Prep: 1. Poach chicken: bring chicken stock to a boil. Add chicken and return to a boil. Cook 3 minutes, then cover with a lid and remove from heat. Let stand until chicken is cooked through, about 15 minutes. Flipping halfway through. Remove from stock and chop. (or use leftover chicken!) 2. Dice onion, celery, carrots, and potatoes. Make: 1. Preheat oven to 400. 2. Saute onion, celery, carrots and potatoes in butter for 10 minutes. 3. Add flour to sautéed mixture, stirring well, cook 1 minute stirring constantly. 4. Combine broth and half and half; gradually stir into vegetable mixture. 5. Cook over medium heat, stirring constantly until thickened and bubbly. 6. Stir in salt, pepper, peas, and chicken. 7. Pour into shallow pie pan and top with pie crust. 8. Cut slits to allow steam to escape. 9. Bake for 40-50 minutes. or until pastry is golden brown and filling is bubbly and cooked through.
This was a team favorite in our office, even to those who don't normally like pot pies! We like this with just a crust on top, but if you prefer you can put one on top and bottom. If you do that we'd recommend pre-baking the bottom crust - place it in a pie pan and poke several holes in the bottom with a fork and line with parchment paper (if you have pie weights or dried beans fill the parchment with them). Bake at 400 for 20 minutes before filling and topping with the second crust.