Hearty Chicken Pot Pie

An excerpt from American classic recipe cards

Ingredients:

• 1 can (10 ¾ oz) condensed chicken broth
• 1 ⅓ cups water, divided
• 4 medium carrots, thinly sliced
• 3 medium red potatoes, scrubbed and diced
• 2 stalks of celery, cubed (optional)
• 2 tablespoons olive oil
• 2 cups medium mushrooms, quartered
• 1 medium onion, coarsely chopped
• 1 lb of fresh sugar snap peas or snow peas, shelled or 1 cup of frozen peas
• ⅓ cup all-purpose flour
• 9" unbaked pie crust
• 2 ½ cups (325g) all-purpose flour, spooned and leveled
• 1/2 teaspoon fine sea salt or 1 teaspoon kosher salt
• 1 tablespoon sugar, optional
• 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes
• 6 to 8 tablespoons ice water, or more as needed
• 2 ½ cups chopped cooked chicken
• store-bought rotisserie chicken or poached shredded chicken thighs
  
• Poaching breasts or thighs in seasoned broth keeps the meat incredibly juicy and yields tender shreds for your pie.

Directions:

1. Follow Joanne Gallagher's easy flaky butter pie crust recipe for the pot pie a day before. If you have frozen the pie crust, thaw in the refrigerator for a couple of hours before blind baking. Preheat oven to 425°F. 
2. Place boneless, skinless chicken thighs in a pot. Cover with 1–2 inches of cold water or broth, and add aromatics (onion, garlic, salt, pepper, bay leaves, and turmeric). Bring to a gentle simmer about 15–20 minutes. Turn the heat off, cover, and let the chicken steep until cooked through.
3. 1n a medium saucepan, combine the chicken broth, 1 cup of water, carrots, and potatoes. Bring to a boil. Reduce heat and simmer over low heat for 10 minutes.
4.  In a large skillet, heat oil until toothpick is bubbling. Add mushrooms and onions. Add in the peas and sauté for 5 minutes. Stir in the broth mixture.  
5. In a bowl, whisk remaining ⅓ cups of water into the flour until smooth. Wisk flour paste into the large skillet of vegetables. Increase the heat to medium high. Bring to a boil
6.  Spread out pie crust on floured surface. Measure and roll, if necessary, to fit 1" thickness dough to cover a 2-quart baking dish and another to cover up the pie filling. Cut a scalloped round hole from the center of the top pie crust for ventilation using a cookie cutter.
7. Add chicken to the vegetable mixture. Transfer to the baking dish. Place the top pie crust over filling. Trim and flute edges.  
8. Place the baking dish of the chicken pot pie in the oven. Bake for 20 minutes or until filling is bubbly or crust has browned.