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Serves 6
To preserve their color, don’t thaw the peas before using. Each box of pie dough contains 2 crusts; you will use all 4 crusts for this recipe.
1½ pounds boneless, skinless chicken breasts
2 tablespoons vegetable oil
5½ cups low-sodium chicken broth
2 tablespoon unsalted butter
1 medium onion, chopped fine
3 medium carrots, peeled and chopped
1 celery rib, chopped fine
½ cup all-purpose flour
¼ cup milk
2 teaspoons minced fresh thyme leaves
2 tablespoons lemon juice
2 (15-ounce) boxes Pillsbury Ready to Roll Pie Crust
1 large egg, plus one large egg, beaten, for baking
1½ cups frozen peas
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