Ingredients:

  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 2 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn kernels
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 cups sharp yellow cheddar cheese, freshly shredded
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • Salt and freshly cracked black pepper to taste
  • 1 sheet refrigerated pie crust
  • 1 large egg
  • 1/2 tsp flaky sea salt

Instructions:

  1. Heat 2 tbsp olive oil over medium high heat and brown the 1.5 lbs chicken cubes until a golden crust forms on the edges. Note: Don't worry about cooking them through yet.
  2. Remove chicken, add 1 cup onion, 2 sliced carrots, and 2 stalks celery to the pan until the onions turn translucent and soft.
  3. Toss in the 3 cloves of minced garlic and stir for 60 seconds until the scent fills the kitchen.
  4. Melt 4 tbsp butter in the pan, then whisk in 1/4 cup flour until the mixture looks like wet sand.
  5. Gradually whisk in 2 cups broth and 1/2 cup heavy cream until the liquid is thick and velvety.
  6. Remove the pan from heat and stir in the 2 cups of shredded cheddar until completely melted and smooth.
  7. Fold the seared chicken, 1/2 cup peas, 1/2 cup corn, 1 tsp thyme, and 1/2 tsp sage into the sauce.
  8. Pour the filling into your dish and drape the pie crust over the top, crimping the edges to seal.
  9. Brush with 1 beaten egg, sprinkle with 1/2 tsp sea salt, and cut 4 slits in the center until steam can escape freely.
  10. Place in a 400°F (200°C) oven for 35 minutes until the crust is shimmering amber and filling is bubbling.