Anonymous wrote:The Red Truck Bakery chicken pot pie is the Platonic ideal of chicken pot pies. They sell frozen, ready-to-bake ones at their locations in Marshall and Warrenton, but it’s easy enough to make from scratch at home.

1 1/4 lb. boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
6 tbs. unsalted butter
1 1/2 cups chopped yellow onions
6 tbs. flour
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped carrots
5 oz. frozen peas
1/4 cup finely chopped fresh parsley
Double pie crust - Red Truck uses their own scratch made crust, but for ease you can use good quality store bought (Village Piemaker has an excellent frozen crust)
1 large egg, whisked with 1 tablespoon water
Sea salt and coarsely ground black pepper

Preheat the oven to 400 degrees.

Rub the chicken breasts with the olive oil and sprinkle with salt, pepper, and rosemary. Arrange on a rimmed baking sheet and bake just until cooked through, 15 to 20 minutes. Let cool, then coarsely chop into large pieces.

In a large saucepan over medium-low heat, melt the butter. Add the onions and cook, stirring, until translucent, 10 to 15 minutes. Whisk in the flour and cook, whisking continuously, until you end up with a thick roux, about 2 minutes. The mixture will brown slightly while you continue to whisk but don’t let it burn.

Still whisking, gradually add the broth. Make sure the mixture is blended completely and the roux isn’t stuck to the sides of the pot. Reduce the heat to low and add the cream, salt, and pepper. Whisk for another minute or so, remove the pan from the heat, and, using a wooden spoon or spatula, stir in the carrots, peas, parsley, and chopped chicken. Let cool.

Line casserole dish with pastry. Pour filling into crust. Lightly brush the rim of the dough with the beaten egg and then place second crust on top of pie. Gently pinch the edges of the top and bottom crusts together to seal. Trim any excess dough to about 1/2 inch around the outside edge of the dish. Roll the outside edges toward the top of the pan, just inside the rim, and crimp with your fingers or a fork.

Place dish on a foil-lined pan to catch any spills. Lightly brush the top crust with the egg wash and cut 4 slits in the center. Sprinkle lightly with sea salt and coarse black pepper.
Bake 30 minutes at 400 degrees. Rotate the pan, then bake another 20 to 30 minutes until the mixture is bubbling out of the slits and the crust is golden. If the edges of the pastry are browning too quickly, loosely cover with a strip of foil that you mold around the edge of the pie.

Let cool slightly and serve.