A comforting and hearty chicken pot pie with a flaky, herb-infused crust and a creamy vegetable filling.
Prepare the crust by mixing flour, salt, and thyme in a bowl.
Adding herbs to the crust enhances its flavor and complements the filling.
Cut in the shortening until the mixture resembles coarse crumbs.
Use cold shortening to ensure a flaky crust.
Add water one tablespoon at a time, mixing until dough forms.
Avoid overmixing to keep the crust tender.
Roll out the dough on a floured surface to fit the baking dish.
Chill the dough for 10 minutes before rolling to make it easier to handle.
Cook leeks, mushrooms, celery, and carrots in butter until tender.
Cut vegetables uniformly for even cooking.
Stir in flour, poultry seasoning, salt, and pepper; cook for 1 minute.
Cooking the flour removes its raw taste.
Gradually add chicken broth and half-and-half, stirring until thickened.
Stir constantly to prevent lumps.
Mix in chicken and peas, then pour into a baking dish.
Ensure the filling is evenly mixed for consistent flavor.
Place crust over the filling, seal edges, and brush with beaten egg.
Cut slits in the crust to allow steam to escape.
Bake at 400°F for 30-35 minutes until crust is golden brown.
Check the crust halfway through baking to ensure even browning.
Let the pie rest for 10 minutes before serving.
Resting allows the filling to set for cleaner slices.
