Step 1: Preheat oven to 400 degrees and place rack in the center of the oven. Set out a 2 quart round ceramic baking dish (or any 2 quart oven safe casserole dish will do).
Note: Don't forget to take your pie dough out to allow it to defrost completely.
Step 2: In a stock pot, melt 4 tablespoons of the butter over medium-high heat. Add in onion, celery, carrots, and bay leaf. Cook until vegetables begin to get tender, about 8 - 10 minutes. Remove bay leaf.
Note: It's very important to remove the entire bay leaf; this is a chocking hazard.
Step 3: In another saucepan, melt remaining 4 tablespoons of butter over medium-high heat. Whisk in flour. Cook flour and butter mixture, stirring constantly until it begins to turn a golden color, about 1 minute or so until it forms a roux. Slowly whisk in chicken stock and milk. Bring to a simmer, stirring continuously until gravy begins to thickens, about 2 - 3 minutes.
Step 4: Add gravy, chicken, and frozen peas to the vegetables in the skillet.
Step 5: Stir mixute gently but thoroughly so it is completely combined. This is your filling.
Step 6: Pour entire mixture into casserole dish and top with one sheet of pie dough. Crimp the edges using your fingers.
Step 7: Place remaining sheet of pie dough onto a flour surface and use a knoife or a heart-shaped cokie cutter to cut out heart shapes.
Step 8: In a small bowl combine beaten egg with water and brush the top of the dough with egg wash.
Step 9: Bake in the oven for 25 - 30 minutes. Allow to cool slightly before serving.
Note: If pie crush starts to get browned too quickly, cover the top loosely with a piece of aluminum foil.
Want more Valentine's Day recipes?
Find more recipes form Christina Stanley at Take Back Your Table.