Joanne Chang's Chicken Potpie

Name: Joanne Chang's Chicken Potpie
Ingredients: 1 recipe Extra-Flaky Pastry; 2 tablespoons unsalted butter; 1 medium onion, peeled and diced; 1 celery stalk, sliced; 1 large carrot, peeled and sliced thin; 1 small russet potato, scrubbed clean, unpeeled, diced; 1 pound boneless chicken breast, cut into 1- or 2-inch dice; 5 tablespoons all-purpose flour; 1 ½ cups chicken stock; 1 cup fresh or frozen peas; 2 teaspoons chopped fresh thyme; 1 ½ teaspoons kosher salt; ½ teaspoon ground black pepper; 2 tablespoons heavy cream; 1 egg, for egg wash

"This delicious chicken potpie recipe from award-winning Boston pastry chef Joanne Chang folds white-meat chicken, peas, carrots, and potatoes into flaky pie dough. It's the perfect winter comfort dish!..."

INGREDIENTS

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1 recipe Extra-Flaky Pastry

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2 tablespoons unsalted butter

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1 medium onion, peeled and diced

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1 celery stalk, sliced

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1 large carrot, peeled and sliced thin

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1 small russet potato, scrubbed clean, unpeeled, diced

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1 pound boneless chicken breast, cut into 1- or 2-inch dice

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5 tablespoons all-purpose flour

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1 ½ cups chicken stock

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1 cup fresh or frozen peas

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2 teaspoons chopped fresh thyme

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1 ½ teaspoons kosher salt

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½ teaspoon ground black pepper

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2 tablespoons heavy cream

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1 egg, for egg wash

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