Ingredients (serve 6)

2 pounds skinless, boneless chicken breast, trimmed

1 package (15 ounces) refrigerated piecrusts

¼ cup (1/2 stick) butter

1 large onion, finly chopped

3 tablespoons all-purpose flour

½ teaspoon dried thyme

1 ½ cups chicken broth

½ cup heavy cream

1 bag (16-20 ounces) frozen peas and carrots

¾ teaspoon salt

¼ teaspoon black pepper

1 egg yolk

1 tablespoon water

Step-by-step

1.       Preheat oven to 425 degrees.

2.       Place chicken in a large saucepan; add enough cool water to cover.

3.       Bring to boil, reduce heat and simmer until just cooked through, about 10 minutes.

4.       Drain the chicken; let cool.

5.       Shred chicken using 2 forks.

6.       Meanwhile, fit one piecrust into a 9-inch pie plate: set aside.

7.       Roll out the remaining piecrust on a lightly floured surface.

8.       Cut crust into ½ inch wide strips with a pastry wheel; set aside

9.       Melt butter in large saucepan over medium heat.

10.   Add the onion and cook, stirring for 3 minutes.

11.   Whisk in flour and thyme; cook stirring for 2 minutes.

12.   Add the broth and cream; whisk until thickened, 3-4 minutes longer.

13.   Remove from heat.

14.   Stir in the shredded chicken, frozen peas and carrots, salt and pepper.

15.   Spoon in the filling into the prepared pie plate.

16.   Arrange 6 of the piecrust strips in the same direction on top of the pie, twisting dough.

17.   Arrange the remaining strips crosswise on the top; fold the edges under and crimp edge to seal.

18.   Beat the egg yolk and water.

19.   Brush the pastry with the egg mixture; place the pie on baking sheet.

20.   Bake the pie until the crust is golden and filling is bubbly, about 45 minutes.

21.   Let stand for 10 minutes before serving.