Double-Crust Chicken Pot Pies

southernliving.com

blodn1

2 (14.1-oz.) pkg. refrigerated piecrusts

½ cup (4 oz.) unsalted butter, divided

2 (6-oz.) boneless, skinless chicken breasts

8 ounces cremini mushrooms, quartered

1 ½ cups diced russet potato (about 1 small)

½ cup chopped yellow onion (from 1 onion)

½ cup diced carrot (about 1 small)

1 tablespoon chopped fresh thyme

2 teaspoons finely chopped garlic (about 3 garlic cloves)

2 teaspoons chopped fresh oregano

¼ cup all-purpose flour

2 ½ cups chicken stock, divided

1 teaspoon kosher salt

1 teaspoon black pepper

¼ teaspoon crushed red pepper

¾ cup frozen green peas

½ cup heavy cream

1 large egg yolk

½ teaspoon water

Directions at southernliving.com

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