1-lb. skinless, boneless chicken breast
1 c. sliced carrots
1/2 c. sliced celery
1/3 c. butter
1/3 c. sliced onion
1/3 c. all purpose flour
1/2 tsp. salt
1/4 tsp. course ground black pepper
2/3 c. milk
1 3/4 c. chicken broth
1 c. frozen green peas, thawed
1 egg, beaten
Coarse sea salt
Two 9" pie crusts

Preheat oven to 425° F. In saucepan, combine chicken, carrots and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. When chicken has cooled slightly, slice into bite-sized pieces.
In the saucepan over medium heat, cook onions in butter until softened. Stir in flour, salt and pepper. Slowly stir in milk and chicken broth. Simmer over low-medium heat until thickened. Remove from heat.

Roll out pie crusts. Use pie cutter to make decorative pattern in top crust.

Place bottom crust in pie pan, trimming edges. Add chicken mixture. Sprinkle with peas. Pour in hot liquid mixture. Brush edges of bottom crust with egg wash. Drape top crust over pie and press lightly around edges to seal. Trim excess to uniform length around sides of pan. Brush top crust with egg wash and sprinkle with sea salt.

Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10-15 minutes before serving.