Chicken Pot Pie

Preheat the oven

Preheat your oven to 400°F (200°C).

Sear the chicken

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Season the cubed chicken with half the salt and half the pepper.

Add the chicken to the skillet in a single layer.

Cook undisturbed for 3 minutes until golden on the bottom, then stir and cook 2 minutes more.

Transfer the chicken to a plate and set aside — it will finish cooking in the oven.

Sauté the vegetables

Reduce the heat to medium and melt the butter in the same skillet.

Add the diced onion, sliced carrots, and sliced celery.

Cook, stirring occasionally, for 6 to 7 minutes until the vegetables begin to soften.

Add the minced garlic, thyme, and rosemary and stir for 1 minute until fragrant.

Make the cream sauce

Sprinkle the flour evenly over the vegetables.

Stir constantly for 1 to 2 minutes to cook out the raw flour taste.

Slowly pour in the chicken broth while stirring continuously to prevent lumps.

Stir in the whole milk and heavy cream.

Add the remaining salt and pepper and stir to combine.

Simmer over medium heat, stirring often, for 4 to 5 minutes until the sauce thickens enough to coat a spoon.

Finish the filling

Return the seared chicken and any juices from the plate to the skillet.

Stir in the frozen peas.

Taste the filling and adjust salt or pepper as needed, then remove from heat.

Assemble the pot pie

Lightly grease a 9-inch deep-dish pie plate with butter or cooking spray.

Unroll one pie crust sheet and lay it into the pie plate, pressing gently into the bottom and up the sides.

Pour the hot filling into the pie crust.

Unroll the second pie crust and lay it over the top of the filling.

Trim any excess crust to about 1/2 inch beyond the edge of the pie plate using kitchen scissors or a knife.

Fold the edges of both crusts under together and press to seal, then crimp with your fingers or a fork.

Brush the entire top crust evenly with the beaten egg.

Cut 4 to 5 small slits in the center of the top crust with a knife to allow steam to escape.

Bake

Bake on the center oven rack at 400°F for 30 to 35 minutes until the crust is deep golden brown and the filling is bubbling through the slits.

Rest and serve

Remove from the oven and let the pot pie rest for 10 minutes before slicing and serving.