Ingredients

• 1 tablespoon (15ml) extra-virgin olive oil
• 1 pound (454g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces, see notes 1 whole cooked chicken
• 4 tablespoons unsalted butter (2 ounces; 56g)
• 3 small carrots (about 2 ounces; 57g each), peeled and chopped (about 1 1/4 cups chopped) We use frozen
• 2 celery ribs (about 2 1/2 ounces; 68g each) chopped (about 1 1/4 cups)
• 1 medium leek, washed and rinsed of any grit, sliced
• 3 medium cloves garlic (15g), chopped
• 2 teaspoons chopped fresh thyme, plus more for garnish
• 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/4 teaspoon cayenne pepper
• 1/4 cup plus 2 tablespoons all-purpose flour (about 1 1/2 ounce; 44g)
• 2 cups (480ml) chicken broth, homemade or store-bought
• 1/4 cup plus 1 teaspoon (65ml) heavy cream, divided
• 1 1/2 cups frozen sweet green peas and corn (about 6 ounces; 175g)
• 2 teaspoons lemon zest, finely grated from 1 lemon
• 2 sheets Pillsbury Pie Crust, thawed
• 1 package frozen Pillsbury pie crust deep dish (there are 2 in the package)

Directions

• 1. Adjust oven rack to middle position and preheat oven to 400°F (205ºC). Heat oil in a 10-inch cast iron skillet over medium heat until just shimmering. Add chicken; cook, stirring occasionally, until cooked through, about 6 minutes. Using a slotted spoon, remove chicken from skillet, and transfer to a plate.
• 2. Melt butter in same skillet over medium. Stir in carrots, celery, leek, garlic, thyme, salt, and cayenne; cook, stirring often, until vegetables are tender, about 6 minutes. Sprinkle with flour; cook, stirring constantly, until vegetables are evenly coated and flour begins to stick to bottom of skillet, about 1 minute. Stir in broth and 1/4 cup of the cream; bring to a simmer over medium heat and cook, stirring often, until mixture thickens, about 3 minutes. Stir in peas, lemon zest, and reserved chicken; remove from heat.
• 3. Divide chicken mixture in skillet to each of the frozen pie crusts to be even with the top of the crust;  Unroll and top each deep dish pie with thawed pie crust.
• 4. Using a sharp paring knife, cut an “X” about 3 inches across in middle of pastry, or several small cuts evenly around the pie. (This allows steam to escape as the pie bakes.)
• 5. Set pies on top of a rimmed baking sheet and bake until top is golden brown and filling is bubbly, about 30 minutes. Remove from oven and let stand 10 minutes before serving.

Nutrition