Chicken Pot Pie

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, sauté the diced onion, celery, and garlic over medium heat until softened and fragrant.
3. Add the diced potatoes to the skillet and cook for a few minutes until slightly tender.
4. Sprinkle the flour over the vegetables and stir well to coat.
5. Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps.
6. Add the frozen mixed vegetables, cooked diced chicken, dried thyme, dried parsley, salt, and pepper. Stir to combine.
7. Simmer the mixture for about 5 minutes until the sauce thickens.
8. Transfer the chicken and vegetable mixture to a 9-inch pie dish.
9. Place one of the pie crusts over the filling, trimming the excess dough. Press the edges to seal and make small slits on top for ventilation.
10. Optional: You can create a decorative crust by cutting out shapes from the second pie crust and arranging them on top of the pie.
11. Brush the beaten egg over the pie crust for a golden finish.
12. Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
13. Remove from the oven and allow it to cool for a few minutes before serving.