Creamy Chicken Pot Pie🥧

Instructions for baked chicken. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Rinse fryer chicken and pat dry with a paper towel. In a small bowl add softened butter, half of the thyme leaves stemmed, salt, pepper, zest and juice from 1 orange, stirring until combined. Next rub the mixture all over the chicken. Fill the cavity with quartered oranges, half of the white onion cut into chunks and 2-3 thyme springs saving some for gravy. Bake uncovered for an hour or until internal temperature is 165 degrees and juices run clear. Once chicken is cooked allow for it to cool enough to be handled then cut into chunks.

While chicken is cooking make crust. In a large bowl combine 2 1/2 cups of flour and 1 teaspoon of salt together. Cut butter into 1/2-inch dice. Cut the cold butter into the flour mixture with a pastry cutter or fork until mixture resembles a course meal. Next add in the water and mix until the dough becomes shaggy.

Knead the dough until it becomes cohesive. Split the dough into two disks, wrap in plastic wrap and refrigerate for 30 minutes.

Make gravy. In a large skillet add 3 tablespoons of butter and diced onions on medium heat. Sauté until translucent. If you want to add any vegetables, like potatoes, carrots. celery and mushrooms now would be the time.

Add garlic powder, thyme and rosemary to the onions stirring until combined. Next add in the 3 tablespoons of flour, stirring again until combined.

Add chicken broth to the skillet, bringing to a boil then reduce to a simmer until the liquid thickens. Salt and pepper to taste.

Add cream, cooking until gravy has thickened. Once gravy has thickened fold in cooked chicken gently.

Preheat oven to 350 degrees and grease a pie plate. Roll out top and bottom pie crusts. Place the bottom pie crust in the prepared pie plate. Add the gravy and chicken mixture to the pie crust. Add the top and flute the edges of the crust. Make the egg wash with 1 beaten egg, a tablespoon of water and a pinch of salt. Brush the pie with the egg wash. Cut vents in the top of the crust for steam to escape.

Bake for 40 minutes or until crust is golden brown and filling is bubbling hot. Place the pie on a baking rack and allow to cool for 15-20 minutes.

Serve and enjoy!