Rustic Chicken Pot Pie with a Flaky Buttery Crust

1.Preheat your oven to 425°F (220°C).

2.In a large skillet over medium heat, add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.

3.Add the diced potatoes and cook for an additional 5 minutes, stirring occasionally.

4.Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.

5.Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens, about 3-5 minutes.

6.Add the shredded chicken, peas, thyme, rosemary, garlic powder, onion powder, Worcestershire sauce, parsley, salt, and pepper. Stir to combine and remove from heat.

7.Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken and vegetable filling into the crust, spreading it evenly.

8.Roll out the second pie crust and place it over the filling. Crimp the edges to seal and cut a few slits in the top crust to allow steam to escape.

9.Brush the top crust with the beaten egg for a golden finish.

10.Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

11.Remove from the oven and let it cool for 10 minutes before slicing and serving.