This is actually an adaptation of an Alton Brown recipe.
1 recipe for double pastry crust, store bought pie crust, or package puff pastry
2 Tbs vegetable oil
1.5 lbs chicken thighs or breasts skinned, boned, cut into 1/2 in. cubes
2.5 tsp kosher salt
1 large yellow onion chopped
8 oz cremini mushrooms cut into 1/4 in. slices
2 carrots peeled and chopped
2 celery stalks cut into 1/4 in. slices
2 cloves garlic minced
1/2 tsp pepper
1/2 tsp poultry seasoning
1/4 tsp dried thyme
1/4 tsp crushed rosemary
1/8 tsp celery seed
2 oz unsalted butter
3 oz all purpose flour
2 cups chicken broth
1.5 ups milk at room temp
8 oz frozen peas
Put 1 tablespoon of the oil in a 10 inch skillet and place over high heat until it shimmers. Add the chicken, season with 1 teaspoon of the salt, and cook, turning occasionally, until the chicken is no longer pink on outside but not dry, 4 to 6 minutes. Remove chicken from the skillet and set aside in a bowl.
Lower the heat to medium and add the remaining 1 tablespoon oil to the skillet; heat until it shimmers. Add the onion, mushrooms, carrots, celery, garlic, remaining 1.5 teaspoons salt, pepper, herbs and stir. Cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the butter and cook until it has melted. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the broth and milk. Bring to a simmer stirring constantly, and cook until the sauce thickens, about 3 minutes. Remove from the heat and stir in the peas, fresh herbs and chicken.
Preheat oven to 425#. At this point, Alton pours the filling into ramekins and tops with puff pastry after giving top and bottom a coating of egg wash. Cook 15 minutes and lower temp to 400# for another 15-20 minutes.
Today I made a homemade pie crust and baked in a pie plate @ 425# for 35 minutes.