1 recipe basic pie crust
Filling
4 cups boiled, diced chicken
Medium onion, chopped
3 celery ribs, sliced
1 cup sliced baby carrots
1 cup frozen peas
2 cups chicken broth
1 12-ounce can evaporated milk
1/3 cup butter
1/2 cup, plus 1 Tablespoon flour
3/4 teaspoon dried thyme
1/4 cup white wine
1 teaspoon Kosker Salt
1/2 teaspoon fresh ground pepper
Adjust oven rack to low-center position; heat oven to 400 degrees. Prepare pie crust and place in refrigerator until ready to use.
Heat water in a pot to boil. Add celery and carrots and simmer 7-10 minutes. Add frozen peas and simmer another 4 minutes. Drain and set aside.
Heat chicken broth and milk until steamy. Melt butter over medium-high heat. Whisk in flour until incorporated. Gradually stir in milk mixture and whisk until thickend. Add thyme, salt, pepper, and wine and whisk. Add chicken and vegetables. Stir until blended well. Divide mixture between two 9-inch deep-dish pie plates. Cut pie crust in half and roll out to size of pie plates. Place crust on top of each dish and flute crust with knife or fork to allow air to escape. Set on baking sheet and bake until pastry is golden brown and filling is bubbly -- 30 to 35 minutes.
You may freeze one or both pies. If cooking a frozen pie, increase cooking time to one hour.
