Chicken Pot Pie

Filling

• 2 lb boneless skinless chicken breasts, cut into ¾-inch pieces905 g boneless skinless chicken breasts, cut into ¾-inch pieces
• 1¼ tsp kosher salt, divided1¼ tsp kosher salt, divided
• ½ tsp black pepper½ tsp black pepper
• 1 tbsp olive oil1 tbsp olive oil
• 2 tbsp butter28 g butter
• 1 medium yellow onion, diced1 medium yellow onion, diced
• 2 medium carrots, diced2 medium carrots, diced
• 2 stalks celery, diced2 stalks celery, diced
• 8 oz cremini mushrooms, quartered225 g cremini mushrooms, quartered
• 3 cloves garlic, minced3 cloves garlic, minced
• 2 tsp fresh thyme leaves2 tsp fresh thyme leaves
• ⅓ cup all-purpose flour41 g all-purpose flour
• 2 cups low-sodium chicken broth475 ml low-sodium chicken broth
• 1 cup 2% milk235 ml 2% milk
• 1 cup frozen peas135 g frozen peas
• 2 tbsp fresh flat-leaf parsley, chopped2 tbsp fresh flat-leaf parsley, chopped

Crust

• 1 sheet refrigerated pie crust, at room temperature1 sheet refrigerated pie crust, at room temperature
• 1 large egg, beaten with 1 tbsp water1 large egg, beaten with 1 tbsp water