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For the chicken: Start by putting the chicken in a pot and covering it with water.
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Bring the water to a boil, and then reduce the heat to low.
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Simmer for 45 minutes, and then remove the chicken from the pot.
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Set the chicken aside to cool briefly.
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Shred the chicken with 2 forks, reserving the bones.
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For the stock, return the bones to the pot and boil for 20 minutes.
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Remove the bones from the pot and discard.
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For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes.
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Preheat the oven to 400 degrees F.
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Begin by finely dicing the vegetables.
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Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice.
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Repeat this process with the carrots, and the onion.
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Melt the butter in a large pot or Dutch oven over medium heat.
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Add the onion, carrots and celery.
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Saute until the vegetables start to turn translucent, a couple of minutes.
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Add 2 cups of the shredded chicken and stir to combine.
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Sprinkle the flour evenly over the vegetables and chicken, and stir to combine.
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Cook for a couple of minutes, stirring gently.
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Pour in the chicken broth, stirring constantly.
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Stir in the bouillon cube and wine if using.
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The flour will combine with the chicken to create a delicious gravy.
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Next, add the peas.
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Pour in the cream and stir.
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Allow the mixture to cook over low heat, thickening gradually, about 4 minutes.
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Season with the thyme, salt and pepper, and remove from the heat.
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Taste and adjust the seasonings as needed.
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Be sure it's adequately salted!
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Pour the chicken mixture into a deep pie pan or small casserole dish.
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Roll out the pastry so that it's 1 inch larger than the pan.
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Place the crust on top of the chicken mixture and cut small slits in the top.
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Press the crust gently into the sides of the dish to seal.
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I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
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Bake until the crust is golden brown and the filling is bubbly, about 30 minutes.
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Cool for 10 minutes before serving.
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To freeze: Allow the filling to cool completely then top with the crust.
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Cover with plastic wrap or aluminum foil and place in the freezer.
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To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven.
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Bake until lightly browned and bubbly, 30 to 45 minutes.
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For the thyme pastry: Combine the flour and salt in a large bowl.
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Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles.
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This step should take 3 or 4 minutes.
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Lightly beat the egg with a fork, and then add it to the mixture.
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Next, add in the cold water and vinegar.
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Stir the mixture together until it's just combined, and then remove half the dough from the bowl.
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45
(Dividing the dough in half results in two pretty generous pie crusts.
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If you desire a thinner crust, you may divide the dough into three crusts.)
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Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin.
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This makes it much easier to roll out the crust later.
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After flattening, seal the bag tightly.
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Repeat with the other half of the dough and place the plastic bags in the freezer.
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51
I like to make several batches of pie crust at a time so I always have a crust ready to go.
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For recipes other than this pot pie, remove from the bag and place on a lightly floured surface.
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With a rolling pin, begin rolling the dough from the center, outward.
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Be gentle and patient; it'll take a little time to get the dough completely rolled out.
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If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top.
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Then flip it over to finish rolling.
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Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
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Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan.
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Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
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Because it's quick and easy, I just tuck the excess dough under itself above the rim.
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Then you can apply whatever decorative effects that you like to the edge.
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Or you can leave it plain if you'd like!
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Just tell yourself it's more rustic that way!
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Fill the pie crust with filling and bake according to the pie recipe's directions.
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Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.
