Preheat oven to 375 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Scrub potatoes to clean them. Using a knife and cutting board, dice the potatoes into small cubes. You may peel the potatoes, if desired.Peel and slice the carrots. Dice the yellow onion.
Make the Chicken Filling
In large saucepan, cover chicken thighs with water. Bring to a boil. Add potatoes, carrots and onion to the chicken. Cover and cook over medium low heat until tender, approximately 20-25 minutes.
Remove chicken from the pot with a wire strainer. Allow to cool slightly on a plate or tray. When cool, tear meat into small pieces with a knife or fork.
Add chicken bouillon cubes and peas to the other vegetables. Bring to a boil and then reduce to simmer. Continue to cook for 10 minutes until peas are tender.
In small bowl, mix flour and water to make a paste. Gradually stir into broth to thicken.
Add chicken to the creamed broth and stir to combine. Season with dried thyme, oregano, kosher salt and freshly ground black pepper.
Prepare the Pastry
While chicken is cooking, prepare the pastry. In a large bowl, mix together flour and salt. With a blending fork, cut in shortening until dough resembles small pebbles.
Add water in two parts, mixing well between each addition. Divide dough in half. Cover and set aside until ready to prepare the pot pie.
When the chicken and sauce is ready, roll out each half of pastry in an oblong shape big enough to fit the baking pan. (I like to use a lasagna dish for this recipe.)
Assemble the Pot Pie
Spread first crust to fit the bottom of a greased oblong baking pan and up the sides as far as it will go. Do not worry if the crust does not go to the top.
Pour chicken mixture over the bottom crust, and dot with small pieces of butter.
Add the top pastry spreading to the sides. It is not necessary to seal the top and bottom crusts. Poke 6-9 steam holes in the top crust with a knife or cooking shears to allow sauce to breathe.
In a small bowl, whisk egg and water to make an egg wash. Smooth over top crust with your fingers or a pastry brush. Sprinkle crust with more kosher salt and freshly ground black pepper.
Bake in a preheated oven on the bottom rack for 35-40 minutes until golden brown and sauce is bubbly. Allow to set for 10-15 minutes before serving. Serves 6-8.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.