Chicken Pot Pie

Rob's Chicken Pot Pie
Ingredients
1 pound skinless, boneless chicken breast halves - cubed Roast whole in oven, then shred- about 2 cups
1 cup sliced carrots
1 cup diced potato
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 3/4 cup chopped onion
1/3 1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 tsp fresh thyme
1/4 tsp garlic salt
1/4 tsp poultry seasoning
2 cups chicken broth
1 cup milk or half & half
2 (9 inch) unbaked pie crusts (one 9 inch with pastry crust on top)
Directions
1. Preheat oven to 400 degrees F
2. Roast chicken at 410 for 1 hour (to 165°F internal temp)
3. Sauté onions, carrots, potatoes, and celery in butter until soft and translucent. About 7 minutes on medium. Add peas.
4. Stir in flour. Stir and allow to cook for 1 minute.
5. Add salt, pepper, celery seed, thyme, poultry seasoning, and garlic salt. Slowly whisk in chicken broth. Whisk in the milk. Simmer over medium-low heat until thick. 3 minutes. Add chicken. Remove from heat and set aside.
6. Brush egg white on crust bottom, cover with parchment paper, and add dry beans or rice to weigh crust down. Proof (pre-bake) for 7 minutes at 400°F. If it is not done, take off parchment and weight and place back in oven for another 3-4 minutes. Just want the crust firm not browned and crisped.
7. Remove from oven and take out parchment. Pour hot liquid mixture into pie plate. Cover with top crust, seal edges, and cut away excess dough. Coat with egg white. Make several small slits in the top to allow steam to escape.
8. Bake in the 400°F preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Crust Recipe
ingredients
x2 for bottom and top crust
1 1/4 cup all-purpose flour
1 stick unsalted chilled butter
1/4 tsp salt
6-7 tablespoons ice water
In a bowl with a pastry blender or in a small food processor blend together flour, butter, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one-half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell at 400 in bottom third of oven until set and pale golden, about 7 minutes.
Homemade Poultry Seasoning
2 teaspoons ground dried sage
1 ½ teaspoons ground dried thyme
1 teaspoon ground dried marjoram
¾ teaspoon ground dried rosemary
½ teaspoon ground nutmeg
½ teaspoon finely ground black pepper