Chicken Pot Pie

For the filling

• 6 boneless chicken thighs (or the meat from a batch of braised chicken)
• 2 tablespoons (30 ml) butter
• 1 large onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 tablespoons (60 ml) flour
• 2 cups (480 ml) chicken stock (or reserved braising liquid)
• ½ cup (120 ml) milk or cream
• 1 cup (240 ml) frozen peas
• Salt and pepper

For the crust

• 1 sheet pie dough or puff pastry

Make the filling

1. If starting from raw chicken, season the thighs, brown them in a little oil in a heavy pot, add 3 cups (720 ml) of water with onion, carrot, and celery, cover, and braise at 325°F (165°C) until fork-tender, about 1 hour 15 minutes. Shred or cube the meat and reserve the liquid.
2. In a pot, melt the butter and cook the onion, carrot, and celery until softened, about 7 minutes. Sprinkle in the flour and stir to coat, cooking 1 minute.
3. Slowly whisk in the stock and milk, stirring until thickened, about 5 minutes. Stir in the chicken and peas and season with salt and pepper.

Assemble and bake

1. Pour the filling into a baking dish, top with the pastry, crimping the edges, and cut a few vents.
2. Bake at 400°F (200°C) for 25–30 minutes, until the crust is golden and the filling bubbles. Rest briefly before serving.