• 1 Pillsbury Just Unroll Pie Crust
• 2 Tbsp unsalted butter
• 12 pearl onions
• 1 small onion - chopped fine
• 2 small celery ribs - sliced 1/4“ thick
• 3 med carrots - cut into 1/2” pieces
• 1/2 tsp salt
• 2 garlic cloves - minced
• 1 tsp minced fresh thyme
• 3 Tbsp flour
• 14 oz. low sodium chicken broth
• 1/3 cup heavy cream
• 1/2 tsp soy sauce
• 16 oz. boneless, skinless chicken breast
• 1/2 cup frozen peas
• 1 Tbsp minced fresh parsley
• 1 tsp lemon juice

1. Melt butter in medium saucepan, add the pearl onions and cook until browned, about 3 min. Add the carrots, onion, celery, and salt and cook until vegetables are softened and browned, 8-10 min. Stir in garlic and thyme, cook until fragrant, about 30 sec. Stir in flour and cook 1 min.
2. Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat and simmer until chicken reaches 160 deg, 10-15 min. Let cool slightly and shred chicken into bite size pieces with 2 forks.
3. Meanwhile return pan with sauce to heat and simmer until thickened, about 5 min. Off heat return chicken and any juices to pan, stir in peas, parsley, lemon juice and season with salt and pepper.
4. Pour filling into 10“ fluted pie pan. Flatten dough, roll back edge of dough to form thickening perimeter ring and cut 4 - 3” vent slots. Place dough over pie pan and push into fluting.
5. Place on top of baking tray to collect drips and bake at 450 deg until crust begins to brown around the edges, about 15 min. Lower heat to 375 deg and continue cooking until crust is golden brown and filling bubbles, about 15-20 min.
6. Let cool 15 min. before serving.

Serves: 4-5       Total cook time: 60 min
Source: Cook's Country Feb/Mar 2012