Is there a more comforting dish than Chicken Pot Pie? Flaky, buttery pie crust enveloping a savoury filling of chicken and vegetables in a creamy herb sauce. It is one of the best comfort dishes around!
1 eggbeaten with 1 tablespoon water (to form an egg wash)
In a large skillet, melt butter over medium heat. Add the onions, carrots, and celery and cook until soft.
Once the vegetables are softened, add the flour and stir to coat the vegetables. Cook for 1-2 minutes.
Slowly pour chicken stock and milk into the skillet. Add the cooked chicken and seasonings and bring to a simmer.
Stir in the frozen peas and bring to a simmer again. Continue to simmer for 10 minutes, until the pot pie filling is thick. Turn off the heat and allow it to cool. Adjust seasoning as needed.
Preheat oven to 400F.
Meanwhile, roll one pie crust out into a circle slightly larger than your pie dish (the circle should be about 12 inches in diameter for a 9 inch pie crust). Place the crust into the pie dish.
Add the pot pie filling into the pie crust.
Roll out the other pie crust into a 10 inch circle and place it over top of the filling. Tuck the excess dough behind the bottom pie crust and then press the edges to form a good seal. [Note: If the pie crust overhangs too much, trim it with clean kitchen sheers.] Cut some slits into the top of the pastry to vent it and brush with the egg wash.
Bake for 35-40 minutes or until the pie turns a nice golden colour.