Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 sheet refrigerated pie crust
• 1 cup frozen peas
• 1 cup carrots, diced
• ½ cup celery, diced
• ½ cup onion, chopped
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• ½ cup whole milk
• ½ tsp dried thyme
• ½ tsp garlic powder
• ½ tsp black pepper
• Salt, to taste
• 1 egg, beaten, for brushing

Method:

1. Preheat the oven to 400°F (200°C). Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes until softened.
2. Sprinkle in the flour and stir for 1–2 minutes. Gradually whisk in the chicken broth and milk until smooth and creamy.
3. Add the cooked chicken, peas, thyme, garlic powder, black pepper, and salt. Simmer for 3–5 minutes, until the filling thickens.
4. Transfer the filling to a 9-inch pie dish and carefully place the pie crust over the top. Press the edges to seal and cut a few small slits in the center for steam to escape.
5. Brush the crust with the beaten egg. Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
6. Let the pot pie rest for 10 minutes before serving. Enjoy warm with your favorite side dish. 

ChickenPotPie