Double-crust chicken pot pie

Cut the carrots into thin coins, thinly chop the celery, roughly chop the onion and mince the garlic.

Melt a quarter cup of butter in a big skillet over medium heat.

Add the vegetables and cook about 5 minutes, stirring frequently, until softened.

Sprinkle in the flour, stir and cook 2 more minutes to make a roux.

Slowly stir in the chicken stock, then the heavy cream, salt, thyme and pepper.

Reduce the heat to low and simmer until the sauce thickens; stir in the frozen peas and shredded chicken.

Transfer the filling to a bowl to cool slightly so it does not melt the pastry.

Roll one round of pie dough into a 12-inch circle, keeping it moving; roll it onto the rolling pin and unroll into the pie dish, pushing it in without stretching.

Add the slightly cooled filling and spread it in an even layer.

Roll out the second round and place it on top; trim to about an inch of overhang, tuck the edge under and crimp to seal.

Optionally brush the top with heavy cream; cut a few slits for venting; place on a rimmed baking sheet.

Bake at 425 for about 20 minutes.

Reduce to 350 and bake until bubbling and golden, about 40 more minutes.