Chicken Pot Pie

Preheat oven to 375°F (190°C).

In a large saucepan or Dutch oven, melt 6 tbsp unsalted butter over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until vegetables begin to soften, about 5-7 minutes.

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.

Sprinkle 1/2 cup all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

Gradually whisk in 2 cups chicken broth and 1 cup milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.

Stir in 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.

Add the cooked 2 lbs cooked and diced boneless, skinless chicken breasts, 1 cup frozen peas, and 1 cup frozen corn. Stir to combine and remove from heat. Let the filling cool slightly.

Line a 9-inch pie dish with one of the 1 package brought to room temperature refrigerated pie crusts (package of 2), pressing it firmly against the bottom and sides.

Pour the chicken and vegetable filling into the pie crust.

Place the second pie crust over the filling. Trim any excess dough and crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape.

Brush the top crust with the beaten 1 beaten with 1 tablespoon water (for egg wash) egg wash for a golden finish.

Place the pie on a baking sheet to catch any drips. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pot pie rest for 10 minutes before serving to allow the filling to set.