½teaspoondry thymeor leaves from 6-8 springs of fresh
2large carrotspeeled and sliced into ¼ inch moons
1egg mixed with 2 tablespoons water for egg wash
Prepare and chill dough.
I've made this with both gluten free and gluten full doughs. There are a number of doughs to choose from at www.artofthepie.com/recipes
Poach Chicken (Can be prepared in advance)
In large pot, cover chicken thighs with water and bring to boil. Lower heat to simmer and cover. Simmer for 10 minutes. Turn off heat and let sit covered for one hour. Remove from water (stock).
Allow to cool. Pull part meat into small pieces. Cover and place in fridge until ready to use.
In a large frying pan or saucepan, heat the olive oil. Add the onion, celery, potatoes, and thyme. Cook for over medium low heat until soft---about 20 minutes.
In a saucepan, put 4 cups of the stock and boil for about 5 minutes or so.
Add carrots and and cook for about 10 minutes.
Remove from heat. Remove the carrots which will be added to the vegetable and chicken filling.
Keep the stock as it will go into the filling.
Finishing the Filling
Stir flour, sugar, salt and pepper, into the onions, celery, and potatoes.
Cook over low heat for 2 minutes. Stir in the stock a a little at a time.
Turn up heat and simmer for 10 minutes, stir occasionally. It should look like a thick soup.
Remove from heat.
Putting The Filling All Together
Stir in the peas, dry sherry, chicken, and carrots.
Add salt and pepper until it tastes just right to you!
Pour into a deep dish pie pan, and top with rolled out dough.
Cut some vents on top.
Brush with an egg wash.
Pop it in an oven preheated to 425F and bake for about 30 minutes.
Potpies may also be prepared in small single serving pie pans. I've frozen the individual serving pies and then baked them off adding a bit of extra time at the end. Leftover turkey is excellent in this pie, too.