Chicken Pot Pie

In a Dutch oven or pot, melt 6 Tbsp butter over medium heat. Add diced onions and carrots and sauté for 8 minutes until softened. Add sliced mushrooms and minced garlic and sauté for another 5 minutes until mushrooms are softened.

Stir in ⅓ cup all-purpose flour and cook for 2 minutes, stirring constantly. Gradually whisk in 2 cups chicken stock and ½ cup heavy cream. Bring to a simmer and cook for 1 minute, or until the mixture thickens into a gravy. Season with 2 tsp salt and ¼ tsp black pepper, or to taste. Ensure it is well-seasoned.

Stir in 4 cups shredded cooked chicken, 1 cup frozen peas, and ¼ cup chopped parsley. Combine well and remove from heat. Let it cool slightly while you prepare the crust.

Roll out one disk of pie crust to a 12-inch diameter circle. Carefully transfer it into a 9-inch pie dish. Spoon the prepared chicken filling evenly over the bottom crust.

Roll out the second disk of pie dough into a 10-inch diameter circle. Place it over the pie filling. Fold the excess dough from the top crust under the edge of the bottom crust and crimp to seal.

Cut 5 small slits in the top crust to allow steam to escape. Brush the top crust evenly with the beaten egg wash. Sprinkle lightly with coarse salt and pepper.

Bake at 425°F (220°C) for 30-35 minutes, or until the top crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, you can cover them with a pie shield or a makeshift foil shield.

Once removed from the oven, let the chicken pot pie rest for at least 15 minutes to allow the filling to set slightly before slicing and serving.