Chicken pot pie

We had this for dinner tonight and it was a huge hit.

Ingredients:
Deep dish double pie crust, your recipe, mine (here), or store bought.  Marie and I are close friends.
2 chicken breasts
water
salt
ground pepper
1/2 c. half and half or milk if that's all you have
3 Tbsp butter
1 medium onion, chopped
1/2 c. celery, chopped
1/3 c. all purpose flour
2 Tbsp better than bullion, chicken flavor
1 c. frozen peas and carrot
2 medium potatoes cooked and cubed ( I microwave mine)
1 tsp thyme, dried
1 egg lightly beaten

Cover chicken and boil until cooked through.  Remove chicken and let cool.  Pour chicken broth into measuring cup.  Let stand and sift off fat.  Use enough broth and milk to equal 2 1/2 cups.  Cut chicken into bit size pieces.

Melt butter then add onion and celery and season with pepper.  Cook until onion clear and celery softened.  Add frozen peas and carrots and saute for a few more minutes.  Add in flour then gradually add in broth mixture, better than bullion, salt, pepper and thyme stir until mixed well.  Add in potatoes and chicken then simmer to bring everything up to warm.  Sauce will begin to thicken slightly.

Pour into prepared deep dish crust.  Cover with second crust and be sure to cut vent holes.  Brush beaten egg on top.

I put on covered rimmed baking sheet just in case of spills.  Bake at 400 degrees for 30 minutes. Let sit 10 minutes before serving.

Notes:

I let mine thicken a bit too long and made a side of chicken gravy to add sauce.  Next time I would let it be a bit runny.  It thickens a lot while baking.

I also refrigerated mine for several hours so I baked 40 minutes to compensate the filling needing to warm back up.  Worked beautifully.