Chicken Pot Pie

Filling

• 1/3 cup Butter
• 1 Onion, diced
• 2 Carrots, diced
• 2 stalks Celery, diced
• 1/3 cup All-purpose flour
• 2 cups Chicken stock
• 1 cup Milk
• 3 cups Cooked chicken, shredded or diced — from a rotisserie chicken or poached breast
• 3/4 cup Frozen peas
• 1 tsp Salt
• 1/2 tsp Black pepper

Crust

• 1 Basic pie pastry dough, one disc

Finish

• 1 Egg, beaten

Filling

1. Melt the butter in a large pot, add the onion, carrots, and celery, and cook until softened.
2. Sprinkle the flour over the vegetables and cook, stirring, for a minute to coat everything and cook off the raw flour taste slightly.
3. Whisk in the stock and milk gradually, then bring to a simmer, whisking, and cook until thickened. (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.)
4. Stir in the chicken, peas, salt, and pepper, and cook another minute to heat through.

Cool

1. Spread the filling into a pie dish or baking dish and let cool. (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

1. 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.
2. Bake at 200°C (400°F) until the crust is deeply golden and the filling is bubbling through the vents.