Chicken and Dumpling Pot Pie

1.Prepare the Filling Base: Melt the 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables are softened and the onion is translucent.

2.Make the Roux: Sprinkle the 1/2 cup of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the chicken broth until the mixture is smooth and lump-free.

3.Simmer and Season: Bring the mixture to a simmer, stirring occasionally. Add the heavy cream, dried thyme, bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Reduce the heat to low and simmer for 5 minutes, allowing the sauce to thicken. Remove the bay leaf.

4.Finish the Filling: Stir in the shredded cooked chicken and frozen peas. Taste and adjust seasonings (salt and pepper) as needed. Remove the filling from the heat and set aside to cool slightly while preparing the dumplings and crust.

5.Prepare the Dumplings: In a medium bowl, whisk together the 1 cup of flour, baking powder, and 1/2 teaspoon of salt. Cut in the 2 tablespoons of cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

6.Form the Dumpling Dough: Pour in the 1/2 cup of milk and stir just until a shaggy dough forms. Do not overmix. The dough should be sticky and soft.

7.Assemble the Pie: Preheat your oven to 200°C (400°F). Line a 23 cm (9-inch) pie dish with one sheet of refrigerated pie crust. Trim the edges, leaving a 1-inch overhang.

8.Add Filling and Dumplings: Pour the cooled chicken filling into the pie crust. Using two spoons, drop small, golf-ball-sized spoonfuls of the dumpling dough evenly over the top of the filling. You should have 8-10 dumplings.

9.Seal the Pie: Place the second sheet of pie crust over the filling and dumplings. Trim the edges and crimp the top and bottom crusts together to seal. Cut 4-5 slits in the top crust to allow steam to escape.

10.Bake: Brush the top crust evenly with the egg wash (egg beaten with water). Place the pie on a baking sheet to catch any drips. Bake for 15 minutes, then reduce the oven temperature to 175°C (350°F) and continue baking for another 30-35 minutes, or until the crust is deeply golden brown and the filling is bubbling.

11.Rest and Serve: Let the pot pie cool on a wire rack for at least 15 minutes before slicing and serving. This allows the filling to set properly.