Chicken Pot Pie

4. Add the Chicken and Vegetables:
– Stir in the cooked chicken, frozen peas, and corn. Season with salt, pepper, thyme, and rosemary. Let the mixture simmer for another 5 minutes until everything is heated through and well combined.
– Remove from heat and let the filling cool slightly.

5. Assemble the Pot Pie:
– Roll out the pie crust and fit it into a 9-inch pie dish or a deep-dish baking dish.
– Pour the chicken filling into the crust. If you have enough crust, you can place another layer on top, crimping the edges to seal. If you are using only a top crust, place it over the filling and press the edges to seal. Cut a few slits in the top to allow steam to escape.
– Brush the top crust with the beaten egg for a golden finish.

6. Bake:
– Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

7. Serve:
– Let the pot pie cool for a few minutes before serving. Enjoy this comforting dish as is or with a fresh salad on the side.

This Chicken Pot Pie is creamy, hearty, and perfect for a cozy dinner. The flaky crust combined with the rich, savory filling makes it a satisfying meal for any occasion. Enjoy!