Ingredients

For the Filling

  • 2 tablespoons butter or olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and diced
  • 1 cup green peas
  • 2 cups cooked chicken, shredded or diced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream or whole milk
  • 1 teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Crust

  • 2 sheets refrigerated pie pastry
  • 1 egg
  • 1 tablespoon water

Instructions

  1. Prepare the vegetables: Peel and dice the carrots and potatoes. Chop the onion and mince the garlic.
  2. Cook the vegetables: Heat butter or olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 4–5 minutes. Add the garlic and cook for another minute.
  3. Add the potatoes: Stir in the diced potatoes and cook for 3–4 minutes.
  4. Make the creamy sauce: Sprinkle the flour over the vegetables and stir continuously for about 1 minute. Slowly pour in the chicken broth while stirring to prevent lumps.
  5. Add the cream: Stir in the heavy cream or milk. Add thyme, parsley, salt, and black pepper. Simmer for 5–7 minutes, until the sauce thickens.
  6. Add chicken and peas: Stir in the cooked chicken and green peas. Cook for another 2–3 minutes, then remove from the heat.
  7. Prepare the pie: Preheat the oven to 200°C (400°F). Place one pie pastry sheet into a deep pie dish and gently press it against the bottom and sides.
  8. Fill the crust: Pour the creamy chicken and vegetable filling into the pastry shell and spread it evenly.
  9. Add the top crust: Cover the filling with the second pastry sheet. Press the edges together and crimp them with a fork. Cut a few small slits in the center of the crust to allow steam to escape.
  10. Add egg wash: Beat the egg with 1 tablespoon of water and brush it generously over the top crust. This gives the pie its beautiful golden-brown finish.
  11. Bake: Place the pie in the preheated oven and bake for 35–45 minutes, or until the crust is puffed and golden brown and the filling is bubbling.
  12. Rest: Remove from the oven and allow the pot pie to rest for 10–15 minutes before slicing. This helps the creamy filling set.