Sunday Chicken Pot Pie

Ingredients

For the filling

• ⅓ cup butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery ribs, sliced
• ⅓ cup all-purpose flour
• 1¾ cups chicken broth
• ⅔ cup whole milk
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme
• 3 cups cooked chicken, diced
• 1 cup frozen peas

For the crust

• 2 pie crusts (9-inch)
• 1 egg + 1 tbsp milk

Method

1. Heat the oven to 425°F (220°C).
2. Melt the butter in a large saucepan. Cook the onion, carrots and celery for 6–8 minutes, until soft.
3. Sprinkle in the flour and stir for 1 minute.
4. Slowly whisk in the broth, then the milk. Simmer, stirring, for 3–4 minutes until thick.
5. Season with salt, pepper and thyme. Stir in the chicken and peas.
6. Line a 9-inch deep pie dish with one crust and pour in the filling.
7. Lay the second crust on top, trim, crimp the edges and cut 4 small slits.
8. Brush with the egg wash. Bake on a baking sheet for 30–35 minutes until golden and bubbling.
9. Let it rest 15 minutes so the filling sets.

Dottie's tip: If the edges brown too fast, lay strips of foil over them for the last 10 minutes.