Chicken Pot Pie

Ingredients:

For the– 2 cups cooked chicken, shredded or diced
– 1 cup frozen peas
– 1 cup frozen corn
– 1 cup carrots, diced
– 1 cup potatoes, diced
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups
– 1/2 cup milk or heavy cream
– Salt and pepper to taste
– 1/2 teaspoon dried thyme
– 1/4 teaspoon dried rosemary

For the Crust:
– 1 pre-made pie crust (store-bought or homemade)
– 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the Oven:
– Preheat your oven to 375°F (190°C).

2. Cook the Vegetables:
– In a large skillet, melt the butter over medium heat. Add the diced carrots, potatoes, and onion. Cook until the vegetables are softened, about 5-7 minutes.
– Add the minced garlic and cook for another minute until fragrant.

3. Make the Sauce:
– Sprinkle the flour over the cooked vegetables and stir to coat. Cook for 1-2 minutes to get rid of the raw flour taste.
– Gradually add the chicken broth, stirring constantly to avoid lumps. Add the milk or heavy cream and continue to stir until the mixture thickens, about 3-5 minutes.