# What You'll Need:
→ Filling
01 - 2 cups cooked chicken breast, diced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
08 - 1 cup frozen corn
09 - 1/4 cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage (optional)
→ Crust
16 - 1 sheet refrigerated pie dough (enough for a 9-inch pie)
17 - 1 egg, beaten (for egg wash)
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery and sauté for 5 to 6 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle the flour over the vegetables and stir, cooking for 2 minutes to remove raw taste.
05 - Gradually whisk in the chicken broth and milk. Bring to a simmer and cook until thickened, about 4 to 5 minutes.
06 - Add the diced chicken, peas, corn, salt, pepper, thyme, and sage. Stir to combine and heat through. Remove from heat.
07 - Pour the filling into a 9-inch pie dish or casserole dish.
08 - Roll out the pie dough and place it over the filling. Trim excess dough and crimp the edges. Cut small slits in the center to vent steam.
09 - Brush the crust with the beaten egg to achieve a golden finish.
10 - Bake for 35 to 40 minutes until the crust is golden brown and filling is bubbling.
11 - Allow the pot pie to rest for 10 minutes before serving to set the filling.
