"Chicken" Pot Pie In A Pan

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Washington Post


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2 tablespoons vegetable oil

1 medium yellow onion, chopped (about 1 cup)

2 ribs celery, chopped

1 medium carrot, finely chopped

1 bay leaf

2 1/2 cups low-sodium chicken or vegetable broth

1 large (10 to 12 ounces) russet potato, peeled and cut into small dice

1 cup heavy cream

1 teaspoon thyme leaves (may substitute 1/2 teaspoon dried thyme)

1 store-bought or homemade pie-crust dough (for a 9-inch pie)

14 to 16 ounces vegetarian chicken (nuggets, slices or drumsticks)

1 cup frozen peas, defrosted

Kosher salt

Freshly ground black pepper

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