# What You'll Need:
→ Filling
01 - 2 cups cooked, diced chicken breast
02 - 1 cup diced carrots
03 - 1 cup frozen peas
04 - 1/2 cup diced celery
05 - 1/4 cup diced onion
06 - 1/3 cup unsalted butter
07 - 1/3 cup all-purpose flour
08 - 1 3/4 cups chicken broth
09 - 1/2 cup whole milk
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
→ Crust
12 - 1 prepared pie crust (top only), 9-inch round
13 - 1 egg, beaten
# Step-by-Step Guide:
01 - Melt the butter in a large skillet over medium heat. Add onions, celery, and carrots, sautéing until vegetables are softened, about 5 minutes.
02 - Stir in the flour and cook for 2 minutes until lightly golden. Gradually whisk in chicken broth and milk, creating a smooth sauce. Simmer until thickened, 4–5 minutes.
03 - Fold in cooked chicken and peas. Season mixture with salt and black pepper. Remove skillet from heat.
04 - Transfer the chicken mixture into a 9-inch pie dish, spreading evenly.
05 - Lay the pie crust over the filling. Seal edges to the dish and trim excess. Slice vents atop the crust.
06 - Brush crust with beaten egg for sheen. Bake in a preheated oven at 425°F (218°C) for 30–35 minutes, until golden and bubbling.
07 - Allow pot pie to cool for 10 minutes before slicing and serving.
