Grandma's Five-Star Chicken Pot Pie

1.Preheat your oven to 400°F (200°C).

2.In a large skillet, melt the butter over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent.

3.Stir in the flour, cooking for about 1 minute to form a roux.

4.Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and begins to bubble.

5.Add the shredded chicken, peas, carrots, potatoes, thyme, rosemary, salt, and pepper. Stir well to combine and let the mixture simmer for about 5 minutes.

6.Roll out the puff pastry sheets on a lightly floured surface. Cut one sheet to fit the bottom of a 9-inch pie dish and gently press it into the dish.

7.Pour the chicken mixture into the pie dish, spreading it evenly.

8.Cover the pie with the second puff pastry sheet, trimming any excess and crimping the edges to seal.

9.Brush the top of the pastry with the beaten egg to give it a golden finish.

10.Cut a few slits in the top of the pastry to allow steam to escape.

11.Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.

12.Let the pie cool for a few minutes before serving.