Delicious Chicken Pot Pie

In a large saucepan, melt the butter over medium heat. Add the diced onions, garlic, and celery, and sauté for about 5 minutes, until softened. Stir in the flour and cook for another minute to form a roux.

Slowly add the chicken broth, whisking continuously to avoid lumps. Once the broth is incorporated, add the heavy cream, peas, carrots, and thyme. Continue to cook, stirring occasionally, until the mixture thickens, about 5-7 minutes. Season with salt, pepper, and rosemary (if using). Add the shredded or diced chicken, then stir to combine. Remove from heat.

Step 2: Prepare the Pie Crust
Preheat your oven to 375°F (190°C). Roll out one of the pie crusts and fit it into the bottom of a 9-inch pie dish. Press down gently and trim any excess dough around the edges.

Step 3: Assemble the Pot Pie
Spoon the chicken filling into the prepared pie crust. Place the second pie crust on top, sealing the edges by pinching them together. Cut a few slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg to give it a golden, shiny finish.

Step 4: Bake
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with foil.

Step 5: Cool and Serve
Allow the chicken pot pie to cool for about 10 minutes before slicing. This will help the filling set and make it easier to serve.

Serving and Storage Tips