Ingredients:

  • 3 cups (450g) cooked chicken breast, cubed
  • 1/3 cup (75g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 2 cups (300g) frozen peas and carrots, thawed
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1/2 tsp (1g) garlic powder
  • 1 package (14 oz / 400g) refrigerated pie crusts
  • 1 large egg
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Melt the butter in a skillet over medium heat. Once bubbling, whisk in the flour and cook for 1-2 minutes until the mixture smells nutty and turns a pale gold.
  2. Slowly pour in the chicken broth and heavy cream while whisking constantly. Continue cooking until the sauce thickens and becomes smooth.
  3. Stir in the salt, pepper, and garlic powder. Fold in the cubed chicken and thawed vegetables until evenly coated in the creamy sauce.
  4. Line a 9-inch deep-dish pie plate with one pie crust. Pour in the filling.
  5. Top with the second crust, trimming the excess and crimping the edges with your fingers.
  6. Whisk together the egg and 1 tbsp of cream, then brush the mixture over the top crust. Cut 3-4 slits in the center to allow steam to escape.
  7. Bake at 400°F (200°C) for 30 minutes or until the crust is golden brown and the filling is bubbling.