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1
To make the chicken pot pie filling, melt 2 tablespoons butter over medium heat in a large pot.
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2
Add the chopped celery, carrot, potato, onion, dried thyme, dried rosemary, and salt.
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3
Saute until soft, about 15 minutes.
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4
Add the peas and diced chicken to the pot.
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5
Add the remaining 4 tablespoons butter to the softened vegetables, and let it melt completely.
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6
Add the flour and stir to distribute, then add the chicken stock.
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7
Bring the mixture to a boil, then back down to a simmer, and let it bubble for five minutes until it has thickened.
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8
Adjust the seasoning if desired, then let this mixture cool to room temperature, then chill completely in the fridge, for at least 3 hours.
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9
In the meantime, make the pie crust.
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10
Pulse the flour and salt together in a food processor 10 times, to combine.
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11
Add the cubed butter and pulse about 20 times until the butter is chopped up into pea-sized pieces.
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12
Drizzle in the ice water and pulse until the dough comes together.
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13
You want to stop adding water when it looks crumbly, but if you pinch a bit of the dough, it holds together.
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14
Dump the dough out onto the counter, bring it together into a flat disk with your fingers, then wrap in plastic.
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15
Chill in the fridge for two hours.
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16
Once the filling and pie crust are chilled, were ready to bake.
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17
Preheat the oven to 400 degrees F.
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18
Roll the pie crust out to about 1/8 inch thick, and cut 6-inch wide circles.
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19
If you re-roll the scraps, you should be able to get 8 circles total.
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20
Place a few spoonfuls of filling into each circle, then enclose by crimping with your fingers.
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21
Repeat with the remaining ingredients, then place four pies each on two sheet pans.
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22
Cut vent slits into each pie, then brush with egg wash. Bake for 2530 minutes until golden brown and crusty.
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23
Let the pies cool for at least 5 minutes, then enjoy!
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24
Note: You can use your own pie crust recipe or store-bought pie crust, if desired.
