Instructions

1. Preheat the oven to 425 degrees.
2. Melt the butter in a large skillet over medium-low heat. Add the onions, celery and garlic. Cook while stirring for 5-7 minutes until the vegetables have softened but not browned.
3. Sprinkle the flour into the skillet and stir to combine with the vegetables. Cook for 1 minute and then slowly pour in the chicken broth while whisking to prevent lumps form forming. Bring the sauce to a simmer for 2-3 minutes to thicken.
4. Once the sauce has thickened, stir in the cream and add the salt, pepper, fresh thyme and poultry seasoning. Stir the sauce, taste for seasonings and adjust if needed.
5. Add the peas, carrots and chicken to the skillet, stir to combine with the sauce and remove from the heat.
6. Place one of the pie crusts in the bottom of a deep, 10 inch pie dish (See note). Form the crust to fit to the bottom and along the edges. Pour in the pot pie filling and then top with the second crust. Tuck the top crust under the edge of the pie dish and underneath the bottom crust all the way around. Now crimp the crust using your knuckle and two fingers all the way around to seal the top and bottom crust together.
7. Brush the top crust with egg wash and then season with more salt and pepper. Make 3 or 4 slits in the crust with a sharp knife to allow the steam to escape.
8. Place the pie dish on a baking sheet and then bake for 35-40 minutes until the crust is browned and the filling is bubbling. Cover the crust with foil if you notice that it’s getting too brown while the pot pie is baking.
9. Let the pot pie rest for at least 10 minutes after it comes out of the oven, then slice and serve.