1.5 lbs. boneless skinless chicken thigh or breasts, trimmed
2 cups free range chicken stock
7 tablespoons cultured butter
1 large yellow onion, finely diced
4 large carrots, peeled and cut into half-moons
3 large celery ribs, sliced to match thickness of carrots
½ teaspoon finely ground Himalayan salt
¼ teaspoon ground white pepper
½ cup unbleached AP flour
1.5 cups whole milk
½ teaspoon ground thyme
1 cup frozen peas
9x12 Baking Dish
For the Crust:
Mix together flour and salt.
Measure the cold milk and vegetable oil together in one liquid measuring cup, do not stir. Pour into the flour mixture.
Using a fork mix until just barely combined. Use your hands to pat in the last flour-y crumbs.
Place wax paper on a slightly damp counter to create a seal. Empty barely formed crust onto parchment and using your hands form an even disc. Cut into two and set one half aside.
Using a second piece of parchment paper as a barrier, roll ½ of crust into roughly ¼" thick piece to match your cooking vessel.
For the Filling:
Preheat oven to 400 degrees. In a heavy bottom pot or enameled cast iron pan, bring chicken breasts and chicken broth to a simmer and cook covered for about 10 minutes, or until chicken breasts are cooked through. Transfer chicken to a plate and save cooking liquid.
Without washing, bring the same cooking vessel to medium heat and melt 3 tablespoons of butter. Cook onions, carrots, celery, and salt until soft. About 5 minutes.
Meanwhile, using a fork or your fingers, shred or chop chicken into small pieces and place into a large bowl. If there are any remaining juices from the chicken, add it to the reserved broth. Pour cooked vegetables into the same bowl as the shredded chicken.
Return the vessel to medium heat and melt remaining 4 tablespoons of butter. Add flour and stir constantly for 1 minute, or until flour has cooked into butter. Whisk in reserved chicken stock, milk, and thyme. Bring to a slow simmer and cook for about 1-2 minutes, or until the sauce thickens. Remove from heat and stir in chicken, vegetables, peas, and season with salt and pepper to taste.
Pour mixture into a rectangular bake dish, about 9x12, and roll crust over top. Tuck or crimp any excess dough along the sides. Cut vents into the dough to avoid cracking the top during baking.
Place pot pie on baking sheet to catch any overflow, and cook for about 40 minutes or until the crust is golden brown and the filling is bubbling. Cool before serving.