Chicken with Thyme Pot Pie

This has long been a favorite of mine. It was adapted some time back from someone else's recipe but I made it my own somewhere along the way in my effort to make it "smaller" for one or two. It still makes leftovers and they are spectacular as well... the crust stays nice and crispy even in the microwave. I use only Krusteaz pie crust; I have tried others and they are simply not acceptable in this recipe. I also have not had much luck with homemade, and though I don't usually take shortcuts, this is one recipe for which I make an exception.

I only wish I had remembered to take a picture when I made this two nights ago!

1 (20 oz) box Krusteaz pie crust mix
2 large boneless, skinless chicken breasts
1 large onion, halved
4 stalks celery
3 cloves garlic, minced
1 tsp salt and freshly ground pepper
3 carrots, diced
5 Tbsp butter
5 Tbsp flour
1/2 tsp paprika
1 tsp dried thyme
8 oz button mushrooms, quartered
1/2 C cream or half and half
1 Tbsp fresh thyme
1 egg

Place chicken breasts in saucepan with half the onion, sliced, garlic and two celery stalks, cut into a few pieces. Pour three cups of water over all, bring just to a boil, reduce heat, cover and simmer for 45 minutes. Remove chicken to separate dish, chop into bite size pieces. Remove other solids from pan, reserving the cooking liquid. Add chopped carrots to pan, bring to boil and simmer for 15 minutes till just tender. Strain, reserve with chicken. Pour liquid into large measuring cup. There should be about 2 1/2 cups of liquid. If too little,, you may add water or chicken stock to make up the difference.

In skillet, melt butter over medium heat. Add reserved 1/2 onion, chopped, along with 2 stalks of celery, chopped. Cook for about ten minutes, but be careful not to brown. Remove from heat; add flour and paprika and stir in well. Return to heat, stirring for 2-3 minutes. Add reserved liquid and dried thyme, mix well and cook over medium heat, stirring frequently for about 5 minutes until thick. Add mushrooms and continue to cook for 2-3 minutes. Add milk and fresh thyme, cooking for one or two minutes just until thickened. Remove 1 cup of sauce to small bowl. Add remaining sauce to 2-quart casserole sprayed with cooking spray, and stir in the chicken and carrots.

Prepare entire box of crust as directed and roll out just large enough to cover casserole, overlapping edges about one inch on all sides. (It will be a very thick crust.)

Make egg wash (beat egg with 1 Tbsp water) and brush around edges of casserole. Lay crust over top, crimping edges and securing to side of pan. Cut a few holes in the top of crust, and brush top with egg wash. Top with freshly ground pepper and a light sprinkle of Kosher salt.

Bake in 425 degree oven for 30 to 40 minutes until golden brown. Serve with a large spoon, ladling reserved (reheated) sauce over top.