Homemade Chicken Potpie

• 2 Tb unsalted butter
• 1/2 medium white onion, minced
• 3 garlic cloves, minced
• 3 medium carrots, sliced into 1/4 inch-thick coins
• 2 ribs celery, sliced
• 2 baby Yukon gold potatoes, sliced
• 3 Tb all-purpose flour
• 1/3 cup heavy cream
• 3 cups chicken broth
• 4 cups roasted chicken breast meat
• 3/4 cup of frozen peas and pearl onions
• 1/2 cup of frozen sweet corn
• 5 sprigs of fresh thyme
• 1 (9-inch) store-bought pie crust
• 1 egg, beaten
• salt
• pepper

Directions:

1. You have two options for the roasted chicken in this recipe.  The first is to buy a grocery-store roasted chicken and just use all of the meat from it.  However, I roasted my own chicken breasts and LOVED the taste when I made this pot pie.  To do what I did, take 3 large split breasts that still have skin and pat them until they are completely dry.  Generously, salt and pepper, add a pat or two of butter and add a sprig of thyme to each breast under the skin. Drizzle the skin with a tsp of olive oil and roast all three on a jelly roll pan at 400° F for 45 minutes or until chicken is juicy and almost cooked.  Chicken may be 5-10 minutes from being completely cooked but remember that if will finish cooking in the pot pie. Once chicken is cooled, chop into large chunks and set aside.
2. Heat butter in 12-inch cast-iron skillet over medium heat.  Add onion, carrots, celery, potatoes, and garlic and cook until carrots and potatoes begin to soften.  Season generously with salt and pepper from the start.
3. Reduce heat to medium-low and stir in flour.  Cook 1 minute. Stir in heavy cream and broth, using a whisk, until combined.  Stir in chicken, peas and onions, corn and 2 thyme sprigs and bring mixture to a boil.  Make sure to taste mixture and season accordingly.Cook mixture on stove until all ingredients are heated thoroughly.  Remove from heat.
4. Gently roll out store-bought pie crust until it reaches 12 inches in diameter.  Place dough atop chicken mixture and brush with egg; cut vents in pastry.  Transfer skillet to over and bake until crust is browned and flaky, about 35 minutes at 400° F.

(Modified from Country Living recipe)