3 cups shredded, cooked chicken, white or dark meat (425g)
2 tablespoons roughly chopped Italian parsley (7g)
1 ½ teaspoons chopped fresh thyme (2g)
2 pie dough discs (see A-PIE-ogenesis recipe)
1 egg, beaten
Melt the butter in a large pot over medium-high heat.
Add the celery, carrot, and onion, and saute, stirring occasionally, until the onions become translucent, about 5 minutes.
Season with salt and pepper. Reduce heat to low.
Sprinkle the flour and turmeric over the top of the vegetables in an even layer. Cook for 2 minutes, stirring often.
Stream in the warm chicken broth and heavy cream and whisk to combine. Turn heat up to medium and bring to a simmer.
When the mixture begins to bubble, stir in the parsley, thyme, and chicken. Simmer, stirring often, for an additional 3 minutes. Remove from heat and chill for at least one hour, up to overnight.
Heat the oven to 375°F and grease a 9 or 10-inch deep pie dish.
On a floured surface, roll out one disc of pie dough into a 13-inch diameter circle.
Place it in the bottom of the pie dish.
Spoon the chilled filling evenly into the dish.
Roll the second disc of dough into a 13-inch diameter circle and place it on top of the filling.
Trim the dough, leaving a 1-inch overhang, then fold and crimp the edges.
Cut vents into the top crust, brush the top of the pie with the egg wash and bake for 40-45 minutes, until the crust is golden brown and the filling bubbles up.
Cool 15 minutes before serving.
Note: If you prefer a pot pie with no bottom crust, omit it, and pour the filling directly into the pie dish. Roll out one pie disc to cover the top, crimp, vent, egg wash, and bake as above.
Note: To make individual pot pies, line 4 to 6 ramekins with pie dough, divide the mixture evenly among them, and top with pie crust rounds with a 1-inch overhang. Crimp the edges, cut vents, and bake until golden brown. Bake time will vary anywhere from 20-35 minutes, depending on the size of the ramekins.