2 cups chicken broth
1 lb. boneless skinless chicken thighs (about 4 thighs), quartered

  • bring broth to a boil in a medium saucepan
  • add chicken, return to a boil, then reduce heat and simmer for 5 minutes
  • remove chicken to a plate to cool for 15 minutes, reserving broth for gravy

2 Tbsp. butter
1/2 onion, diced
12 baby carrots, sliced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. rosemary
1/2 tsp. thyme
1/4 tsp. sage
1/4 tsp. parsley
1/4 tsp. coriander
2 Tbsp. flour
1 cup reserved chicken broth
1/2 cup milk
1/4 cup frozen peas

  • melt butter and saute vegetables and herbs until softened, about 10 minutes
  • add flour and stir to form a thick roux
  • slowly add stock and milk, mixing continuously to form a gravy
  • add peas immediately before filling pie crust(s)

2 pie crusts 1 egg
1 tbsp. water

  • line one 9” pie dish or four 6” pie dishes with the first crust
  • beat egg and water to make an egg wash and brush bottom crust(s)
  • add chicken mixture
  • top with second crust, sealing the edges and cutting slits to release steam
  • brush top crust with egg wash
  • bake 30 minutes at 425°F, covering crust edge to prevent burning
  • rest 10 minutes before serving

09/23/2018: herb: 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. rosemary and thyme

10/20/2024: updated recipe for changes i made today.