BEST Chicken Pot Pie

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 425°F (220°C).
2. Prepare the Filling:
   • In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened (about 5-7 minutes).
   • Sprinkle the flour over the veggies and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
   • Gradually pour in the chicken broth and stir until the mixture thickens. Add the heavy cream, thyme, rosemary, salt, and pepper. Stir in the cooked chicken and peas, then remove from heat.
3. Assemble the Pie:
   • Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken filling into the crust.
   • Roll out the second pie crust and place it on top of the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.
4. Egg Wash:
   • Beat the egg and brush it over the top crust for a golden finish.
5. Bake:
   • Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
6. Serve:
   • Let the pot pie cool for a few minutes before slicing. Enjoy it warm!

This Chicken Pot Pie is perfect for chilly evenings and is sure to become a family favorite! Enjoy your cooking!