½tspdried thymeplus a few pinches to sprinkle on the crust
4carrotschopped
4ribscelerychopped
½cupfrozen peas
3cupsshredded cooked chicken
1egg
1tbspwater
salt & pepperto taste
Instructions
Preheat oven to 425°. Heat the cast iron skillet over medium-high heat on the stovetop.
Melt the butter in the skillet. Add onions and cook, stirring occasionally, for about 2 minutes until they begin to soften a little. When stirring, take some of the butter up the sides. This will grease the sides of the skillet for the crust later.
Add the flour and stir. Cook for another 4 minutes to make a roux.
Stir in chicken stock and milk.
Stir in the remaining ingredients except for the egg, water, salt, and pepper.
Taste the filling and add salt and pepper to your liking.
Turn off the heat on the stovetop and roll out the crust on a lightly floured surface.
Place the crust over the filling and press against the edges with a fork to seal. Cut slits in the center to vent.
Make an egg wash by whisking together 1 egg and 1 tbsp water. Use a pastry brush to spread the egg wash over the top of the crust (you probably will not need all of the egg wash made).
Sprinkle dried thyme on the crust.
Bake for about 20 minutes or until the crust is golden. Turn off oven, place aluminum foil over the pot pie (loose is fine), and keep in the oven for about another 10 minutes. Remove from oven and let cool for a few minuets before serving.
Notes
I used a 12" cast iron skillet for this recipe, but you could use one that is slightly smaller than that.