Chicken Pot Pie

Preheat oven to 375 degrees

Start by melting 2 tablespoons of butter in a 10” cast iron skillet. Once sizzling and foamy, add in the chicken breast and sautée for 2-3 minutes. Remove and set aside.

Add in another 2 tablespoons of butter, once melted add in ½ a chopped onion and sautée for 2-3 minutes before adding chopped celery and carrots. Sautée over medium heat for 5 minutes.

Once is has softened and the color has developed, add in the chopped thyme and sautée for 30 seconds.

o thicken, add 4 tablespoons of all-purpose flour and sautée together for 1-2 minutes before optionally deglazing with ¼ cup of white wine or dry sherry. Cook for 1 minute or until the alcohol smell is gone.

Slowly add in 2 cups of chicken stock by pouring small splashes at a time mixing until a thick paste is formed before adding more stock.

Add the chicken back to the skillet and bring to a simmer for 5 minutes before adding a few pinches of kosher salt and a few twists of freshly ground black pepper.

Kill the heat and add in a few tablespoons of freshly chopped parsley, ½ cup of frozen peas, and ¼ cup of heavy cream. Mix until thoroughly combined. Taste for seasoning then set aside covered while making the pie crust.

Place pie crust on a parchment-lined baking sheet. Brush the crust down with a beaten egg and sprinkle with salt. Bake at 375 degrees for 10 minutes or until partially cooked and holding its shape. Let cool completely on a wire rack.

Gently shuffle the cooled pie crust onto the top of the filling and bake at 400°F for 10 minutes.

Let cool before serving