Recipe:

Step 1

Preheat oven to 350 degrees. Sear chicken, seasoned with salt and pepper, on medium-high for about two minutes on each side. Remove the chicken and put it in the oven for about 7-10 minutes, until done.

Step 2

Using the pan you seared the chicken in, heat the butter in a large skillet over medium heat. Add carrots, onions and celery, cook for about 5 minutes, until soft. Once the veges are cooked and the garlic and thyme, cook for about 1 minute. Add ½ cup flour and cook, whisking constantly, until mixture is pale golden brown and becomes aromatic, about 5 minutes.

Step 3

Whisk in chicken stock ½-cupful at a time, incorporating completely before adding more. Whisk in cream; season with salt and pepper. Bring mixture to a boil, reduce heat, and simmer, whisking occasionally, until thick enough to coat a spoon, about 3 minutes. Transfer to a bowl to cool, about 10 minutes, so the filling doesn’t melt the pie crust before baking.

Step 4

Mix in chopped chicken, peas, then add hot sauce, Worcestershire sauce and season with salt and pepper to taste.

Step 5

Line the pie dish with the first piece of pie crust. Transfer mixture into the pie crust, evenly. Drape the second piece of pie dough over the filled pie crust and fold over/crimp the edges of the dish. Make 2 or 3 slits in the pastry with a sharp knife.

Step 6

Place baking dish on a rimmed baking sheet, wrap aluminum foil around the edges to the built pie, bake for about 20–30 minutes. After the first baking process, take the pie out of the oven and wash the top with the beaten egg. Put the pie back in the oven and bake for another 30–35 minutes longer. Let sit 10 minutes before serving.