**Instructions:**
1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).
2. **Cook the vegetables:
– In a large skillet, melt the butter over medium heat. Add the diced carrots, potatoes, and onion. Cook until the vegetables are softened, about 5-7 minutes.
– Add the minced garlic and cook for another minute until fragrant.
3. **Make the Sauce:**
– Sprinkle the flour over the cooked vegetables and stir to coat. Cook for 1-2 minutes to get rid of the raw flour taste.
– Gradually add the chicken broth, stirring constantly to avoid lumps. Add the milk or heavy cream and continue to stir until the mixture thickens, about 3-5 minutes.
4. **Add the Chicken and Vegetables:**
– Stir in the cooked chicken, frozen peas, and corn. Season with salt, pepper, thyme, and rosemary. Let the mixture simmer for another 5 minutes until everything is heated through and well combined.
– Remove from heat and let the filling cool slightly.
5. **Assemble the Pot Pie:**
– Roll out the pie crust and fit it into a 9-inch pie dish or a deep-dish baking dish.
– Pour the chicken filling into the crust. If you have enough crust, you can place another layer on top, crimping the edges to seal. If you are using only a top crust, place it over the filling and press the edges to seal. Cut a few slits in the top to allow steam to escape.
– Brush the top crust with the beaten egg for a golden finish.
6. **Bake:**
– Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
7. **Serve:**
– Let the pot pie cool for a few minutes before serving. Enjoy this comforting dish as is or with a fresh salad on the side.
This **Chicken Pot Pie** is creamy, hearty, and perfect for a cozy dinner. The flaky crust combined with the rich, savory filling makes it a satisfying meal for any occasion. Enjoy!
