Chicken Pot Pie

Steps

• Filling: Melt the butter in a large pot, add the onion, carrots, and celery, and cook until softened.
  ⏱ Start 6 min timer
• Filling: Sprinkle the flour over the vegetables and cook, stirring, for a minute to coat everything and cook off the raw flour taste slightly.
  ⏱ Start 1 min timer
• Filling: Whisk in the stock and milk gradually, then bring to a simmer, whisking, and cook until thickened.
  ⏱ Start 6 min timer

  Tip: This simmer time matters — the flour needs a few minutes at heat to fully lose its raw, chalky taste, not just to thicken the liquid.

• Filling: Stir in the chicken, peas, salt, and pepper, and cook another minute to heat through.
  ⏱ Start 1 min timer
• Cool: Spread the filling into a pie dish or baking dish and let cool.
  ⏱ Start 20 min timer

  Tip: Hot filling under raw crust melts the crust's butter from below before it ever reaches the oven — let it come down to warm, not hot.

• Bake: Roll the pastry out and drape over the filling, trimming and crimping the edge. Cut a few vents in the top and brush with egg wash.
• Bake: Bake at 200°C (400°F) until the crust is deeply golden and the filling is bubbling through the vents.
  ⏱ Start 30 min timer