the crust with foil.  Bake for 15 minutes, then remove the foil. Bake for another 15 minutes, or until the crust is a golden brown.