Chicken Pot Pie

Makes about 12 servings

               nonstick cooking spray

4             tablespoons (½ stick) unsalted butter

1             small onion, chopped

1             medium celery stalk, cut into small dice

1             medium carrot, cut into small dice

1¼     teaspoons kosher salt, divided

½            teaspoon freshly ground black pepper, divided

1             teaspoon fresh thyme

¼            cup unbleached all-purpose flour

4             cups low-sodium chicken broth

1             roasted chicken (3 to 3-½ pounds), meat removed and shredded

½            pound Yukon Gold potatoes, peeled, cubed, and held in cold water, about 1½                 cups

½            pound butternut squash, peeled and cubed, about 1½ cups

1             cup frozen peas, thawed

1             single crust pie dough

1. Coat a 9-inch square pan well with nonstick cooking spray.
2. Put the butter in a medium-size stockpot over medium-low heat. Once melted and hot, add the onion, celery, carrot, ½ teaspoon of the salt, and ¼ teaspoon of the pepper, and sauté until softened, 8 to 10 minutes.
3. Stir the flour into the vegetables, and cook for 2 to 3 minutes. Initially, add the chicken broth slowly, stirring with a wooden spoon so that each addition is incorporated with the vegetables. After half of the broth has been incorporated, stir in the remainder.
4. Increase the heat and bring to a simmer. Once the mixture is simmering and thick, add the chicken, potatoes and butternut squash, and the remaining ¾ teaspoon salt and ¼ teaspoon pepper. Simmer over low heat for about 30 minutes, until the vegetables are cooked through. Stir in the peas and keep warm over low heat.
5. While the filling is cooking, preheat the pizza oven without the baking stone to 450°F.
6. Roll out the pie dough to a square shape to fit the top of the baking pan. Pour the filling into the prepared pan and top with the dough. Finish the dough by folding or crimping around the edge as desired.
7. Place the baking dish onto a sheet tray that fits the pizza oven (or provided deep dish baking pan) and place in the pizza oven. Set the timer to 25 minutes. For best results, rotate the pie halfway through cooking. The chicken pot pie is ready when the pie crust is evenly golden and the filling is bubbling.
8. Allow to rest for a few minutes before serving.