Chicken Pot Pie

Prepare the pie crusts. Roll out the bottom crust and fit it into a pie dish. Dock the bottom with a fork. Roll out the top crust and cut a small vent in the center. Chill both crusts in the refrigerator while you make the filling.

Dice the carrots, onion, and celery into medium-sized pieces. Tear the oyster mushrooms into bite-sized strips.

In a large pot or Dutch oven over medium heat, melt the unsalted butter.

Add the diced carrots, celery, onion, and torn mushrooms to the pot. Season with fresh thyme and kosher salt.

Sauté the vegetables for 7-8 minutes, until they are tender-crisp.

Clear a space in the center of the pot, add a touch of oil, then add the minced garlic. Sauté the garlic in the center for about a minute until fragrant, then stir it into the rest of the vegetables.

Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.

Pour in the cognac and stir until it's fully absorbed by the flour and vegetables, creating a paste.

Gradually pour in the chicken stock and heavy cream, stirring constantly to create a smooth, creamy sauce.

Add the frozen peas to the pot. Season the sauce with more kosher salt and freshly ground black pepper to taste.

Bring the mixture to a simmer over low heat and cook for about 5 minutes, allowing it to thicken.

Turn off the heat. Stir in the fresh dill and the shredded cooked chicken.

Remove the pot from the stove and let the filling cool down significantly. It should not be piping hot when added to the crust.

Pour the cooled filling into the chilled bottom pie crust.

Carefully place the top crust over the filling. Trim any excess dough and crimp the edges to seal the pie.

Preheat your oven to 375°F (190°C). Beat the egg to create an egg wash and brush it evenly over the top crust.

Bake for 40 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pie rest for at least 10-15 minutes before slicing and serving.