step 1
Prepare Pie Crusts (2) per your favorite recipe or simply thaw if frozen.
step 2
After the pie dough has chilled, on a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
step 3
Generously sprinkle the bottom of your 9-inch deep dish glass place with flour (this will prevent the crust from sticking to the bottom of your pie place when serving). Carefully place the dough into the prepared pie plate. Tuck it in with your fingers, making sure it is smooth. Refrigerate while you are preparing the filling.
step 4
In a large saucepan, combine Yukon Gold Potato (1 cup), Carrots (2), and Celery (1). Add water to cover and bring to a boil; reduce heat and simmer for 12 minutes or until the vegies are tender.
step 5
Remove from heat, drain, and set aside.
step 6
In a large skillet, cook the Unsalted Butter (1/3 cup), Onion (1/3 cup), and Garlic (1 tsp) over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning.
step 7
Sprinkle with All-Purpose Flour (1/3 cup) and stir until you have a barely light brown roux (closer to blonde).
step 8
Whisk in the Chicken Broth (1 3/4 cups), Kemps Half & Half (2/3 cup), Chicken Bouillon Powder (1 Tbsp), Ground Black Pepper (1/2 tsp), and Dried Thyme (1/2 tsp). Continue cooking and stirring until no flour lumps remain.
step 9
Simmer over medium-low heat until rich and thick, about 10 minutes or slightly longer. Taste and adjust seasonings if you prefer.
step 10
Remove from heat and stir in Chicken Breasts (3 cups), cooked veggies, and Frozen Green Peas (1 cup); set aside.
step 11
Preheat oven to 425 degrees F (220 degrees C).
step 12
Roll out second pie crust dough just as you did the first.
step 13
Gently pour the chicken mixture into the crust. Cover the pie with the second crust and trim the extra overhang off the sides with a small sharp knife. Seal the edges by crimping with your fingers or a fork. Slice a few small slits in the top crust for steam to escape.
step 14
In a small bowl, beat the Eggland's Best Classic Egg (1) with a fork. Using a pastry brush, brush crust top and edges with beaten egg.
step 15
Bake for 15 minutes, and then place a pie crust shield on top to protect the edges from browning too much.
step 16
Continue baking for about 25-30 minutes, or until crust is golden brown.
step 17
Remove from oven, remove pie shield and let sit for 10 minutes before serving – this will allow your filling to thicken slightly.
step 18
Garnish with some Fresh Thyme (to taste) and serve warm.
